For the bread rolls:

150 ml of rice milk
200 ml of warm water
14 gr of baker’s yeast
2 tsp of salt 1/2 tsp of sugar
40 ml of extra virgin olive oil
500 gr of manitoba flour

For the burgers:

200 gr of red kidney beans (boiled)
100 gr of precooked spelt
100 gr of precooked lentils
50 gr of blanched peas
1 carrot
1 small onion
1 tsp of salt
3 tbsp of oil
50 gr of bread crumbs

1. Prepare the bread rolls first. Dissolve the yeast in the warm water and the milk, adding the salt and the sugar. Put to one side until small bubbles form on the surface. Meanwhile put the flour onto a chopping board, forming it into a well. Pour into the middle of the well the previously prepared milk and yeast, and the oil. Mix everything and knead for at least 10 minutes, forming a ball of dough that is smooth and compact.

2. Cover the dough mixture with a cloth and leave it to rise for 2 hours, by which time the dough should have doubled in size. Cut it into 8 segments and shape these into smaller balls. Place them on a greased baking tray and cover again with a cloth for a further 40-50 minutes.

3. Then bake at 190-200°C for about 15 minutes. Leave to cool and then cut each roll in half.

4.  Meanwhile, prepare the burgers. Miix together all the ingredients except the bread crumbs in a food mixer. Pour everything into a bowl and add the bread crumbs a little at a time, mixing everything by hand. The mixture should be firm but also slightly wet so that it does not break or crumble during cooking.

5. Shape into balls which are about 60 gr each and place them, well spaced out, on a baking tray lined with parchment paper. Using a fork, press them down so that they form small rounds about 1 cm. high. Bake at 170°C for 10 minutes on each side.

6. Put the burgers together, adding a mixed herb sauce, red cabbage and lamb’s lettuce (corn salad).

difficulty: 5/5