Provençal-inspired red lentil burger with pumpkin curry mayo

Ingredients for 3 servings:

• 230 g wholemeal flour
• some baking powder
• 5 ml oil
• 250 g low-fat curd cheese
• 1 m.-sized egg(s)
• some salt
• some thyme, fresh, finely chopped
• 2 tsp, heaped turmeric
• 200 g lentils, red
• 400 ml water
• some vegetable broth
• 2 onions
• 2 tsp mustard
• some salt and pepper
• some thyme, fresh, finely chopped
• 1 egg(s)
• some wholemeal flour
• 300 g Hokkaido pumpkin(s) (cooked pumpkin flesh)
• 2 tbsp oil
• 1 tbsp nut butter
• 1 tbsp vinegar
• some salt and pepper
• some nutmeg, freshly grated
• 2 tsp mustard
• 1 tsp honey
• tbsp water
• 50 g cucumber(s)
• 2 tsp curry powder
• lettuce leaves
• cucumber(s)
• tomato(s)
• some feta cheese
• Pumpkin flesh, small pieces

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

healthy, vegetarian taste explosion

For the burger buns: Place all the ingredients for the buns in a bowl and knead into a smooth dough. If the dough is too sticky, add a little flour. If it’s too dry, add a little quark. Divide the dough into six pieces, shape them into balls, and place them on a baking sheet lined with baking paper. Preheat the oven to 180°C fan/convection oven. Now chop the pumpkin for the mayonnaise. Either place the pumpkin on a baking sheet lined with baking paper and bake until soft (or boil it separately in water). Place the buns in the oven and bake for about 25-30 minutes, until nothing sticks when a skewer comes out. Then let the pumpkin and buns cool. For the patties: Add the lentils to the boiling water seasoned with the vegetable broth and simmer for 7-10 minutes. Drain the lentils in a sieve. In the meantime, chop the onions. Combine the drained lentils, onions, and the remaining burger ingredients (except the flour) in a bowl and mix everything together. Add enough flour until the mixture can be easily formed into burgers with wet hands. Heat a little oil in a pan, add the burgers, and cook well on both sides. For the pumpkin mayo: Combine all ingredients in a blender and blend thoroughly. Taste the mixture and adjust the seasoning if desired. Cut open the buns. Slice the cucumber, tomato, and feta cheese for the guests and set them aside along with the lettuce leaves so everyone can top their burgers individually.