Put the lentils in a pot, cover with water, add some salt and simmer for approx. 30 minutes. Bring salted water to the boil in another pot and boil the peas in it for ca. one minute, then rinse in ice-cold water immediately.
Peel and finely dice the shallots (e.g. using the CUBICO dicer) and soften them in a pan with some vegetable oil. Drain the lentils over a sieve when done and leave to cool down for approx. 5 minutes.
Put the lentils in a blender together with the shallots, salt, pepper and ground nutmeg, mix to a smooth consistency, season to taste and pour into a bowl. Stir in the blanched peas.
Divide the mixture into 8 portions of equal size, use the SPARK party burger press to shape them into small patties and cover them with breadcrumbs. TIP: Sprinkle breadcrumbs over the mould first to make the patties easier to remove.
Heat vegetable oil in a pan and fry the patties until golden brown.
Blue potato crisps:
Wash the potatoes thoroughly under running water and cut lengthwise into thin slices. Then fry the potato slices in a deep-frier, using a spoon to keep both the fat and the slices moving. In this way the crisps will be done evenly on either side. As soon as the crisps turn brown, lift the deep-fryer basket out of the fat to prevent the crisps from burning.
Place the fried potato crisps on a paper towel and sprinkle with salt.
For the burger:
First coarsely crumble the Picandou and spread it over an oven-proof dish (e.g. INSPIRIA crème-brûlée dishes). Now strew brown sugar on the cheese and caramelize it using a professional-quality FUEGO crème-brûlée blowtorch.
Cut the burger rolls in half. Place some lettuce, the patties, the Picandou and the blue potato crisps on the lower roll halves. Cover with the upper halves and fasten with toothpicks to keep the burgers together.