A more healthy way to eat fast-food for the late autumn and the early winter. Lamb’s lettuce is a lettuce that is available in the colder months. The combination of chickpea flour and water from the cooking moisture binds the burgers in this recipe.
Extra supplies needed: a food processor. As an alternative you can cut everything very small or use a masher.
For 5 burgers:
– 300g rutabaga
– 120g brown beans
– 3 tablespoons chickpea flour
– 8 tablespoons wheat flour, more to make the batter drier
– 1 small onion
– 1 big clove or 2 small cloves garlic
– 1 teaspoon tarragon
– 6 tablespoons cooking moisture
The pumpkin puree:
– 1/4 pumpkin
– 1 tablespoon dried parsley
Sides
For each person:
– 2 slices of bread or 1 bun
– 4 small potatoes. The potatoes don’t have to be small: you can use bigger ones as well. This will make the fries longer.
– 1 tablespoon sunflower oil
– 1 teaspoon paprika powder
– lamb’s lettuce
– sauce for the fries, like soy yogurt-mustard sauce
Preheat the oven to 220°C/428°F. Wash the potato’s and cut them into fries. Put a baking sheet on a baking tray and put the fries on there. Whisk the sunflower oil with the paprika powder and put this on the fries. Put the fries in the oven for 30-40 minutes.
Peel the rutabaga and cut it into dices. Cook the rutabaga 15 minutes until it’s soft. Cut the pumpkin into dices and also cook this for 15 minutes until it’s soft. Peel the onion and cut it into big parts. Peel the garlic. Keep the cooking moisture of the rutabaga after draining it.
Mix the rutabaga short in the food processor with the onion, garlic, chickpea flour, wheat flour, onion, garlic, tarragon and the cooking moisture. How longer you process it, how more moist it becomes. If you need the batter to be more dry you can add some extra wheat flour. If you need it to be more moist you can add cooking moisture. If you don’t have a food processor you can cut everything very small and combine it together or use the masher.
Make the pumpkin by mashing the pumpkin cubes. Then whisk the dried parsley through this.
Preheat the sunflower oil in a frying pan on medium to high heat. With a tablespoon you make burgers of the batter and put them in the pan. Fry the burgers around 4 minutes on each side until they are golden brown.
Roast the slices of bread or prepare the bread as needed. Put the lamb’s lettuce on the bread and on there the pumpkin puree. Then put the burger on it.
When the fries are done you put them in a strainer with a paper towel to let the oil drain. Put some salt on the fries and shake them. Put the fries next to the burger on the plate with some optional fry sauce.
I made this recipe on the 9th of February with a pumpkin from January. On the 16th of April it was added from my Instagram page to this website.
