There are some days when only a burger will do! Luckily you can ditch the guilt and ask for seconds with these super-healthy, unbeatably delicious Mushroom Lentil Burgers https://bit.ly/2KoPzCB! Not even the kids will mind that the meat is missing… #vegetarian #burgers #healthyjunkfood #timetoeat #eatmoremushrooms #plantprotein
Mushroom Lentil Burgers
1tbsp canola or olive oil, divided
¾ cup chopped onion
2 garlic cloves, chopped
5 regular or wholewheat hamburger buns, toasted and divided
400g white button mushrooms, sliced
400g cooked lentils, drained
4tsp mustard, divided
2tsp chopped fresh thyme
½tsp freshly ground black pepper
2 large eggs, lightly beaten
30g feta cheese, crumbled
¼ cup rocket
1 Preheat the grill.
2 Heat a large non-stick frying pan over medium-high heat. Add 1tsp oil to the pan; swirl to coat. Add onion and garlic; sauté for 3 minutes or until onion is tender. Remove from heat.
3 Place 1 bun in a food processor; process until coarse crumbs form. Remove breadcrumbs from food processor; set aside.
4 Combine mushrooms, lentils, 2tsp mustard, thyme, pepper and salt in a food processor; pulse to combine.
5 Combine onion mixture, breadcrumbs, mushroom mixture, and eggs in a large bowl, stirring well. Divide mixture into 4 equal portions, gently shaping each into a 1½cm-thick patty. Heat a large non-stick frying pan over medium-high heat. Add the remaining 2tsp oil to pan; swirl to coat. Add patties; cook for 4 minutes on each side or until browned. Remove patties from pan; arrange in a single layer on a baking sheet. Sprinkle patties evenly with cheese. Place under grill for 2 minutes or until cheese has softened.
6 Combine mayonnaise and remaining 2tsp mustard in a small bowl. Spread the top half of each of the buns with mayonnaise mixture. Top each bottom half of bun with 1 patty. Divide rocket evenly among burgers; top with top half of bun, mayonnaise-coated side down.