Lentil and mushroom burgers

Method

1. Chop the mushrooms, onion and garlic finely, as small pieces hold together far better than large ones. Drain and rinse the green lentils and pat them dry.
2. Warm half the olive oil in a frying pan over a medium-high heat. Add the mushrooms, onion, garlic and dried thyme and cook for about 10 minutes, stirring often, until all the liquid has gone and the mixture is dry and browned.
3. Tip the lentils into a bowl and mash until at least half are a paste. Stir in the mushroom mixture, the oats, the soy sauce and a little black pepper.
4. Press the mixture firmly into 2 burgers about 2 cm thick. Chill for 15 minutes, which gives the oats time to absorb moisture and stops the burgers breaking up in the pan.
5. Wipe out the pan and heat the rest of the oil over a medium heat. Fry the burgers for 5 minutes on each side, turning once with a wide spatula, until a firm, dark crust has formed.
6. While they fry, slice the gherkins and pull apart the little gem lettuce leaves. Split the burger buns and toast the cut sides under the grill.
7. Spread the dijon mustard on the bun bases and the vegan mayonnaise on the lids, then fill with the lettuce, burgers and gherkins.

Tip Chop the mushrooms small and cook them until completely dry; moisture is the main reason lentil burgers fall apart in the pan.

Photo made with AI.

From Nosha · nosha.app