“BURGERS DI CECI, CAROTE E LENTICCHIE” > 
Nope, I’m not a vegetarian, but I love my veggies and love experimenting new veggie recipes. I literally created this burger from scratch, just improvising, and then in the end I had it for 2 nights in a row. Just so you know how good it was.
I had mine with a slice of cheddar cheese, lettuce and tomatoes, but of course you can add a touch of mayo, or even some BBQ sauce if you like it. Let’s see how I made it, so that you can try and prepare it for tonight’s dinner!
INGREDIENTS
for 5 veggie burgers
- 1 garlic clove, ground
- 340gr of lentils, drained
- 240gr of chickpeas, drained
- 2 whole eggs
- 1 egg yolk
- 100gr of grated carrots
- salt and pepper
METHOD
- Make sure chickpeas and lentils are drained and there is no liquid left.
- In a large bowl, beat the eggs together, add sald and pepper.
- Put the carrots, garlic, lentils and chickpeas into the bowl with the beaten eggs
- Stir well until all the ingredients are well incorporated.
- Now take baking pan and line it with parchment paper.
- You are going to need a round cookie cutter, 10cm.
- Divide the mixture and fill the cutter up to its top, about 3cm thick.
- You should get 5 burgers with this quantity of mixture.
- Place the tray into your fridge for 2 hours
- In the meantime heat up a frying pan
- You can use a non-sticky one or just drizzle some olive oil
- Cook the burgers while they are still pretty cold from the fridge.
- You can also refrigerate them and thaw them when necessary.
- Cook them for 5 minutes each side
- Be carefull when flipping them over, they are very delicate!
Of course you can skip the garlic part if you are not like me, I’m so-ooo much into garlic like I said in my BREAD KNOTS RECIPE, but I understand that not everyone is a huge fan like me.
Try and use a tablespoon of curry powder, it’s just and idea, you pick !