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Mushroom Lentil Burgers Recipe
Mushroom Lentil Burgers Recipe
- Recipe Submitted by Parfait on 11/19/2014
Category: Healthy Recipes, Lunch/Snacks, Lentils, Mashrooms
Ingredients List
- Olive oil
- 1 medium onion, finely chopped
- 2 cloves of garlic, finely chopped
- 2 ½ cups mushrooms, cut into small pieces, about ½ inch (I used Swiss brown mushrooms, but Portobello would work well too.)
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- 1 can (or 1 ½ cups) cooked lentils, drained and rinsed
- 2 tablespoons tahini
- ½ cup steel-cut oats
- ¼ cup sunflower seeds
- 1 egg
- 1 tablespoon fresh parsley, chopped (optional)
- Salt and pepper, to taste
Directions
1. In a large pan heat a tablespoon or so of olive oil over a medium-high heat. Add chopped onion and cook, stirring occasionally until translucent. About 6-8 minutes. Set aside in a large bowl.
2. Pour another glug of olive oil to the same large pan, over a medium-high heat. Add the garlic and cook for 30 seconds, then add the mushrooms, smoked paprika, chili powder and season with salt and pepper.
3. Cook the mushrooms for 5-7 minutes, stirring occasionally, until cooked through and soft. (If the pan gets a little too dry, add a tablespoon of water to keep the mushrooms from sticking. You can do this a couple of times if you need to, just don”™t add too much.)
4. While the mushrooms are cooking, place the lentils and tahini in the bowl with the onions, mix together with a fork, slightly mashing the lentils until they form a rough paste.
5. Once the mushrooms are done, add them to the bowl with the lentils, along with the oats, sunflower seeds, egg and the parsley and stir to combine it all together. Season with salt and pepper.
6. Put your mixture in the fridge for 30 minutes to 1 hour. This helps the oats absorb any extra liquid and will keep the burgers together.
7. To make patties, take a heaping spoonful or two of the mixture in the palm of your hand, then shape into a disc. I made mine about 3 inches wide and 1 inch thick.
8. Heat large pan or flat griddle over a medium-high heat and spray with cooking spray (or lightly coat with olive oil.)
9. Place the patties in the pan, giving them enough room so that you can easily flip them.
10. Cook for 5 minutes on each side until nicely browned and serve with any and all awesome burger topping
2. Pour another glug of olive oil to the same large pan, over a medium-high heat. Add the garlic and cook for 30 seconds, then add the mushrooms, smoked paprika, chili powder and season with salt and pepper.
3. Cook the mushrooms for 5-7 minutes, stirring occasionally, until cooked through and soft. (If the pan gets a little too dry, add a tablespoon of water to keep the mushrooms from sticking. You can do this a couple of times if you need to, just don”™t add too much.)
4. While the mushrooms are cooking, place the lentils and tahini in the bowl with the onions, mix together with a fork, slightly mashing the lentils until they form a rough paste.
5. Once the mushrooms are done, add them to the bowl with the lentils, along with the oats, sunflower seeds, egg and the parsley and stir to combine it all together. Season with salt and pepper.
6. Put your mixture in the fridge for 30 minutes to 1 hour. This helps the oats absorb any extra liquid and will keep the burgers together.
7. To make patties, take a heaping spoonful or two of the mixture in the palm of your hand, then shape into a disc. I made mine about 3 inches wide and 1 inch thick.
8. Heat large pan or flat griddle over a medium-high heat and spray with cooking spray (or lightly coat with olive oil.)
9. Place the patties in the pan, giving them enough room so that you can easily flip them.
10. Cook for 5 minutes on each side until nicely browned and serve with any and all awesome burger topping
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