Today, I propose you these lupin beans and pumpkin burgers. Lupin beans are legumes that, unfortunately, are not widely known. It is a pity, as they contain high-quality proteins and other important nutrients.
The addition of the pumpkin, stewed with the onion, balances the bitter component of the lupin beans, also giving the burger a smooth texture. Finally, the sweet paprika harmonizes this explosion of taste. I suggest serving these burgers with a classic tzatziki sauce.
Ingredients
- 250 gshelled lupin beans (in brine)
- 200 gpumpkin (pulp)
- 5 spoonschickpea flour
- 1white onion
- 1 clovegarlic
- 1 teaspoonground sweet paprika
- 1 teaspoonground cumin
- 1 teaspoonground black pepper
- q.s.extra virgin olive oil
- q.s.fresh parsley
- q.s.fresh chives
- q.s.table salt
Preparation
– soak the lupin beans in cold water for 60 minutes;
– drain the beans, then shell the beans by removing the external skin;
– in the meantime, chop the onion and the pumpkin;
– put the vegetables in a saucepan together with a pinch of salt and 2 spoon extra virgin olive oil;
– put the saucepan on a stove and start cooking on a medium heat;
– as soon as the oil starts frying, low the heat to the minimum and cover the saucepan with its lid;
– allow the vegetables to stew slowly in their own liquids;
– put the shelled lupin beans in a bowl;
– as soon as the vegetable are stewed, pour them onto the lupin beans;
– add the garlic, the ground paprika, cumin and black pepper;
– blend everything with a blender till you get a smooth cream;
– add the chickpea flour and some fresh parsley;
– mix everything together;
– use a ring of about 10cm diameter to shape the burgers;
– pour the mixture into the ring to make a 3cm thick rounded burger;
– bake at 175 degrees for about 30 minutes or till golden;
– top with fresh chives and serve with a tzatziki sauce