meatless monday

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.

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