Instructions
Follow the steps and taste along the way.
Prepare the pumpkin
Preheat the oven to 220 °C. Wash the pumpkin, remove the seeds, and cut it into wedges about 2 cm wide; you can leave the skin on the Hokkaido squash. Toss it with 20 ml olive oil, 2 g salt, and half the smoked paprika. Arrange in a single layer on a baking sheet and roast for 25–30 minutes, turning halfway through. The pumpkin should be tender and browned around the edges.
Cook the lentils
Rinse the lentils. Finely dice the onion and chop the garlic. Put the lentils in a pot with the onion, garlic, bay leaf, and 500 ml water. Bring to a boil, then simmer partially uncovered for 25–30 minutes, until tender but still holding their shape. If a lot of water remains in the bottom, drain it. Remove the bay leaf, then stir in the remaining 4 g salt, lemon juice, and chopped parsley.
Shape the patties
Put the ground beef in a bowl and add the remaining smoked paprika, cumin, and black pepper. Mix briefly, just until combined, so the meat stays tender. Divide into 8 equal portions and shape into patties about 2 cm thick. Lightly salt both sides with some of the measured 6 g salt, reserving the rest for the lentils.
Sear the beef patties
Heat the remaining 10 ml olive oil in a large skillet over medium-high heat. Cook the patties in batches so they are not crowded, for about 4–5 minutes per side. The outside should be dark brown and the center thoroughly cooked; the internal temperature should reach 71 °C. Let the cooked patties rest for 3 minutes.
Finish and serve
Taste the lentils: they should be lightly tangy from the lemon and sufficiently salted; if needed, stir them once more to distribute the dressing. Divide them among four plates, add the roasted pumpkin, and place two beef patties on each plate. Serve warm.
