So it’s Monday again and I have another delicious meal to share with you. I made some lentil and mushroom burgers last night and hubby and I found them amazing. The kids are adjusting to a few of our bean, split pea and lentil recipes but I think it’s important for them to eat a little bit of everything and not just eat “kid foods”. This burger was full of flavour and I was worried it was going to be spicy but it wasn’t at all. Sadly I forgot to take some pictures and will try next time but trust me this recipe is amazing.
Lentil Mushroom burgers (make 6 really big burgers or 10 smaller ones)
what you need
1/2 cup (125 mL) chopped walnuts
1 19 oz can (540 mL can) lentils, drained and rinsed
1 tbsp (15 mL) vegetable oil
3 cups (750 mL) finely chopped mushrooms
1 onion, chopped
2 cloves garlic, minced
1 tbsp (15 mL) chili powder
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1/2 tsp (2 mL) ground cumin
1/2 tsp (2 mL) dried oregano
1/4 cup (60 mL) dry breadcrumbs
1/4 cup (60 mL) salsa
How to Make it
In large skillet, toast walnuts over medium heat, stirring often, until fragrant, about 5 minutes. Transfer to food processor. Add lentils; pulse just until smooth. Set aside.
In same skillet, heat oil over medium heat; fry mushrooms, onion, garlic, chili powder, salt, pepper, cumin and oregano until liquid is evaporated, about 10 minutes. Scrape into food processor. Add bread crumbs and salsa; pulse to combine. Form into patties. Refrigerate for 4 hours of they will be a sticky mess and stick to your pan.
Place on greased grill over medium-high heat; close lid and grill, turning once, until browned and crisp, about 10 minutes.
Serve on a bun or with salad or with stir fried vegetables.
