The black lentil burger, with grated beets, onions and durum wheat semolina, create a delicious vegetarian burger, excellent with wasabi.
Main course For 4 people
200 g of beluga lentils
1 red onion
200 g of cooked beets
50 g of durum wheat semolina
ca. 1 teaspoon of wasabi paste
3 tablespoons of rapeseed oil
1 small raw beet, for example Chioggia
1 small red onion
100 g of sliced salad
How to proceed black lentil burger
Preparation: approx. 45 minutes
Cover the duckweed and boil for 20-25 minutes, until soft. Drain and pass them under cold water. Chop the onion and grate the cooked beets, then mix everything with the lentils, egg and semolina. Season with salt, pepper and wasabi.
With the dough, make meatballs of approx. 1 cm thick, even better if you have a pastry cutter of approx. 8 cm in diameter. Brown the burgers on both sides over medium heat in an oiled non-stick pan for 3-4 minutes. Finely slice the raw beetroot and onion and spread them with the salad on a platter, then add the burgers and serve.
Serve your lentil burgers with wasabi mayonnaise.
Delicious with french fries.