Lentil & Mushroom Burger with Mushroom Bun
Who doesn't love a tasty burger. Try these lentil and mushroom burgers on a mushroom bun.
Ingredients
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
For serving
- 8 large portabello mushrooms
- 2 large carrots peeled & peeled further into ribbons
- 2 cups mixed lettuce
- sesame seeds
- Sweet potato fries & mayo
Instructions
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.
To serve
- Place the 8 portabellos on a wire rack on top of a baking tray.Sprinkle with a little seasoning and roast for ± 7 minutes at 200˚C until tender.
- Brush with a little BBQ sauce or any brown sauce to give them a glazed and shiny look.
- Slice a little off 4 of the portobello “bottom buns” so they sit flat. Top with a generous pile of greens and carrot ribbons.
- Place a lentil and mushroom patty on each one. Top with a generous amount of the avocado salsa and finish with the top portobello bun.
- Sprinkle with sesame seeds for a burger effect and serve alongside some crunchy sweet potato fries.