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Carmen Cavanaugh
Lentil burger
This is how you make a healthy burger with lentils, beet and cheese.
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Ingredients
- 100 g dried lentils dupuis bag 400 g
- 400 ml tap water
- 175 g vega finely chopped Scale
- 100 g mature cheese grated
- 1 el tahini sesame paste 300 g
- 20 g fresh flat parsley
- 50 g wheat flour
- 4 el peanut oil
- 250 g boiled beets scale 500 g
- 4 Italian bread roll
- 4 el lemon mayonnaise pot 350 g
- 8 leaf lettuce
Kitchen Stuff
Directions
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Bring the lentils to the boil with the water and salt. Turn down the heat, cover and cook for 30 minutes until the lentils are al dente. Drain and let cool.
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Put the lentils, minced, cheese and tahini in the food processor and grind. Cut the parsley coarsely and grind through the mixture.
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Sprinkle your hands with some flour and form burgers of the lentil mixture (1 per person). Roll them through the flour and beat off excess flour.
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Heat the oil in a frying pan and fry the burgers in 6 min. Golden brown. Turn halfway.
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Peel the cooked beet and cut into thin slices. Halve the Italian bulbs.
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Heat the grill pan and grill the rolls for 1 min. On the cutting edge.
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Brush the bread halves with the mayonnaise and top the bottom with the lettuce, beetroot and a burger. Place the tops on it.
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Nutrition
740Calories
Sodium40% DV950mg
Fat55% DV36g
Protein60% DV30g
Carbs23% DV68g
Fiber48% DV12g
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