Beet Burger with Gorgonzola Cheese

Name: Beet Burger with Gorgonzola Cheese
Cook time: 90 min
Total time: 90 min
Yield: 1
Ingredients: 0.25 pack dry yeast; 1.5 dl lukewarm water; 1 clove garlic; 0.5 x red onion; 0.5 x beetroot; 250 g cooked lentils; 0.5 dl walnuts; 0.25 tsp cumin; 0.5 tsp salt; 0.5 tsp black pepper; 3.5 dl plain white flour; 20 g blue cheese; 1 handful rocket; 1 tsp salt; 4 tbsp plain white flour

av Fattig.student

Servings

Ingredients

¼ pack dry yeast
1 ½ dl lukewarm water
1 clove garlic
½ x red onion
½ x beetroot
250 g cooked lentils
½ dl walnuts
¼ tsp cumin
½ tsp salt
½ tsp black pepper
3 ½ dl plain white flour
20 g blue cheese
1 handful rocket
1 tsp salt
4 tbsp plain white flour

Method

Make the burger buns by mixing together flour, dry yeast, salt and lukewarm water to a bowl. Knead the dough for 10 minutes.
Form the dough into equal sizes and shape into burger buns. Transfer to a baking tray and let rise for 45-60 minutes.
Mince the garlic, red onion and walnuts, and grate the beet.
Add the chopped veggies to a bowl together with lentils, salt, pepper and cumin. Mix together with a hand mixer. Fold in the flour.
Form the dough into burger patties and transfer to the baking tray together with the burger buns. Bake in the oven at 200 degrees celcius for 15 minutes. Take out the burger buns, turn the burgers, top with gorgonzola cheese and bake the burgers for another 5-10 minutes.
Serve the burgers in burger buns together with some red onion, rocket and whatever else you might like.
Note: if you follow the weekly menu, you have to set aside half of the burgers and half of the burger buns. It will be used in other recipes this weekly menu.