Mushroom Lentil Burgers

These are labor intensive BUT the recipe yields 10-12 burgers.  Perfect to make ahead of time and have either int he fridge throughout the week or to pop in the freezer as an alternative to frozen veggie burgers! 

 
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What You'll Need:

1 c uncooked lentils OR 2 c cooked lentils (you can find pre-cooked lentils at Trader Joes and Whole Foods!)

2 Tbsp olive oil

2 onions, minced

4 clove garlic, minced 

1 pound mushrooms, any variety, sliced

2 c plain rolled oats 

2 Tbsp dijon mustard 

1 Tbsp thyme (fresh) or 1/2 Tbsp dried

1 tsp black pepper

1/2 tsp sea salt

2 pastured eggs 


If cooking lentils, cover with water, just like you would pasta.  Bring to a boil and then simmer until tender (about 15 minutes). Drain and rinse with cool water.

Meanwhile, heat oil in a large skillet.  Add onion, garlic and mushroom.  Cook until tender and aromatic.  Turn off heat and cool.

In a large food processor or blender, pulse oats until finely grated.

Add lentils, and cooked veggies to food processor.  Pulse to desired consistency.

Transfer food processor goodness to a large bowl.  Add remaining ingredients and mix well. 

Heat large skillet or griddle.  Scoop burger batter in 1/3 c portions into skillet, cooking 3-4 minutes on each side, or until brown.  

Feed a crowd right away, pop in the fridge to enjoy throughout the week, or into a freezer bag to have on hand later!


Makes 10-12 deletable burgers.