Savory Lentil-Mushroom Burgers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 teaspoons chia seeds3 tablespoons warm water1 medium onion6 ounces mushrooms, washed3 cloves garlic2 cups cooked lentils (green or brown), well drained1/3 cup old fashioned oats (certified gluten-free, if necessary)2 tablespoons potato starch or cornstarch (see note below) 1 tablespoon soy sauce or wheat-free tamari (omit for soy-free)1 tablespoon tomato paste1/2 teaspoon dried oregano1/2 teaspoon dried basil1/2 teaspoon smoked paprika1/2 teaspoon salt (optional or to taste)1/4 teaspoon dried thymeGenerous grating black pepper
1.Mix the chia seeds and warm water in a small bowl and set aside. Chop the onion finely. Place the mushrooms into the food processor and pulse until they are finely minced. Mince the garlic.
2.Heat a non-stick skillet over medium-high heat. Add the onions and cook until they begin to brown, adding a splash of water if they begin to stick. Stir in the mushrooms and garlic and another splash of water. Cover and cook until the mushrooms soften (about 2-3 minutes), stirring often.
3.When the mushrooms have softened, transfer them to the food processor and add the lentils. Pulse until the lentils are just combined with the mushrooms. Add the chia seed mixture and all remaining ingredients and pulse to combine well. It’s okay if a few lentils remain whole, but the mixture should be more sticky than crumbly.
4.Scrape the mixture into a bowl and set aside for about 15 minutes. Preheat the oven to 375F and line a baking sheet with a silicone mat or with parchment paper.
5.Shape the burger mixture into 6 patties, each about 3 inches wide and 3/4 inch thick. Place them on the prepared pan and bake for about 30 minutes. Since ovens can vary, check them after 25 minutes to make sure they are firm in the middle but not burning and give extra time if necessary.
6.Use a spatula to remove the burgers from the baking sheet. Serve at once or refrigerate for later use.
Serving Size: 6 patties
Number of Servings: 6
Recipe submitted by SparkPeople user REARUNS.
2.Heat a non-stick skillet over medium-high heat. Add the onions and cook until they begin to brown, adding a splash of water if they begin to stick. Stir in the mushrooms and garlic and another splash of water. Cover and cook until the mushrooms soften (about 2-3 minutes), stirring often.
3.When the mushrooms have softened, transfer them to the food processor and add the lentils. Pulse until the lentils are just combined with the mushrooms. Add the chia seed mixture and all remaining ingredients and pulse to combine well. It’s okay if a few lentils remain whole, but the mixture should be more sticky than crumbly.
4.Scrape the mixture into a bowl and set aside for about 15 minutes. Preheat the oven to 375F and line a baking sheet with a silicone mat or with parchment paper.
5.Shape the burger mixture into 6 patties, each about 3 inches wide and 3/4 inch thick. Place them on the prepared pan and bake for about 30 minutes. Since ovens can vary, check them after 25 minutes to make sure they are firm in the middle but not burning and give extra time if necessary.
6.Use a spatula to remove the burgers from the baking sheet. Serve at once or refrigerate for later use.
Serving Size: 6 patties
Number of Servings: 6
Recipe submitted by SparkPeople user REARUNS.
Nutritional Info Amount Per Serving
- Calories: 70.0
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 133.7 mg
- Total Carbs: 113.4 g
- Dietary Fiber: 3.2 g
- Protein: 293.7 g
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