Mushroom Lentil Vegan Burgers


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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.