Wild mushroom, lentil & olive burger
Ingredients
- 200 grams of beluga lentils
- a knob of ghee or coconut oil
- 1 red onion, sliced
- 5 garlic cloves, minced
- 175 grams of wild mushrooms (shiitake, oyster..), sliced
- 3 tablespoons fresh rosemary, chopped
- 1 tablespoons fresh thyme, chopped
- 2 tablespoons tamari
- 80 grams of sunflower seeds
- 15 kalamata olives, roughly chopped
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- freshly cracked black pepper
- a couple of pinches seasalt
Story
Allergens
For 6-8 burgers:
Wash and drain the beluga lentils. In a medium saucepan, cover with 500 ml water, bring to a boil, cover, reduce to simmer and cook until tender (about 20-25 minutes). Remove lid off to cool and set aside. Drain if there is any water left.
In a frying pan heat a knob of ghee or unscented coconut oil. Add the sliced red onion and a pinch of salt. Cook until softened, about five minutes, then add the minced garlic cloves, the fresh chopped rosemary and fresh chopped thyme. Cook for a few minutes, then add the sliced wild mushrooms. Allow the mushrooms to cook without stirring for a few minutes so that they brown on one side. After five minutes, stir mushrooms and add the tamari (gluten free soy sauce), stir to coat. When mushrooms are cooked, remove from heat and set aside.
In a food processor grind the sunflower seeds until they resemble breadcrumbs. Add cooked lentils, mushroom mixture, Dijon mustard, olive oil, and plenty of cracked black pepper. Pulse to blend. You may need to help this process by stirring once in a while. Avoid adding too much liquid – the mixture should be really thick. Season to taste.
Pit and roughly chop the Kalamata olives. Add to the food processor and stir to combine (you want them to remain in fairly large chunks). Form 6-8 balls with the mixture, slightly smaller than a baseball. Press to flatten into patties, but keep them thick. Press around the outside edge to prevent them from cracking.
You can warm the burgers two ways. Remember that they are already fully cooked, so all you need to do is heat them up.
Frying pan: heat a knob of ghee or coconut oil and cook the burger on one side until golden, 4-6 minutes, then flip and cook on opposite side. Serve.
Oven: Cook burgers in a 375°F/ 190°C oven for 15-20 minutes, flipping halfway through bake time.
We served the burgers on a sourdough bun, garnished with sprouts, avocado, lettuce, tomato, spring onions & a yoghurt/mayonaise sauce!
