Lentil mushroom burger
Lentil mushroom burger
This recipe is inspired by the VG Gourmet burger. Store-bought patties are convenient, but pricey. For a fraction of the cost, you can make your own. I like to serve the burger with baked sweet potato fries. I get the best results using a Japanese sweet potato. The white flesh is starchy, which crisps up nicely.
Yields: 4 burgers
Ingredients
1 ½ cup lentils – cooked[i]
½ cup walnuts – finely chopped[ii]
½ cup mushrooms – finely chopped
¼ cup onions – finely diced
2 tablespoons carrots – finely diced
1 tablespoon garlic – minced
2 tablespoons tamari
1 tablespoon apple cider vinegar
2 tablespoons flax seeds – ground
1 tablespoon tapioca starch
¼ teaspoon salt
⅛ teaspoon pepper
2 tablespoons dry parsley
Steps
If you are using dried mushrooms, soak them in hot water until they are fully rehydrated.
Sauté the onions, garlic and carrots with a little oil or water. I used the water left after rehydrating the mushrooms. When the onions are transparent add the mushrooms to the pan. Cook a few minutes, then add the lentils, walnuts, vinegar and tamari.
Mix well, then remove the pan from the heat. Add the ground flax and tapioca starch. Fold in the parsley.
Use a ⅓ measuring cup to help you form the patties. Place them on a plate and in the fridge to chill.
In a hot pan brushed with a little oil, place the burger patties. Don’t overcrowd the pan. Let it cook for 2 to 3 minutes on each side until it is crispy. I like to use a grill pan.
Serve on a lightly toasted bun with your favorite toppings.
[i] Soak the dry lentils for about an hour. ½ cup dry lentils equals 1 ½ cups cooked. Rinse the lentils well. Put in a pot with enough water to cover. I use purified water for all my soaking and cooking. Bring to a boil - simmer until the lentils are tender. You can also use salt-free canned lentils for this recipe.
[ii] I soak all my nuts and seeds. It removes the digestive enzymes making them easier to digest.
Japanese sweet potato fries
