These weren’t our favorite recipe of the weekend but I think it has potential. The base of this burger is lentils and mushrooms. I was thinking that it was the perfect way to use up some of our teriyaki pickled mushrooms. While the flavor wasn’t terrible, that tang of vinegar was a little off-putting. With ketchup and bread, the flavor was fine.
However, I recommend skipping the pickled mushrooms and using some fresh ones instead.
As for the lentils, we pre-cooked ours in our Medea Electric Pressure Cooker. I knew the bean setting was too much so I went with the rice and hoped for the best. What I got was perfectly cooked lentils. I don’t recommend cooking more than 1 cup dried lentils. We couldn’t remember how much lentils expanded so we used 2 cups and ended up with a lot of lentils (no problem since we turned the extra into lentil chili).
Mushroom Lentil Vegan Burgers
1/2 pound mushrooms
1 1/2 cups cooked lentils
1/2 cup flour
1 teaspoon salt
1 teaspoon black pepper
Slice and saute your mushrooms until they are soft. Place them and the remaining ingredients into a food processor or blender. Blend until everything is pasty.
Scoop by the tablespoon onto a hot and oiled skillet. Let cook a minute and flip (the side down should form a bit of a crust). Smoosh down on the crust until the dough forms a patty. Cook until a thicker crust forms and the dough is mostly firm. Flip and finish cooking.
The patties should come out dry and firm but should still be a bit tender. Serve as desired.