- In a medium-size pot, bring 2 1/4 cups of water to a boil, then add 1 cup dried green lentils, 1 teaspoon dried parsley, 1 minced garlic clove, and 1/4 c up chopped onions. Simmer for 35 to 40 minutes.
- Combine 3/4 cup chopped walnuts, 2 cups bread crumbs, and 1/2 cup ground flax seeds in a small bowl and set aside.
- In a separate pan greased with olive oil, saute 1 cup chopped onion, 2 minced garlic cloves, 3 cups finely chopped mushrooms, and 1 1/2 cups finely chopped kale or other winter greens for 8 to 10 minutes. Set aside to cool slightly.
- Remove lentils from heat, add 2 tablespoons Dijon mustard and 3 tablespoons balsamic vinegar, and mash ingredients together.
- In a large bowl, combine lentils, sauteed vegetables, and bread-crumb mixture. Cool in a refrigerator.
- Using your hands, form patties and fry or grill until lightly browned and crispy on both sides, about 3 to 5 minutes each side. Serve on a toasted bun or on their own.
Saturday 8 September 2012
Lentil Mushroom Burgers
Taken from Eat and Run: My Unlikely Journey to Ultramarathon Greatness
Labels:
recipes,
vegan,
vegetarian
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Slightly less mustard and balsamic might be better next time :)
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