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METHOD
 

BURGER

 

LENTIL SPROUTS

  1. Wash the lentils well and leave overnight in water (preferably filtered or boiled).
  2. In the morning, remove the water, add more water and leave for 4 hours.
  3. Remove from the water with a strainer and cover the lentils with a damp cloth.
  4. Stir occasionally, when dry soak with water and never let...

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METHOD
 

BURGER

 

LENTIL SPROUTS

  1. Wash the lentils well and leave overnight in water (preferably filtered or boiled).
  2. In the morning, remove the water, add more water and leave for 4 hours.
  3. Remove from the water with a strainer and cover the lentils with a damp cloth.
  4. Stir occasionally, when dry soak with water and never let the cloth dry.
  5. Maintain this situation until they germinate.
  6. Once germinated, cook in salted water (previously boiled) under a low heat for 10 minutes.

CORN

  1. Heat the corn kernels in a hot frying pan with ghee and salt.
  2. When brown, add vegetable stock to deglaze well and cook until dry. Repeat this process 3 times.
  3. Remove from the heat and process by ensuring pieces of whole corn remain.

BURGER PREPARATION

  1. In a large bowl, arrange the cooked lentils, and slowly add the corn, flour and salt.
  2. Once the salt has dissolved, add the marjoram without leaves.
  3. Form the burgers and fry in a pan with ghee browning on both sides. Cook until dry, then repeat the process with ghee until brown on both sides.

 
MAYONNAISE

  1. Make ginger oil by adding an equal mixture of sunflower and soybean oil to root ginger, peeled and cut into large chunks.
  2. Fry over a low heat for 40 min.
  3. In a bowl, arrange the egg yolks and a pinch of salt, then beat and mix the ingredients well.
  4. Add the oil slowly in the form of a thread until the desired texture is achieved.

 
TOMATOES

  1. Cut the tomatoes into medium-size slices.
  2. Spray olive oil on a baking tray, add the tomatoes, sprinkle salt and add a pinch of sugar and thyme.
  3. Bake at 180°C.

CARAMELISED ONION

  1. Julienne the white onion and add it with a little ghee and a sprinkling of salt to a frying pan over medium heat.
  2. Stir constantly until the water evaporates and the mixture reduces. Then add brown sugar, stir well and leave on a low heat with stirring until the desired colour is achieved.

 
SERVING

  1. Open the bread bun and spread both sides with mayonnaise.
  2. Add the hamburger, tomato, fresh arugula and caramelised onions. Close the bun and enjoy!

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Ingredients 4 persons
  • HAMBURGER
  • Dried lentils
  • Corn kernels
  • Marjoram
  • Ghee
  • Sea salt
  • Yellow cornmeal
  • ACCOMPANIMENT
  • Fresh arugula
  • White onion
  • Organic brown sugar
  • Ripe tomato
  • Olive oil
  • Thyme
  • MAYONNAISE
  • Egg
  • Oil neutron (soybean
  • sunflower)
  • Salt
  • Ginger root.
Recipes. The Cook & Chef Institute