JULIE'S LENTIL-NUT MUSHROOM BURGERS
I make batches of this veggie burger, and freeze patties for later. I usually serve it in pita bread. Yum! Adapted (tweaked and additional ingredients) from a recipe in the original Moosewood Cookbook recipe titled "Lentil-Walnut Burgers." Prep time includes chilling.
Provided by Julesong
Categories Lunch/Snacks
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Using a food processor, finely mince the appropriate ingredients listed above.
- In a saucepan, bring the lentils, vinegar, oil, and water to a boil.
- Reduce the temperature, and simmer, partly-covered, 30 minutes or until the lentils are soft and the liquid is absorbed.
- In the meantime (while lentils are cooking), saute remaining ingredients together over medium heat in butter and additional olive oil for 10 to 15 minutes and all are tender.
- When lentils are soft, and liquid is gone, place in large bowl and mash (or use food processor).
- Add the mushroom mixture to the mashed or processed lentils, and mix well.
- Chill for about 1 hour.
- Make 4-inch patties from chilled mixture.
- Note: uncooked burgers may be individually wrapped and frozen. For freezing, make patties, place wax paper between each patty and stack; wrap well and freeze (or wrap individually).
- To cook: Fry burgers in butter until brown, *or* broil about 8 minutes on each side. Try putting sesame seeds in pan to keep burgers from sticking to pan, if it is a problem.
- Serve either as patties, as burgers in a whole-wheat bun, or filling for a pita.
- Good with cheese melted on top, basil sprinkled on each burger is tasty also.
Nutrition Facts : Calories 209.2, Fat 12.8, SaturatedFat 3.6, Cholesterol 11.4, Sodium 339.4, Carbohydrate 16.6, Fiber 7.5, Sugar 2.4, Protein 7.9
LENTIL-WALNUT BURGERS
Try these spicy vegetarian burgers with your favorite buns, layered with sliced tomato and red onion and drizzled with tangy yogurt sauce.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 40m
Number Of Ingredients 22
Steps:
- In a food processor, combine walnuts, breadcrumbs, garlic, cumin, coriander, pepper flakes, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; process until finely ground. Add lentils and 1 tablespoon oil; pulse until coarsely chopped (some lentils should remain whole).
- In a large bowl, whisk egg. Add lentil mixture; mix well. Divide into 4 equal-size parts; roll into balls, and flatten with the palm of your hand into 3/4-inch-thick patties.
- Heat remaining 3 tablespoons oil in a large nonstick skillet. Add burgers; cook over medium-low heat until crisp and browned, turning gently with a thin-edged spatula, 8 to 10 minutes per side. Transfer to a paper-towel-lined plate to drain. Serve with Yogurt-Cilantro Sauce, if desired.
MUSHROOM LENTIL BURGER & FRIES RECIPE BY TASTY
Here's what you need: flax meal, water, olive oil, mushrooms, soy sauce, smoked paprika, small onion, garlic, salt, pepper, lentils, oats, russet potatoes, olive oil, garlic powder, paprika, salt, pepper, burger buns, dijon mustard, sliced tomato, fresh arugula, ketchup
Provided by Rachel Gaewski
Categories Dinner
Yield 5 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 400°F (200°C).
- To make the flax egg, combine the flax meal and water in a small bowl and stir. Set aside.
- In a large saucepan, heat 1 tablespoon of olive oil over medium heat.
- Once the oil begins to shimmer, add the mushrooms and cook until most of the juices have evaporated, 7-8 minutes.
- Add the soy sauce and paprika and cook for 2-3 more minutes. Set aside in a large bowl.
- Heat another tablespoon of olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-5 minutes, until semi-translucent. Add the garlic and cook for 2 minutes. Add the salt and pepper and cook for another 2 minutes.
- Transfer the onion to a food processor, then add the lentils, oats, and flax egg. Pulse until chunky, about 10-15 pulses.
- Transfer the lentil mixture to the bowl with the mushrooms. Mix well, using your hands if needed, then shape into 5 patties. Place on a baking sheet and cover with plastic wrap, then freeze for 20 minutes.
- While the patties are freezing, prepare the fries. In a medium bowl, toss the potatoes, a drizzle of olive oil, the paprika, garlic powder, salt, and pepper until well-coated.
- Spread the fries on a baking sheet and bake for 15 minutes.
- Remove the patties from freezer. In a large saucepan, heat the remaining tablespoon of olive oil over medium heat. Once the oil begins to shimmer, add 2-3 patties, careful not to overcrowd the pan. Cook for 5 minutes, then flip and cook for 5 minutes on other side. Repeat with the remaining patties.
- To assemble the burgers, top each bun with a patty, then layer on dijon mustard, tomato slices, and arugula.
- Serve the fries with ketchup.
- Enjoy!
Nutrition Facts : Calories 811 calories, Carbohydrate 133 grams, Fat 20 grams, Fiber 14 grams, Protein 27 grams, Sugar 11 grams
MUSHROOM-LENTIL BURGERS
Mushrooms and lentils come together for a veggie burger worth making! The mushrooms yield a beefy flavor but I like to kick it up a notch by mixing steak sauce with mayo to slather on the bun for extra "beefy" flavor.
Provided by Soup Loving Nicole
Categories Main Dish Recipes Burger Recipes Veggie
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Combine lentils, mushrooms, mustard, garlic powder, Italian seasoning, salt, and pepper in a food processor; pulse to combine.
- Transfer mixture to a large bowl. Add bread crumbs and egg; mix until evenly combined. Shape mixture into 6 equal-sized patties.
- Heat oil in a large skillet over medium-high heat. Place half of the patties in the skillet and cook for 5 minutes. Carefully flip and cook for 5 minutes more. Repeat with remaining patties.
Nutrition Facts : Calories 172.9 calories, Carbohydrate 24.7 g, Cholesterol 31 mg, Fat 4.4 g, Fiber 6.3 g, Protein 9.9 g, SaturatedFat 0.9 g, Sodium 339.6 mg, Sugar 2.7 g
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