{ Mushroom, Kale & Black Lentil Burger }

 

I previously posted this recipe, but I wanted to share it with you again with a few small tweaks! This is my all time favorite veggie burger recipe. It’s easy, low-sodium, gluten-free, and also nut-free (for anyone  who has a recently discovered nut allergy…or is that just me?).

{ ingredients }

  • 2 1/4 cups of vegetable broth
  • 1 cup dried black lentils
  • 1 tsp. fresh parsley
  • 4 garlic cloves
  • 1 1/2 white onion
  • 1 cup gluten free plain breadcrumbs
  • 3/4 cup ground flaxseed
  • 1/4 cup chia seeds
  • EVOO
  • 1 1/2 cups portobello mushrooms
  • 1 1/2 cups shiitake mushrooms
  •  5 kale leaves
  • 4 tbs. Dijon mustard
  • 5 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 bread crumbs, chia seeds and ground flaxseeds in a small bowl and set aside.
  3. Combine one white onion and 2 cloves of garlic in the food processor and pulse until finely chopped. Add in mushrooms and kale (leaves removed from the stems) and pulse until combined.
  4. In a separate pan, sauté mushroom mixture, drizzle with EVOO and stir for about 10 minutes. Set aside to cool slightly.
  5. Remove lentils from heat, add mustard and  balsamic vinegar, and mash ingredients together. Add more mustard and vinegar to taste.
  6. In a large bowl, combine lentils, sautéed vegetables, and bread-crumb mixture. Let cool.
  7. 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.
  8. Enjoy! Yum!

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

Shown topped with avocado, cheddar cheese and American Spoon Apple Onion Jam, served with sweet potato chips and melon salad.

(Adapted from this recipe.)

{ Keep Cooking in Love & Light }

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