Mushroom Lentil Burgers
Mushroom lentil burgers are a great way to use up leftovers. A few mushrooms, some lentils, a bit of onion and a few more ingredients and a star recipe is born! I have made a few other burgers (see this veggie burger and this healthy turkey burger), but these are by far my favorite vegetarian ones. I love the nuttiness the walnuts provide and the creaminess the mushrooms plus smashed lentils provides. You can change up the flavors to make a greek version (think feta and spinach) or even a Middle Eastern version (a few chickpeas and some parsley). However you flavor these burgers, make sure you flavor them well. The next time I make these I will add even more spices to give them a kick.
Mushroom Lentil Burgers
Makes 15 burgers (Serves 4-6)
2 tbs olive oil
8 oz button mushrooms
1 cup diced onion
1 cup USA green lentils, rinsed
2.5 cups water
3 eggs, lightly beaten
1/4 cup bread crumbs
1/4-3/4 cup whole wheat flour
1/4 cup walnuts
2 tbs chopped sundried tomatoes
kosher salt to taste
paprika, hot red pepper, cumin
Clean and chop mushrooms to a small size. Heat olive oil in a large pot over medium heat. Add the onion and cook over medium heat for 10 minutes. Add the mushrooms and cook for another 10 minutes until the mushrooms have reduced and the onion is translucent. Add the lentils and water, bring to a boil and immediately reduce to a simmer for 30 minutes. Remove from heat and let cool for 5 minutes.
Pour the mixture into a large mixing bowl. Add a dash of kosher salt, paprika, hot red pepper and cumin. Add the egg and bread crumbs, and combine using a potato masher. Mash the lentils until about half are completely mashed and half are still intact. Slowly add the flour until the lentil mixture is not too wet. Add the walnuts and sundried tomatoes and stir to combine.
Using your hands, form a small portion of the mixture into a patty. Repeat until you have used all of the mixture. Heat a skillet to medium high and spray some oil on it. Working in batches, add a few burgers and flip after 4 minutes. When other side has crisped up remove and repeat. Serve like a burger with slices of avocado, tomato, and/or hummus. Enjoy!
*I am sharing both new and old favorite dry lentil and pea recipes over the next two weeks as part of my participation in the USA Dry Pea and Lentil Recipe Rivalry. Visit the recipe rivalry website to see the other bloggers involved!
Recipe #1: Rustic Lentil Salad