INGREDIENTS
- – Rice 500 g.
- – Quinoa 500 g.
- – Onion 5 items.
- – Leek 3 items.
- – Garlic 2 cloves.
- – Perejil c/n.
- – Parmesan cheese 50 g.
- – Egg 1 unit.
- – Salt and pepper c/n.
- – Lentils 200 gr (half processed, half unprocessed).
- – 100 gr hydrated and chopped mushrooms.
- – Thyme.
- – Puree 1 pumpkin.
- – Ginger.
- – Cumin.
- – Puree of 5 beets.
- – Caramelized onion.
- – 3 packages of spinach.
- – 2 items of inexperienced onions.
- Further:
- – Lettuce.
- – Tomatoes.
- – Fried eggs.
- – Dressings.
- – Sliced cheese.
- – Hamburger ‘bread.
We share this recipe for vegetarian burgers, with quinoa and rice, comprised of beets, lentils, mushrooms and pumpkin.
PROCEDURE:
1. Prepare dinner the rice in broth or water. Pressure, course of half of the combination and blend with the opposite half that’s not processed plus the cooked quinoa, put aside.
2. Chop the greens, sauté them till nicely caramelized.
3. Combine the stir-fry with the mom combination of rice and quinoa, divide it into 4, to at least one add the lentils, sautéed mushrooms and thyme, to a different pumpkin puree, grated ginger and cumin, one other beet puree and caramelized onion, and for final sautéed spinach with chopped inexperienced onion.
4. Add grated cheese and an egg to every preparation. Season. Form right into a hamburger, place cheese within the heart in order that it drips when minimize, and put aside.
5. Warmth a frying pan or griddle and brown the burgers.
