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Vegetarian Hamburger With Le Délice des Appalaches

Vegetarian Hamburger With Le Délice des Appalaches


6 portions

Ingredients

  • 180 ml (3/4 cup) lentils
  • 375 ml (1 1/2 cup) vegetable stock
  • 45 ml (3 tbsp.) butter
  • 1 onion, finely chopped
  • 227 g (8 oz) white mushrooms, sliced
  • 1 garlic clove, finely chopped
  • 15 ml (1tbsp.) balsamic vinegar
  • 225 ml (1 cup) Le Délice des Appalaches cheese, grated
  • 125 ml (1/2 cup) toasted pine nuts, finely chopped
  • 125 ml (1/2 cup) wheatgerm
  • 1 egg, beaten
  • 30 ml (2 tbsp.) Dijon mustard
  • 15 ml (1 tbsp.) capers
  • 5 ml (1 tsp.) Worcestershire sauce
  • Salt and pepper, to taste
  • 6 hamburger buns

Preparation

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  • Pour the lentils and vegetable stock into a large saucepan, and bring to a boil.
  • Reduce the heat, and let it simmer partially uncovered for about 30 minutes or until the lentils are tender and the liquid is absorbed. Set aside.
  • In a frying pan, melt the butter and brown the onion and mushrooms.
  • Add the garlic and balsamic vinegar, and continue cooking for several minutes.
  • Place the mushrooms and lentils mixture into a food processor.
  • Add the Le Délice des Appalaches cheese, pine nuts, wheatgerm, egg, Dijon mustard, capers, and Worcestershire sauce.
  • Add salt and pepper, and purée coarsely.
  • Form patties about 10 cm (4 in) big.
  • Cook on the grill or in a frying pan for 4 minutes on each side.
  • Serve the patties on hamburger buns, and top as desired.

You can use this cheese for this recipe

Accompaniments

Aromatic and supple

These medium-bodied wines offer supple tannins that of ten carry a certain roundness. They are usually dominated by aromas of ripened fruit or woody notes (toast, coffee or vanilla).

See wines