Lentil Mushroom Burgers

This unusual spin on a lentil burger adds plenty of mushroom umami flavor, and the chia seeds bring this burger right up to the minute.

Ingredients


Lentil Mushroom Burgers

Lentil Burgers:

  • 1 cup dried French lentils
  • 2 cups plus 4 tablespoons Roasted Vegetable Stock or best quality store-bought low-sodium vegetable stock
  • 2 tablespoons extra-virgin olive oil
  • 2 cups minced mushrooms, any variety
  • ½ cup minced shallot
  • ¼ cup minced celery
  • ¼ cup minced carrots
  • 6 garlic cloves, peeled and minced, any green centers discarded
  • 2 tablespoons tomato paste
  • 1 tablespoon chopped fresh Italian flat-leaf parsley
  • 1 teaspoon salt
  • ¾ teaspoon ground black pepper
  • 1 tablespoon ground dried mushrooms
  • 1 tablespoon ground chia seeds
  • ½ tablespoon ground flaxseeds
  • 3 teaspoons canola oil

Vegan Dijonaise:

  • ¼ cup vegan mayonnaise, Vegenaise preferred
  • 1 tablespoon grainy mustard
  • ¼ teaspoon freshly ground black pepper

Garnishes:

  • 6 sandwich thins, or flatbread buns
  • 1 cup micro-greens, or mixed sprouts
  • 3 fresh, ripe tomatoes (468 grams), cut into ½-inch slices

Instructions

To make the burgers:

  1. Combine the lentils and 2 cups vegetable stock in a medium saucepan over high heat. Bring to a boil and then reduce the heat to a simmer. Cook for 20 to 30 minutes, until tender. Drain any excess liquid and set aside to cool.
  2. Divide the lentils in half. Process half of the lentils in a food processor or mash with a fork. Transfer to a bowl and add the reserved whole lentils.
  3. Heat the oil until shimmering in a large saute pan. Add the mushrooms, shallots, celery and carrots. Saute for 6 to 7 minutes, until very soft. Stir in the garlic and tomato paste. Set aside to cool.
  4. Add the cooled vegetables to the lentils and mix to combine. Stir in the parsley, salt, and freshly ground pepper. Set aside.
  5. In a small spice grinder, grind the dried mushrooms, chia and flaxseeds. Add the remaining 4 tablespoons vegetable stock and blend. Add to the lentils and mix well.
    Line a baking sheet with parchment paper and lightly oil it with 1 teaspoon of the canola oil. Form the lentil mixture into 6 equal patties, about ½ inch thick, and place on the parchment.
  6. Refrigerate for 1 hour to firm up.
  7. Heat the remaining 2 teaspoons canola oil in a large, heavy-bottomed sauté pan until the oil shimmers. Remove the patties from the refrigerator. Place the patties into the pan without overcrowding. Cook for 2 to 3 minutes per side, turning once, until the outsides are golden brown and crunchy.

To make the Vegan Dijonaise:

  1. Whisk the vegan mayonnaise, mustard, and pepper in a small bowl. (This can be refrigerated in an airtight container for up to 2 weeks.)
    To serve:
  2. To serve: Place a patty on top of a toasted sandwich thin or bun. Top with the greens, a tomato slice and 1 tablespoon Vegan Dijonaise.

Kitchen Tips

  • One cup of dry lentils will yield 3 cups total of lentils.

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