Vegan Lentil Mushroom Burgers
- 1 cup dried green lentils (2 and 1/4 cups cooked)
- 2 and 1/4 cups water
- 1 teaspoon dried parsley
- 1/4 teaspoon black pepper
- 3 garlic cloves, crushed
- 2 onions, finely chopped
- 3/4 cup finely chopped walnuts (you can use whole walnuts if you use a food processor)
- 2 cups fine bread crumbs
- 1/2 cup ground flaxseed
- 1 pack of mushrooms, finely chopped (around 300g / 3 cups)
- 1 and 1/2 cups of kale or spinach, de-stemmed and finely chopped
- 2 tablespoons coconut oil or olive oil
- 3 tablespoons balsamic vinegar
- 2 teaspoons dijon mustard
- 2 tablespoons nutritional yeast
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- In a small pan, bring the lentils, water, parsley, 1 garlic clove, and 1/2 of the chopped onion (one onions worth) to a boil. Reduce heat and simmer, partially covered, for 35 to 40 minutes, until the water is absorbed and the lentils are soft.
- While the lentils are cooking, combine the walnuts, bread crumbs, and flax seed in a bowl or food processor. Add the nutritional yeast, salt, pepper, and paprika and mix well or process until well mixed.
- Sauté the remaining onion, remaining garlic, the mushrooms, and greens in the oil for 8 to 10 minutes, then set aside.
- Remove the lentils from the heat and add the vinegar, oil and mustard.
- If you are doing this by hand, mash then lentils with a potato masher or wooden spoon to a thick paste, then, in a large mixing bowl, combine the lentils, sautéed veggies, and bread crumb mixtures, and mix well. If you are using a food processor, just add your lentils, sautéed veggies and breadcrumb mixtures and process until its all nicely combined (you might need to scrape the sides down a couple of times).
- Cool in the refrigerator for 15 to 30 minutes (or until needed). Using your hands, form burger patties to your desired size. Lightly fry in an oiled frying pan, or grill until lightly browned and crisp, approx. 3 to 5 minutes on each side.
- Extra uncooked patties can be frozen.