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.

Level of difficulty: 2

Preparation time: 30 mins

Number of hamburgers: 4

Ingredients

Buns:

• 4 homemade or bought buns

Patties:

• 3 courgettes, sliced into rounds
• ½ onion, diced
• A drizzle of olive oil
• 2 squares tofu
• A few pinches sea salt

Tomato sauce: 

• 1 tomato, diced
• ½ onion, diced
• A drizzle of olive oil

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:

Sauté the courgette and onion in a frying pan with the olive oil until softened. Chop the tofu in a food processor. When the courgette mixture is cooked, combine it with the tofu and work it together well to make a smooth mixture (a quicker method is to process it roughly in a food processor). Form 4 patties and season them with the sea salt.

Tomato sauce: 

Soften the tomato and onion in a small saucepan over low heat with a little olive oil, until you have a tomato sauce.

Cooking the patties: 

Put the patties on a lightly greased baking tray and cook them for 10 minutes in an oven preheated to 180°C (350°F/Gas 4).

Assembly:

Cut the buns in half horizontally and toast them for 2 minutes under the grill (broiler). Top the cut side of the bun heels with the tomato sauce, add the courgette–tofu patties and the mesclun, then cap off with the crowns.

Level of difficulty: 1

Preparation time: 25 mins

Number of hamburgers: 4

Ingredients

Buns:

• 4 homemade or bought buns

Patties:

• 500g beef, minced (ground)
• A few pinches of sea salt

Relish:

• 200g (about 7) Swiss brown or portobello mushrooms, sliced
• 1 large onion, sliced
• Drizzle of olive oil
• 120ml thin (pouring) cream

Toppings:

• iceberg lettuce, shredded

Method

Buns:

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

Patties:

Form 4 patties from the minced beef and season them with the sea salt.

Relish:

Sauté the mushrooms and onion with the olive oil in a frying pan. Once the mixture is coloured, add the cream and reduce over low heat for about 8–10 minutes. Season.

Cooking the patties:

Cook the patties in a hot frying pan over high heat, 3 minutes per side for rare patties.

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 half of the mushroom sauce then top with the patties and the remaining sauce. Add the iceberg lettuce and finish with the crowns.