Lentil Mushroom And Pecan Burgers Recipes

EASY VEGAN BURGERS WITH MUSHROOMS & LENTILS

Steps:

• Heat a nonstick pan over medium high heat. When the pan is hot, add the chopped portobello mushroom, marmite, and 1/4 cup of water. Stir everything together well, ensuring that the marmite dissolves.
• Add the paprika, garlic powder, onion powder, and black pepper. Cook for about 5 minutes or until the mushrooms are quite soft and most of the liquid has evaporated.
• Transfer the mushrooms to a mixing bowl. Add 1 cup (140g) of lentils, brown sugar, and nutritional yeast if using. Stir together well.
• Separately, blend the flax seed, 1/4 cup of water, and 1/4 cup of lentils until smooth.
• Add this to the mushroom mixture and combine well. Fold in 1/4 cup of dry bread crumbs. Allow the mixture to sit for a minute so that the flax and breadcrumbs can absorb the moisture. Add more breadcrumbs if the mixture is too wet to hold together. This is a good time to taste the mixture and see if you would like to add more salt or other spices.
• Form about 6 patties about 3/4" thick or to your preference. At this point, you can cook them right away or place them in a container, separated by wax or parchment paper, in the fridge until ready to cook.
• To cook, heat a teaspoon or two of cooking oil on a nonstick pan over medium high heat. When hot, add the patties. Cook for 3 minutes on each side or until as browned as you would like.
• Serve immediately.

LENTIL, MUSHROOM AND PECAN BURGERS

Steps:

• In a large dry skillet, toast the nuts over medium heat until golden and fragrant. Set them aside. Add the oil to the skillet and sauté the mushrooms and onion for about 5 minutes, until starting to turn golden. Add the garlic and cook for another minute. Put the mushrooms and onion in the bowl of a food processor along with the lentils, Worcestershire, salt and pepper and pulse just until the mixture is blended. Transfer it to a bowl and stir in the bread crumbs and pecans. Shape the mixture into patties and fry them in a little oil in the same skillet set over medium heat. Cook until they're golden and crusty on both sides, flipping them as you need to.

PECAN-LENTIL BURGERS

Steps:

• In a food processor, combine the lentils, pecans, oats, bread crumbs, flour, onion, parsley, mustard, salt, and pepper; pulse to combine, leaving some texture; taste and adjust seasonings.
• Shape the mixture into 4-6 burgers.
• In a big skillet, heat oil over medium heat; add the burgers and cook until golden brown, about 5 minutes per side.
• Serve the burgers on the buns with lettuce, tomato slices, onion, and condiments of choice.

MUSHROOM PECAN BURGERS

Steps:

• In a food processor, mince mushrooms and parsley. Remove and set aside.
• In a sauté pan over medium heat, warm 1 tablespoon (15 ml) olive oil and cook onions and garlic for 5 to 6 minutes. Transfer onion mixture to a large-size bowl, and combine with minced mushrooms and parsley, bread crumbs, tahini, hoisin sauce, chopped nuts, tamari, oregano, sage, salt, and pepper.
• Place mixture in refrigerator for at least half an hour. Mixture will be soft, but you should be able to form patties. Add additional bread crumbs or tahini, if needed.
• Create patties using your hands. In a sauté pan, warm remaining 1 tablespoon (15 ml) oil, and fry patties over medium heat for 3 to 5 minutes on each side, until lightly browned and crispy. Be careful to keep patties intact.

MUSHROOM-LENTIL BURGERS

Steps:

• Combine lentils, mushrooms, mustard, garlic powder, Italian seasoning, salt, and pepper in a food processor; pulse to combine.
• Transfer mixture to a large bowl. Add bread crumbs and egg; mix until evenly combined. Shape mixture into 6 equal-sized patties.
• Heat oil in a large skillet over medium-high heat. Place half of the patties in the skillet and cook for 5 minutes. Carefully flip and cook for 5 minutes more. Repeat with remaining patties.