Beef Patties with Roasted Pumpkin and Lemon Lentils

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.