{ Lentil, Mushroom & Kale Burger }

I have shared this recipe with many friends and followers! This is my favorite veggie burger of all time!

{ ingredients }

  • 2 1/4 cups of vegetable broth
  • 1 cup dried lentils (green, brown or red)
  • 1 tsp. fresh parsley
  • 4 garlic cloves, minced
  • 1 1/2 white onion, diced
  • 3/4 chopped nuts (walnuts, pecans, cashews or some combination of)
  • 2 cups plain breadcrumbs
  • 1/2 cup ground flaxseed (I have even used whole)
  • EVOO
  • 3 cups mushrooms, finely chopped
  •  1 1/2 cup kale, finely chopped
  • 3 tbs. Dijon mustard
  • 4 tbs. balsamic vinegar

 { directions }

  1. In a medium-size pot, bring water to a boil, then add  lentils, parsley, 2 minced garlic cloves, and 1/2  diced onion. Simmer for 35 to 40 minutes.
  2. Combine chopped nuts, bread crumbs, and ground flaxseeds in a small bowl and set aside.
  3. In a separate pan greased with EVOO, sauté 1 diced onion, 2 minced garlic cloves, mushrooms and kale for eight to 10 minutes. Set aside to cool slightly.
  4. Remove lentils from heat, add mustard and  balsamic vinegar, and mash ingredients together. Add more mustard and vinegar to taste.
  5. In a large bowl, combine lentils, sautéed vegetables, and bread-crumb mixture. Let cool.
  6. Using your hands, form patties and fry or grill until lightly browned and crispy on both sides. Serve on a toasted bun or on their own.
  7. Enjoy! Yum!

Makes about 12 servings. I sometimes save or freeze half of the mixture for later use.

Shown topped with feta cheese and fresh avocado and cilantro, served with beet chips.

(Adapted from this recipe.)

{ Keep Cooking in Love & Light }


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