Lentil Burgers with Mushrooms


Lentil Burgers with Mushrooms

Yields 8 Servings

1 tbsp Extra Virgin Olive Oil

1/2 Yellow Onion (diced)

2 cups Portobello Mushroom (diced)

1 Garlic (cloves, minced)

1/4 cup Walnuts (chopped and toasted)

1 cup Green Lentils (cooked, drained, rinsed and divided)

1 tsp Tabasco Sauce 1 tsp Paprika 1/2 tsp Chili Powder 1/4 cup Almond Flour 2 tbsps Parsley (chopped)

1/4 tsp Sea Salt

1/4 tsp Black Pepper

Heat olive oil in a large skillet over medium heat. Sauté onion and mushrooms for 8 to 10 minutes or until onions are translucent. Add the garlic and sauté for another minute. Drain off all the excess liquid. In a food processor, combine the mushroom and onion mix, walnuts, half the lentils, tabasco sauce, paprika and chilli powder. Pulse until smooth. Transfer into a large mixing bowl and add almond flour, parsley, sea salt, black pepper and remaining lentils. Mix well. (Note: Add more almond flour 1 tbsp at a time if your mixture is too wet.) Use a 1/3 measuring cup to measure out even amount of the mix and form them into patties with your hands or use a round cookie cutter or large mason jar lid to make perfect patties. Place them on a piece of parchment paper. Heat the grill over medium heat. Grill the patties for 10 to 15 minutes per side and then gently flip. Brush each side with a bit of olive oil before and after flipping. Remove from grill and top the burgers with your favorite burger fixings and enjoy!

No BBQ :Preheat oven to 375oF (191oC) and bake the patties for 15-20 mins/each side.

Toppings: Sprouts, avocado, tomato, goat cheese, feta cheese, mustard or greens.

Rashmi ZImburg