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.
- 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
- ¼ cup vegan mayonnaise, Vegenaise preferred
- 1 tablespoon grainy mustard
- ¼ teaspoon freshly ground black pepper
- 6 sandwich thins, or flatbread buns
- 1 cup micro-greens, or mixed sprouts
- 3 fresh, ripe tomatoes (468 grams), cut into ½-inch slices
To make the burgers:
- 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.
- 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.
- 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.
- Add the cooled vegetables to the lentils and mix to combine. Stir in the parsley, salt, and freshly ground pepper. Set aside.
- 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.
- Refrigerate for 1 hour to firm up.
- 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:
- 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: Place a patty on top of a toasted sandwich thin or bun. Top with the greens, a tomato slice and 1 tablespoon Vegan Dijonaise.
- One cup of dry lentils will yield 3 cups total of lentils.