MUSHROOM LENTIL BURGER & FRIES RECIPE BY TASTY
Here's what you need: flax meal, water, olive oil, mushrooms, soy sauce, smoked paprika, small onion, garlic, salt, pepper, lentils, oats, russet potatoes, olive oil, garlic powder, paprika, salt, pepper, burger buns, dijon mustard, sliced tomato, fresh arugula, ketchup
Provided by Rachel Gaewski
Categories Dinner
Yield 5 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 400°F (200°C).
- To make the flax egg, combine the flax meal and water in a small bowl and stir. Set aside.
- In a large saucepan, heat 1 tablespoon of olive oil over medium heat.
- Once the oil begins to shimmer, add the mushrooms and cook until most of the juices have evaporated, 7-8 minutes.
- Add the soy sauce and paprika and cook for 2-3 more minutes. Set aside in a large bowl.
- Heat another tablespoon of olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-5 minutes, until semi-translucent. Add the garlic and cook for 2 minutes. Add the salt and pepper and cook for another 2 minutes.
- Transfer the onion to a food processor, then add the lentils, oats, and flax egg. Pulse until chunky, about 10-15 pulses.
- Transfer the lentil mixture to the bowl with the mushrooms. Mix well, using your hands if needed, then shape into 5 patties. Place on a baking sheet and cover with plastic wrap, then freeze for 20 minutes.
- While the patties are freezing, prepare the fries. In a medium bowl, toss the potatoes, a drizzle of olive oil, the paprika, garlic powder, salt, and pepper until well-coated.
- Spread the fries on a baking sheet and bake for 15 minutes.
- Remove the patties from freezer. In a large saucepan, heat the remaining tablespoon of olive oil over medium heat. Once the oil begins to shimmer, add 2-3 patties, careful not to overcrowd the pan. Cook for 5 minutes, then flip and cook for 5 minutes on other side. Repeat with the remaining patties.
- To assemble the burgers, top each bun with a patty, then layer on dijon mustard, tomato slices, and arugula.
- Serve the fries with ketchup.
- Enjoy!
Nutrition Facts : Calories 811 calories, Carbohydrate 133 grams, Fat 20 grams, Fiber 14 grams, Protein 27 grams, Sugar 11 grams
MUSHROOM-LENTIL BURGERS
Mushrooms and lentils come together for a veggie burger worth making! The mushrooms yield a beefy flavor but I like to kick it up a notch by mixing steak sauce with mayo to slather on the bun for extra "beefy" flavor.
Provided by Soup Loving Nicole
Categories Main Dish Recipes Burger Recipes Veggie
Time 30m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 172.9 calories, Carbohydrate 24.7 g, Cholesterol 31 mg, Fat 4.4 g, Fiber 6.3 g, Protein 9.9 g, SaturatedFat 0.9 g, Sodium 339.6 mg, Sugar 2.7 g
MUSHROOM LENTIL PATTIES
These were the first ever veggie patties that I have ever eaten and they are terrific, whether served with rice and a salad for dinner or in a whole wheat kaiser garnished with lettuce, tomato and mayonnaise for lunch.
Provided by Irmgard
Categories Lentil
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In the oven, toast the walnuts until fragrant, about 5 minutes; transfer to the bowl of a food processor.
- In a skillet, heat 1 tablespoon of oil over medium-high heat; fry the mushrooms, onion, garlic, thyme, salt and pepper, stirring occasionally, until no liquid remains, about 5 minutes.
- Add to the food processor.
- Add the lentils and Worcestershire sauce to the food processor; pulse to mix.
- Mix in the bread crumbs and parsley.
- Form into 8 1/2-inch thick patties.
- In the same skillet, heat the remaining oil over medium heat; fry the patties, in batches and turning once, until crusty, 8 minutes.
Nutrition Facts : Calories 418.4, Fat 22.3, SaturatedFat 2.4, Sodium 232.6, Carbohydrate 41.1, Fiber 13.8, Sugar 6.3, Protein 19
MUSHROOM VEGGIE PATTIES
These flavor-packed veggie patties are shaped and served like kotlet, Iranian-style meat patties, and prepared like kookoo, an Iranian dish similar to a frittata. But unlike a frittata, kookoo is more about the vegetable- or herb-based filling than the eggs, of which there are just enough to bind the mixture. This recipe uses finely minced mushrooms that are gently spiced with a touch of turmeric, oregano and fresh parsley. You can serve these patties hot off the stove or at room temperature, with flatbread and accompaniments. For the perfect bite, wrap a patty in a piece of bread with something tangy, like pickled onions and peppers, and something fresh, like lettuce leaves or fresh herbs. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Naz Deravian
Categories dinner, lunch, weekday, weeknight, vegetables, main course, side dish
Time 30m
Yield About 16 patties
Number Of Ingredients 11
Steps:
- Line a sheet pan with paper towels and set aside.
- Place the mushroom caps and stems in the bowl of a food processor and process, scraping down the sides, until the mushrooms are finely minced into something of a paste, almost resembling ground meat. (You can also mince as finely as possible with a knife.)
- Transfer the minced mushrooms to a large bowl. Add the parsley, garlic, salt, turmeric, oregano and pepper, and stir to combine. Add the flour and stir to combine. Beat in the eggs one at a time, stirring until the eggs are well combined and the batter has the consistency of loose yogurt.
- In a large pan with a lid, heat the oil over medium-high. Reduce the heat to medium, and dip two spoons in the hot oil so they're slightly greased up. Using the spoons, drop two tablespoons of batter into the oil to make one patty. With the back of a spoon, even out and shape the patty into an oval as best as you can. Repeat with as many patties as you have room for in the pan. Cover and cook the patties on one side until you see the edges setting and crisping up, about 5 minutes. (You should hear sizzling sounds.) Very carefully lift the lid so you don't get splattered, and use a spatula and spoon to flip the patties. Cover and cook until the other side is golden brown and the patties are cooked through, about 5 minutes.
- Transfer to the prepared sheet pan and repeat with any remaining batter, adding more oil if needed.
- Serve the mushroom patties hot or at room temperature with trimmings.
MUSHROOM AND LENTIL PATTIES
Full of flavor, protein, and fiber! I remove the stems and blend with the lentils, then add in the mushrooms. Made even better with a sauce, we used tzkitzki but may try horseradish mayonnaise next time.
Provided by m.lowenberg
Categories Vegetable
Time 50m
Yield 1 pattie, 4 serving(s)
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 375.
- 2. Combine lentils, bay leaf, and water. Bring to a boil and simmer 15 minutes (lentils will be undercooked).
- 3. In a food processor, blend lentils and mushroom stems until coursely chopped. Add diced mushrooms.
- 4. Heat olive oil over medium-high, add garlic and cook roughly 30 seconds. Add lentil mixture and mushrooms. Cook roughly 4-5 minutes.
- 5. Add red wine and cook until evaporated. Stir in broth, soy sauce and oats and continue to cook until absorbed.
- 6. Remove from heat and add salt and pepper. Allow to cool slightly.
- 7. Line baking pan with parchment paper. Place mixture on sheet and press down to form patties (mixture may be too moist to form patties by hand). Bake for 15 minutes, flip and another 10-15 minutes.
Nutrition Facts : Calories 159.6, Fat 3.3, SaturatedFat 0.5, Sodium 258.2, Carbohydrate 23.5, Fiber 8.8, Sugar 1.6, Protein 9.4
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