Savory Lentil-Mushroom Burgers

Savory Lentil-Mushroom Burgers
Savory Lentil-Mushroom Burgers
These burgers come together quickly if you have cooked lentils on-hand. I cooked 1 1/2 cups of lentils with a little dried thyme and black pepper in 3 cups water for about 30 minutes and had enough lentils for this recipe and about a cup leftover.
  • Preparing Time: 15 minutes
  • Total Time: 30 minutes
  • Served Person: 6
white meat free gluten free red meat free shellfish free dairy free vegan vegetarian pescatarian
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 tablespoon tomato paste
  • 1 medium onion
  • 3 cloves garlic
  • 2 teaspoons chia seeds
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 3 tablespoons warm water
  • 6 ounces mushrooms ( washed)
  • 2 cups cooked lentils ((green or brown) well drained)
  • 1/3 cup old fashioned oats ((certified gluten-free, if ne
  • 2 tablespoons potato starch or cornstarch ((see note below))
  • 1 tablespoon soy sauce or wheat-free tamari ((omit for soy-fre
  • 1/2 teaspoon salt ((optional or to taste))
  • generous grating black pepper
  • Carbohydrate 2.22839233082613 g
  • Cholesterol 0 mg
  • Fat 0.543957706916816 g
  • Fiber 0.887078340547674 g
  • Protein 0.567444790845239 g
  • Saturated Fat 0.0612999081837067 g
  • Serving Size 1 1 Serving (43g)
  • Sodium 3.79337916327517 mg
  • Sugar 1.34131399027846 g
  • Trans Fat 0.0457885915649638 g
  • Calories 15 calories

Mix the chia seeds and warm water in a small bowl and set aside. Chop the onion finely. Place the mushrooms into the food processor and pulse until they are finely minced. Mince the garlic.Heat a non-stick skillet over medium-high heat. Add the onions and cook until they begin to brown, adding a splash of water if they begin to stick. Stir in the mushrooms and garlic and another splash of water. Cover and cook until the mushrooms soften (about 2-3 minutes), stirring often.When the mushrooms have softened, transfer them to the food processor and add the lentils. Pulse until the lentils are just combined with the mushrooms. Add the chia seed mixture and all remaining ingredients and pulse to combine well. It’s okay if a few lentils remain whole, but the mixture should be more sticky than crumbly. If it seems too wet, add a little more oats.Scrape the mixture into a bowl and set aside for about 15 minutes. Preheat the oven to 375F and line a baking sheet with a silicone mat or with parchment paper.Shape the burger mixture into 6 patties, each about 3 inches wide and 3/4 inch thick. Place them on the prepared pan and bake for about 30 minutes. Since ovens can vary, check them after 25 minutes to make sure they are firm in the middle but not burning and give extra time if necessary.Use a spatula to remove the burgers from the baking sheet. Serve at once or refrigerate for later use.