Homemade Mushroom Lentil Burgers
Ingredients
- 1 tablespoon flax meal
- 3 tablespoons water
- 3 tablespoons olive oil, divided
- 8 oz mushrooms (225 g), finely chopped
- 1 tablespoon soy sauce
- 1/2 teaspoon smoked paprika
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups lentils (300 g), cooked
- 1 cup oats (100 g)
Fries
- 4 russet potatoes, cut in wedges
- olive oil, to taste
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons paprika
- salt, to taste
- pepper, to taste
Assembly
- 5 burger buns
- dijon mustard
- sliced tomato
- fresh arugula
- ketchup, for serving
Preparation
Preheat the oven to 400°F (200°C).
To make the flax egg, combine the flax meal and water in a small bowl and stir. Set aside.
In a large saucepan, heat 1 tablespoon of olive oil over medium heat.
Once the oil begins to shimmer, add the mushrooms and cook until most of the juices have evaporated, 7-8 minutes.
Add the soy sauce and paprika and cook for 2-3 more minutes. Set aside in a large bowl.
Heat another tablespoon of olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-5 minutes, until semi-translucent. Add the garlic and cook for 2 minutes. Add the salt and pepper and cook for another 2 minutes.
Transfer the onion to a food processor, then add lentils, oats, and flax egg. Pulse until chunky, about 10-15 pulses.
Transfer the lentil mixture to the bowl with the mushrooms. Mix well, using your hands if needed, then shape into 5 patties. Place on a baking sheet and cover with plastic wrap, then freeze for 20 minutes.
While patties are freezing, prepare the fries. In a bowl, toss the potatoes, olive oil, paprika, garlic powder, salt, and pepper until well-coated.
Spread the fries on a baking sheet and bake for 15 minutes.
Remove patties from freezer. In a large saucepan, heat the remaining tablespoon of olive oil over medium heat. Once the oil begins to shimmer, add 2-3 patties, careful not to overcrowd the pan. Cook for 5 minutes, then flip and cook for 5 minutes on other side.
Assemble the burgers, add dijon mustard, tomato slices, and arugula.
