{"id":1688,"date":"2025-11-18T12:16:59","date_gmt":"2025-11-18T11:16:59","guid":{"rendered":"https:\/\/www.larousse.fr\/articles\/?p=1688"},"modified":"2025-11-18T11:32:16","modified_gmt":"2025-11-18T10:32:16","slug":"un-burger-veggie-ultra-moelleux-ultra-savoureux-grace-a-des-lentilles-de-la-patate-douce-et-un-fromage-coulant","status":"publish","type":"post","link":"https:\/\/www.larousse.fr\/articles\/cuisine\/un-burger-veggie-ultra-moelleux-ultra-savoureux-grace-a-des-lentilles-de-la-patate-douce-et-un-fromage-coulant","title":{"rendered":"Un burger veggie ultra moelleux, ultra savoureux, gr\u00e2ce \u00e0 des lentilles, de la patate douce et un fromage coulant"},"content":{"rendered":"\n

Des ingr\u00e9dients de saison pour un burger v\u00e9g\u00e9tarien gourmand et \u00e9quilibr\u00e9<\/h2>\n\n\n\n

Quand le froid s\u2019installe, on a envie de plats riches et enveloppants sans pour autant renoncer au v\u00e9g\u00e9tal. Ce burger mise sur un steak maison<\/strong> moelleux \u00e0 base de lentilles et de patate douce, avec des \u00e9pices douces, un c\u0153ur fondant et un pain croustillant \u00e0 souhait.<\/p>\n\n\n\n

Chaque ingr\u00e9dient a son r\u00f4le : la patate douce pour la douceur, les lentilles<\/a> pour la tenue, le fromage de saison pour la gourmandise. Et autour, une salade croquante, une sauce bien relev\u00e9e et pourquoi pas, quelques noix ou champignons pour sublimer le tout.<\/p>\n\n\n\n

Les ingr\u00e9dients pour 4 burgers v\u00e9g\u00e9tariens ultra savoureux<\/h2>\n\n\n\n

Pour les steaks :<\/strong><\/p>\n\n\n\n

    \n
  • 250 g de lentilles vertes cuites (ou blondes)<\/li>\n\n\n\n
  • 200 g de patate douce cuite<\/li>\n\n\n\n
  • 50 g de farine (bl\u00e9 ou pois chiche)<\/li>\n\n\n\n
  • 1 petit oignon, 1 gousse d\u2019ail<\/li>\n\n\n\n
  • 1 c. \u00e0 caf\u00e9 de paprika doux<\/li>\n\n\n\n
  • 1 c. \u00e0 caf\u00e9 de cumin moulu<\/li>\n\n\n\n
  • Sel, poivre, 2 c. \u00e0 soupe d\u2019huile d\u2019olive (cuisson)<\/li>\n<\/ul>\n\n\n\n

    Pour l\u2019assemblage :<\/strong><\/p>\n\n\n\n

      \n
    • 4 pains \u00e0 burger (brioch\u00e9s ou non)<\/li>\n\n\n\n
    • 80 g de fromage fondant (raclette, reblochon\u2026)<\/li>\n\n\n\n
    • 1 oignon rouge, salade croquante<\/li>\n\n\n\n
    • Sauce au choix : yaourt, moutarde, ketchup maison<\/li>\n<\/ul>\n\n\n\n

      En bonus :<\/strong> pommes en lamelles, noix concass\u00e9es, champignons po\u00eal\u00e9s, pousses de saison\u2026<\/p>\n\n\n\n

      Ce burger est une toile blanche \u00e0 composer selon ses envies ou le contenu du frigo. Et pour une version vegan, on peut troquer le fromage contre une alternative v\u00e9g\u00e9tale fondante.<\/p>\n\n\n\n

      4 \u00e9tapes cl\u00e9s pour r\u00e9ussir un steak veggie dor\u00e9 et moelleux<\/h2>\n\n\n\n

      1. Pr\u00e9parer la pur\u00e9e de patate douce.<\/strong> Cuire la patate douce \u00e0 la vapeur ou dans l\u2019eau, puis l\u2019\u00e9craser en pur\u00e9e lisse. Elle apportera liant et moelleux.<\/p>\n\n\n\n

      2. Assembler la p\u00e2te \u00e0 steak.<\/strong> Faire revenir l\u2019oignon et l\u2019ail, les ajouter aux lentilles et \u00e0 la pur\u00e9e. Ajouter la farine, les \u00e9pices, sel et poivre. Mixer grossi\u00e8rement jusqu\u2019\u00e0 obtenir une p\u00e2te souple.<\/p>\n\n\n\n

      3. Fa\u00e7onner et cuire les steaks.<\/strong> Former 4 steaks, les fariner l\u00e9g\u00e8rement, puis les faire dorer \u00e0 la po\u00eale 3 \u00e0 4 minutes par face avec un peu d\u2019huile d\u2019olive.<\/p>\n\n\n\n

      4. Assembler le burger.<\/strong> Toaster les pains, tartiner de sauce, ajouter salade, steak chaud, fromage fondant, oignon rouge et toppings. Refermer, presser l\u00e9g\u00e8rement\u2026 et savourer !<\/p>\n\n\n\n

      Astuces, variantes et accompagnements pour un burger automnal parfait<\/h2>\n\n\n\n

      Ce burger se d\u00e9cline selon l\u2019inspiration : ajouter du piment doux, de la coriandre fra\u00eeche ou m\u00eame une sauce aux noix pour un twist inattendu. Pour l\u2019accompagnement, pensez patates douces r\u00f4ties<\/strong>, salade de saison croquante ou chips maison.<\/p>\n\n\n\n

      Pr\u00e9par\u00e9s \u00e0 l\u2019avance, les steaks se conservent 2 jours au frais ou se cong\u00e8lent crus. Il suffit de les cuire \u00e0 la po\u00eale encore surgel\u00e9s pour improviser un d\u00eener veggie \u00e0 tout moment. C\u2019est le genre de recette qu\u2019on adopte d\u00e8s la premi\u00e8re bouch\u00e9e.<\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":3,"featured_media":1689,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[10],"tags":[15,14],"class_list":["post-1688","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine","tag-plat","tag-recette","generate-columns","tablet-grid-50","mobile-grid-100","grid-parent","grid-33"],"acf":[],"yoast_head":"\nUn burger veggie ultra moelleux, ultra savoureux, gr\u00e2ce \u00e0 des lentilles, de la patate douce et un fromage coulant - Larousse Media<\/title>\n<meta name=\"description\" content=\"Un burger v\u00e9g\u00e9tarien ultra moelleux \u00e0 base de lentilles et patate douce, garni de fromage fondant et de toppings de saison. 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