Level of difficulty: 2

Preparation time: 45 minutes + soaking time for beans and lentils

Number of hamburgers: 4

Ingredients

Buns:

4 homemade or bought buns

Patties:

150g white beans
100g brown lentils
A pinch of salt
1 onion, diced
Drizzle olive oil
1 egg
A few pinches of sea salt

Sauce:

100g ricotta
6 leaves parsley, chopped

Toppings:

A large handful of mesclun salad

Method

Buns:

Make the buns as described [on page 14 of Hamburger Gourmet] or use ready-made buns.

Patties:

Soak the beans and lentils for 1 hour before cooking. Cook in separate saucepans in salted water for about 30–40 minutes, or until soft. Drain, then set aside to cool. Sauté the onion in a frying pan with a little olive oil. Add the onion to the cooled lentils and beans in a food processor bowl and pulse until well combined. Add the egg and process further. Form 4 patties and season them with the sea salt.

Sauce:

Combine the ricotta with the parsley.

Cooking the patties:

Put the patties on a lightly greased baking tray and cook them for 10 minutes in an oven preheated to 170°C (325°F/Gas 3).

Assembly:

Cut the buns in half horizontally and toast them for 2 minutes under the grill (broiler). Spread the cut side of the bun heels with the ricotta–parsley sauce, top with the patties and the mesclun, then cap off with the crowns.

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