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Mushroom Lentil Burger & Fries

by Rachel Gaewski • featured in How To Eat Vegan On A Budget

Inspired by myrecipes.com

Ingredients

for 5 servings

Mushroom Lentil Burgers

  • 1 tablespoon
    flax meal
  • 3 tablespoons
    water
  • 3 tablespoons
    olive oil, divided
  • 8 oz
    mushrooms, finely chopped (225 g)
  • 1 tablespoon
    soy sauce
  • ½ teaspoon
    smoked paprika
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • ½ teaspoon
    salt
  • ½ teaspoon
    pepper
  • 1 ½ cups
    lentils, cooked (300 g)
  • 1 cup
    oats (100 g)

Fries

  • 4 russet potatoes, cut in wedges
  • olive oil, to taste
  • 1 ½ teaspoons
    garlic powder
  • 1 ½ teaspoons
    paprika
  • salt, to taste
  • pepper, to taste

Assembly

  • 5 burger buns
  • dijon mustard
  • sliced tomato
  • fresh arugula
  • ketchup, for serving

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Preparation

  1. Preheat the oven to 400°F (200°C).
  2. To make the flax egg, combine the flax meal and water in a small bowl and stir. Set aside.
  3. In a large saucepan, heat 1 tablespoon of olive oil over medium heat.
  4. Once the oil begins to shimmer, add the mushrooms and cook until most of the juices have evaporated, 7-8 minutes.
  5. Add the soy sauce and paprika and cook for 2-3 more minutes. Set aside in a large bowl.
  6. 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.
  7. Transfer the onion to a food processor, then add the lentils, oats, and flax egg. Pulse until chunky, about 10-15 pulses.
  8. 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.
  9. 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.
  10. Spread the fries on a baking sheet and bake for 15 minutes.
  11. 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.
  12. To assemble the burgers, top each bun with a patty, then layer on dijon mustard, tomato slices, and arugula.
  13. Serve the fries with ketchup.
  14. Enjoy!
 

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