Lentil Mushroom Veggie Burger
Ingredients
- 1 flax egg (1 tablespoon ground flax + 2.5 tablespoons water)
- 1/2 onion, finely chopped
- 3 cloves garlic, minced
- 3 cups mushrooms, finely chopped
- 1 tablespoon balsamic vinegar
- 1 tablespoon soy sauce or liquid aminos
- 1 teaspoon smoked paprika
- salt and pepper to taste (approximately 1 teaspoon each)
- 1 teaspoon cumin
- 1/4 cup cilantro, finely chopped
- 1 tablespoon olive oil
- 2 cups cooked brown or green lentils
- 1/2 cup oat flour
- 1/2 cup oats
Preparation
Preheat oven to 400 degrees.
Make the flax egg by mixing flax and water, and let it sit refrigerated for 10-30 minutes.
Heat oil in a skillet over medium heat.
Add onions and garlic and sauté for 5 minutes, then add mushrooms, soy sauce, and balsamic vinegar and sauté for 5 more minutes.
Slightly mash the cooked lentils and combine with mushrooms, onions, flour, oats, flax egg, spices, cilantro, salt, pepper, and olive oil.
Form 4-5 evenly sized burgers out of about 1/2 cup or one small handful of mixture on a lined sheet pan.
Bake burgers for 30-35 minutes on a lined or greased sheet pan.
Serve with a toasted bun and toppings of choice.
Tips
The dough is pretty sticky, so work with wet hands when forming the burgers.
