We are finally back after a longer break with a delicious summer recipe that will make connoisseurs’ hearts beat faster, especially when it comes to vegan gourmets who don’t want to miss the taste of a fresh burger. The pattie is made of lentils, small legumes that are just wonderful, you’ll see.

Small, round, but powerful.

We are talking about lentils, which are legumes and of which there is an incredible number of varieties that are offered either peeled or with the shell. When peeled, they are easier to digest, when unpeeled they contain more nutrients. Lentils are a wonderful veggie protein source with a high fiber content, so they supply our muscles with many amino acids for good growth and support digestion. Studies even show that athletes perform better in endurance sports when eating lentils instead of cereals before competitions. Exciting, isn’t it?

We love lentils, so it is not surprising that they are used here in this pattie and honestly – since this recipe, we can hardly be kept away from burgers, especially if you get really hungry for good protein after a long training session. Honestly, what athlete doesn’t know the feeling of being tempted to bite the rower (replace it with the sport of your choice) in front of you. Just like Alex, the lion in the movie Madagascar, suddenly sees more of a steak in Marty, the zebra, than actually his friend. And hopefully, Joelles training partner is not reading this now, otherwise she will probably have to spend her time in the skiff (rowing boat for one person only).

Bisstacchio. 

Just like the current corona pandemic has brought manychanges in all of our lives, there has also been a lot going on at Bisstacchio in the past few weeks and soon there will be a few changes that will alter the image of the blog fundamentally, but promised, you will get to know everything in due time and hopefully, you will love the project as much as before. We do it, more than before. Be curious, it won’t be long from now, because the preparations are in full swing.

Egg replacement made easy.

As you know, we are not vegans, but we eat vegetarian or vegan on many days, simply because it is delicious.

Let’s face it, eggs are the tastiest food on this beautiful planet, but you can also replace them really well if you want to do without them. A variant is the so-called chia egg. All you have to do is mix one tablespoon of chia seeds with three tablespoons of water and let them rest for 10 minutes. Finito.

By the way, the chia seeds can be easily replaced with flax seeds. It works the same way and there is a serious advantage: regionality.

Tofu can be used to prepare vegan scrambled eggs, especially with the fancy Kala Namak salt that tastes like eggs. And did you know that the chickpea water, called aqua faba, can be beaten like usual egg whites? Meringues also work wonderfully with it.

In sweet recipes, you can also try cooked and pureed apples or ripe bananas. The rule is that an egg is about half a mashed banana or a tablespoon of applesauce. It is best, however, that this baking experiment is carried out secretly and not for the first time when one expects a crowd of hungry guests, as Joelle often does and then improvises more than adheres to recipes. So much for food bloggers and recipes.

And then of course there is the egg substitute powder, although we are generally not a fan of such products, which is why it is not used in our kitchen, but would of course be another variant to substitute eggs.

Mango – eat the sun.

Ok, we have to admit that this recipe was not made by us, but because we were so in love with this mango chutney we found on www.fooby.ch (no, no paid advertising, the recipes are simply delicious), we wanted to share it with you and we used it here in this burger recipe. It is all the time freshly prepared and ready in our fridge, but to be honest, it won’t stay there for long…

The sun is always shining.

Have a wonderful day and enjoy the burger, which will bring you sunshine, especially because of the mango chutney, no matter how the weather is outside. Always remember: the sun is always shining, you just have to see it.

Lentil burger with Mango – Chutney

A vegan burger with a lentil pattie as the centerpiece and thanks to mango chutney, it is definitely a guarantee of sunshine in your life. Vegans and meat tigers will be equally full and happy, especially with a glass of red wine in hand.
Print Pin Rate
Course: Main Course
Total Time: 1 hour 15 minutes
Servings: 6 people

Ingredients

lentil patties

  • 150 g lentils
  • 80 g carots
  • 50 g raw red beet
  • 60 g whole grain spelt semolina
  • 2 chia eggs mix 2 tbsp. chia seeds with 6 tbsp. water
  • 1 onion
  • 2 garlic cloves
  • 5 stems oregano
  • 2-3 tbsp olive oil
  • salt, pepper

what you will need additionally

  • 6 burger buns or other small sorts of bread
  • 3 snack cucumbers
  • 3 tomatoes
  • 100 g grated red beet, raw
  • 50 g arugula
  • 1 handful of spinach or sorrel leaves

Mango Chutney – recipe is linked in the instructions

    Instructions

    • First prepare the mango chutney according to the instructions. You can find the recipe on Fooby. In the meantime, you can then venture out to the burger to save time.
    • Chop the carrots and beetroot.
    • Chia eggs: mix 2 tablespoons of chia seeds with 6 tablespoons of water and let it rest for 10 minutes.
    • Boil the lentils in plenty of water until they are soft. Shortly before they are ready, you add the carrots and beetroot. After 5 minutes you can skim everything off and put it in a bowl.
    • Chop the onion and thegarlic cloves. Chop oregano.
    • Put the lentils together with the remaining pattie ingredients including the chia eggs in a bowl. Season well with salt and pepper. Then puree everything so that you only have very small pieces. Let the mass rest for 10 minutes.
    • During this time, you can grate the remaining beetroot, slice the cucumbers and tomatoes, and wash the sorrel or spinach leaves.
    • The lentil mass should now hold together well when you form 6 burger patties. Otherwise you may need a little more semolina.
    • Preheat a non-stick pan, add olive oil and fry the burger patties until golden brown on each side (approx. 5 minutes on each side).
    • Cut the burger buns into half, start with mango chutney, then layer the rest of the ingredients on top of each other and enjoy.