Creators
Samara Pardi
Description
These Mushroom-Lentil Burgers are a delicious plant-based alternative packed with wholesome ingredients like lentils, mushrooms, and kale, offering a hearty and nutritious meal perfect for any occasion.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Cooked Green Lentils | 1 3/5 cup | |
Purple Kale | 3 1/5 cup | finely chopped |
Cremini Mushrooms | 2 2/5 cup | finely chopped |
Yellow Onion | 4/5 | large, finely chopped |
Lettuce | 6 2/5 leaves | whole leaves, romaine, red or butter lettuce |
Avocado | 4/5 | optional, sliced |
Tomato | 4/5 | optional, sliced |
Red Onion | 2/5 | small, thinly sliced |
Egg | 1 3/5 | |
Ground Flax Seeds | 1 3/5 cup | |
Nutritional Yeast | 2/5 cup | |
Cumin | 4/5 tbsp | |
Dijon Mustard | 1 3/5 tbsp | |
Olive Oil | 1 3/5 tbsp | |
Salt | 2/5 tsp | or to taste |
Pepper | several grinds |
PREPARATION
- Heat 1/2 of the olive oil in a cast iron or a wide, heavy-bottomed saucepan and add onions. Soften for 2 minutes, then add mushrooms and cook for another 8 minutes.
- Add kale and stir frequently while it wilts, for about 10 more minutes. Set aside to cool.
- Combine lentils, eggs, flax, nutritional yeast, dijon mustard, cumin and salt & pepper. Add mushroom and kale mixture and stir well.
- Scoop about 3/4 cup of the mixture at a time and shape into burger patties. Set aside on a plate.
- Heat remaining olive oil in a skillet and lay burgers in hot oil. Let cook on medium for about 6 minutes, then flip and cook for another 6 minutes, until burgers are lightly browned on the outside.
- Serve on lettuce leaves, with avocado, tomato, onion and your choice of condiments. (See recipe for Olive Oil Mayonnaise here)
SUGGESTIONS
- As an alternative, you can serve these patties on top of a salad.