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!
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.