{"id":1185,"date":"2022-04-23T14:54:58","date_gmt":"2022-04-23T14:54:58","guid":{"rendered":"https:\/\/www.vggourmet.com\/?post_type=cp_recipe&p=1185"},"modified":"2026-11-12T00:18:08","modified_gmt":"2026-11-12T00:18:08","slug":"summery-sun-dried-tomato-basil-pesto-lentil-walnut-burgers","status":"publish","type":"cp_recipe","link":"https:\/\/www.vggourmet.com\/fr\/recipe\/summery-sun-dried-tomato-basil-pesto-lentil-walnut-burgers\/","title":{"rendered":"BURGER ESTIVAL AUX LENTILLES ET NOIX S\u00c9CH\u00c9ES AU SOLEIL"},"content":{"rendered":"

Excellente recette de Jenn @ThePlantedOne pour un burger barbecue d'\u00e9t\u00e9!<\/h2>\n

Ingr\u00e9dients<\/h3>\n
\n
1<\/span> <\/span> VG Gourmet Lentille et Noix<\/span><\/div>\n
4<\/span> <\/span> Pains \u00e0 burger<\/span><\/div>\n
1<\/span> cup<\/span> Champignons cremini \u00e9minc\u00e9s<\/span><\/div>\n
½<\/span> <\/span> Oignon doux coup\u00e9 en rondelles<\/span><\/div>\n
23<\/span> tbsp<\/span> Vinaigre balsamique<\/span><\/div>\n
23<\/span> tbsp<\/span> Huile d'olive extra-vierge<\/span><\/div>\n
sel de mer<\/span><\/div>\n
1<\/span> <\/span> Pesto estival de tomates s\u00e9ch\u00e9es au soleil et de basilic<\/span><\/div>\n
1<\/span> cup<\/span> Tomates s\u00e9ch\u00e9es au soleil<\/span><\/div>\n
½<\/span> cup<\/span> basilic frais<\/span><\/div>\n
¼<\/span> cup<\/span> levure nutritionnelle<\/span><\/div>\n
¼<\/span> cup<\/span> Huile d'olive extra-vierge<\/span><\/div>\n
¼<\/span> cup<\/span> tasse de noix hach\u00e9es<\/span><\/div>\n
2<\/span> <\/span> gousses d'ail hach\u00e9es<\/span><\/div>\n
½<\/span> tsp<\/span> sucre de coco (ou \u00e9d \u00e9dulcorant naturel)<\/span><\/div>\n
1<\/span> tbsp<\/span> origan s\u00e9ch\u00e9<\/span><\/div>\n
3<\/span> tbsp<\/span> eau<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
\n
\n
\n

Placez une grande po\u00eale antiadh\u00e9sive sur feu moyen et ajoutez 1 cuill\u00e8re \u00e0 soupe d'huile d'olive. Ajoutez les champignons et les oignons coup\u00e9s en tranches dans la po\u00eale. Apr\u00e8s 2-3 minutes, ajoutez 1 cuill\u00e8re \u00e0 soupe de vinaigre balsamique. Remuez. Laissez cuire pendant encore 2 ou 3 minutes, puis ajoutez la deuxi\u00e8me cuill\u00e8re \u00e0 soupe de vinaigre balsamique. Faites sauter pendant 2 ou 3 minutes suppl\u00e9mentaires, puis mettez de c\u00f4t\u00e9.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Placez tous les ingr\u00e9dients du pesto estival de tomates s\u00e9ch\u00e9es au soleil et de basilic dans un robot culinaire ou un mixeur. Mixez jusqu'\u00e0 ce que tout soit bien m\u00e9lang\u00e9 et que vous obteniez la consistance souhait\u00e9e. Il se peut que vous ayez \u00e0 vous arr\u00eater et \u00e0 racler le bord du bol au fur et \u00e0 mesure que le m\u00e9lange se fait.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Faites cuire les burgers VG Gourmet aux lentilles et aux noix en suivant les instructions de l'emballage.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Savourez! Conservez les restes de pesto dans un r\u00e9cipient herm\u00e9tiquement ferm\u00e9 jusqu'\u00e0 2 semaines.<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":2,"featured_media":1131,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[],"class_list":["post-1185","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\nSUMMERY SUN-DRIED LENTIL WALNUT BURGER<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.vggourmet.com\/fr\/recipe\/summery-sun-dried-tomato-basil-pesto-lentil-walnut-burgers\/\" \/>\n<meta property=\"og:locale\" content=\"fr_CA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"SUMMERY SUN-DRIED LENTIL WALNUT BURGER\" \/>\n<meta property=\"og:description\" content=\"Great recipe by Jenn @ThePlantedOne for a summer bbq 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