Lentil & Mushroom Burger with Mushroom Bun
Who doesn't love a tasty burger. Try these lentil and mushroom burgers on a mushroom bun.
For the Patties
- 400 g white button mushrooms
- 800 g tin brown lentils rinsed and drained
- ½ cloves red onion diced
- 2 cloves garlic grated
- 1 tbsp smoked paprika
- salt and pepper to taste
- ¼ cup flour
- ¼ cup breadcrumbs
- olive oil
For the Avocado salsa
- 1 large ripe tomato diced (or use a handful of colourful cherry tomatoes)
- ½ red onion diced
- 2 medium sized avocados
- ¼ cup fresh coriander leaves
- ½ juice of lemon
- freshly ground pink peppercorns to taste
- salt to taste
- 8 large portabello mushrooms
- 2 large carrots peeled & peeled further into ribbons
- 2 cups mixed lettuce
- sesame seeds
- Sweet potato fries & mayo
For the patty
Blitz mushrooms in a food processor until finely diced. Add mushrooms to a hot pan with a drizzle of olive oil. Cook out all of their water. Work in batches if necessary to not overcrowd the pan. Scrape mushrooms into a large bowl. Add the lentils to the dry hot pan and toast them until dry. Add to the bowl of cooked mushrooms.
In the same pan add a fresh drizzle of olive oil and cook the onion until soft.
Add the garlic and paprika and cook for a minute until fragrant. Add to the bowl of mushrooms and lentils.
Add the flour, breadcrumbs and a good pinch of salt and pepper. Mix everything well together.
Mash some of the mixture against the side of the bowl. Keeping some of the lentils whole and some more mashed gives the patty great texture.
Divide the mixture into 4. The patties will be around 180g each.
Fry patties in a little drizzle of olive oil until golden brown on both sides.
For the salsa
Place all ingredients in a medium bowl and lightly mash together. Season well.