Recipe for Vegetarian Burgers with Legume Patties

For the cakes, cook the lentils and chickpeas in 2 separate pots, as indicated on the packages. Drain and set aside.

Finely slice the onion and sauté it in a pan with crushed garlic, then set aside. In a food processor, blend the flakes to turn them into a coarse flour. Add the cooked legumes, the onion, the garlic, the egg, smoked paprika, salt, and pepper. Blend in pulses: we want a slightly uneven puree.

Shape dough discs 8 to 10 cm in diameter and 2 cm thick with slightly oiled hands. Refrigerate for half an hour.

Meanwhile, prepare the other elements of the burgers. For the sauce, mix the Greek yogurt, finely chopped parsley, mustard, and season.

Slice the onions and set aside 12 nice rounds about 2 mm thick. Chop the rest very finely and then brown them in a pan with a drizzle of oil. When they are golden, add the sugar, thyme, season, and let caramelize for a few minutes.

Slice the mushrooms and also grill them in the pan.

Slice the buns and toast them for a few minutes on each side. Spread the yogurt sauce inside the buns. Add the chopped lettuce on the bottom.

Grill the vegetable patties in a oiled pan for 6 minutes, turning them regularly. Place 2 slices of cheese on each patty, cover the pan, and let it melt for 2 minutes.

To finish, place the flatbread on the salad. Add 3 slices of red onion, caramelized onions, and grilled mushrooms, along with a bit more salad. Cover with the top of the buns... and enjoy right away.