Lentil burger with 7-grain bread, scamorza, salad and pesto cream

Recipe from " Coffee Journal "

For the bread:

• 1 pack of Ruggeri 7 Cereal Bread Mix
• Water (200ml)
• 1 tablespoon of Ruggeri Active Roasted Malt
• 2 tablespoons extra virgin olive oil

For the lentil burgers:

• 500 g cooked lentils
• 1 egg
• 2 scant tablespoons of Ruggeri Corn Puff Bread Mix
• Breadcrumbs
• Salt and pepper
• Chopped parsley

For the filling:

• 200g of scamorza
• Green salad
• Pesto cream

METHOD: For the bread:

Pour the Ruggeri 5 Cereal Bread Mix onto a wooden board and make a well. In a bowl, mix the water (about 200-250 ml) with a spoonful of Ruggeri Active Toasted Malt. Add the water to the middle of the flour, knead vigorously and finally add some extra virgin olive oil. Place the bread in a large bowl and cover everything with a damp cloth. Store in the oven and let it rest for about an hour. Once the dough has been kneaded, form some balls (about 10-12) and place them on a baking tray, cover with a damp cloth and put back in the oven for another 30 minutes or so. Take the rolls, brush them with olive oil on the surface and create oblique cuts with a knife. Turn the oven on to 200°C (not ventilated), pour some water into a pan and place it on the bottom. As soon as the oven is hot and humid, bake the rolls for about 25 minutes. Testing for doneness: To confirm that the rolls are done, “knock” on the base of the bread; if the sound is “empty” then it is ready!

For the burgers:

Take a non-stick pan. In a bowl, pour the cooked lentils and mash them with a fork, add salt, pepper and chopped parsley, then the egg and finally the Soffio di Mais Bread Mix. Mix well, then with the help of a round pastry cutter form the hamburgers and sprinkle them with breadcrumbs (to prevent them from sticking to the pan). Heat the pan with a drizzle of extra virgin olive oil and cook the lentil burgers for three minutes on one side and three minutes on the other side.

Preparing the burgers: Cut the cereal rolls in half and fill them with the lentil burgers, pesto cream, salad and scamorza. Fun fact: For the pesto cream, we used fresh homemade pesto without garlic, whole plain yogurt (without sugar) and a drop of lemon.