Ingredients:
200 grams of black lentils
200 grams of portobello mushrooms
30 grams of chard
2 tablespoons raw tahini
Salt and pepper
Instructions:
Cook the black lentils in a saucepan with boiling water until al dente level.
Burn mushrooms in a pan with a little olive oil and strain off the liquids.
Dip chard and squeeze out the liquids.
Grind everything together until smooth together with 2 tablespoons of raw tahini, salt and pepper to taste.
Form patties and sear the hamburger for a few minutes on each side, depending on the desired level of making.
Serving instructions:
Can be served with any bun, hamburger, pita and even croissant.
Add sauces and vegetables to taste.
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