Portobello Lentil Burger
Combine nutritious French lentils and meaty Portobello mushrooms to make a toothsome vegetarian burger.
Prep time: 20 minutes
Total time: 1 hour
Yield: Feeds 4 to 6
- 2/3 cups French lentils, uncooked
- 1 organic carrot, chopped
- 2 cups vegetable broth
- 2 tbs. fresh parsley, chopped
- 2 tbs. olive oil + 1 teaspoon
- 1 large Portobello mushroom, rinsed and stemmed, gills removed
- 1/2 cup yellow onion, peeled and chopped
- 3 garlic cloves, minced
- 1 tbs. Italian seasoning
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 2 tbs. sunflower seeds
- 2/3 cup bread crumbs
- Hamburger buns
Bring lentils to a low boil in large saucepan with broth. Add the chopped carrot. Cover and reduce heat, simmer for 15 about minutes until tender. Remove from heat. Cool till just warm. Drain water. Pulse lentils in a food processor, until a coarse paste forms, about 1 minute.
Heat olive oil in large skillet over medium high heat. Add onions and garlic, sauté until onions are translucent, about 6 minutes. Add mushrooms, sauté until browned, about six minutes. Add Italian seasoning and stir until aromatic, about 1 minute.
Combine lentils and vegetables in a large mixing bowl. Fold ingredients and season to taste with pepper, salt and paprika. Add sunflower seeds and fold. Stir in breadcrumbs until slightly loose in texture. Form 4 patties about 3/4 inch thick.
Wipe skillet to remove any vegetables that remain. Add 1 teaspoon of oil over medium high heat, about 1 minute. Place patties in skillet sear 3 minutes on each side. Reduce heat, cover and cook for 5 minutes. Plate and serve on buns with condiments. We recommend caramelized onions, mayo, mustard, leafy greens and tomatoes.