Hamburguesas vegetarianas con soufflé de calabaza

Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, Hamburguesas vegetarianas con soufflé de calabaza. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Hamburguesas vegetarianas con soufflé de calabaza, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hamburguesas vegetarianas con soufflé de calabaza delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Hamburguesas vegetarianas con soufflé de calabaza is 8 hamburguesas. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to first prepare a few components. You can cook Hamburguesas vegetarianas con soufflé de calabaza using 10 ingredients and 13 steps. Here is how you cook that.

La verdad para mi una hamburguesa, es un buen pedazo de carne, pero decidí darle una oportunidad a las vegetarianas, y la verdad, mejor de lo que esperaba... Siempre hay que probar nuevos horizontes. Fáciles, económicas... Ricas

#SinCarne

Ingredients and spices that need to be Make ready to make Hamburguesas vegetarianas con soufflé de calabaza:

1. 125 gr lentejas
2. 125 gr porotos negros
3. 1 puñado y medio de arroz hervido
4. Sal, pimienta, comino, pimentón a gusto
5. 3 cucharadas harina de avena
6. Para el soufflé
7. 4 yemas
8. 4 claras a punto nieve
9. c/n Sal y pimienta
10. 250 gr puré de calabaza

Instructions to make to make Hamburguesas vegetarianas con soufflé de calabaza

1. Dejamos en remojo las legumbres toda la noche
2. A la mañana siguiente, cambiamos el agua y las hervimos hasta que estén un poco más que al dente. Hervimos el arroz también y dejamos enfriar todo
3. Mixeamos las legumbres, el arroz y los condimentos en la procesadora
4. Ponemos en un bowl, mezclamos con la harina de avena y llevamos a la heladera 1 hora aproximadamente
5. Procedemos pasado el tiempo, a formar albóndigas y aplanarlas para lograr las hamburguesas. Es aconsejable mojarse las manos para que no se peguen.
6. Para el soufflé precalentamos el horno a 180 grados. Separamos claras de yemas
7. Batimos las yemas con el puré de zapallo
8. En otro bowl batimos las claras a punto nieve
9. Mezclamos una parte de las claras con la de yemas, con movimientos envolventes así no perdemos la esponjosidad
10. Terminamos de integrar el resto de las claras con la preparación
11. Volcamos en un molde enmantecado y llevamos al horno hasta que esté cocido
12. En una sartén, con poco aceite, hacemos las hamburguesas
13. Emplatamos... Y bon apettit

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