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Lentil Mushroom Burgers

By The Canadian Living Test Kitchen

Tested till perfect

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Lentil Mushroom Burgers

This recipe makes 6 servings

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Nutritional Info
Per serving: about -
cal 377
pro 14 g
total fat 13 g
sat. fat 1 g
carb 53 g
fibre 7 g
chol 0 mg
sodium 785 mg
% RDI: -
calcium 12
iron 40
vit A 5
vit C 8
folate 86

More great recipes from this menu:

Here's a vegan alternative for the vegetarians at the party. For a nonvegan option, sprinkle with shredded Cheddar cheese for the last couple of minutes on the grill.

Ingredients

  • 1/2 cup chopped pecans
  • 1 can (19 oz/540 mL) lentils, drained and rinsed
  • 1 tbsp vegetable oil
  • 3 cups finely chopped mushrooms
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp chili powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/4 cup dry breadcrumbs
  • 1/4 cup salsa
  • 6 hamburger buns

Preparation

In large skillet, toast pecans over medium heat, stirring often, until fragrant, about 5 minutes. Transfer to food processor. Add lentils; pulse just until smooth. Set aside.

In same skillet, heat oil over medium heat; fry mushrooms, onion, garlic, chili powder, salt, pepper, cumin and oregano until liquid is evaporated, about 10 minutes. Scrape into food processor. Add bread crumbs and salsa; pulse to combine. Form into six 3/4-inch (2 cm) thick patties. (Make-ahead: Cover and refrigerate on waxed paper–lined rimmed baking sheet for up to 4 hours.)

Place on greased grill over medium-high heat; close lid and grill, turning once, until browned and crisp, about 10 minutes. Sandwich in buns.

Source : Canadian Living Magazine: August 2005

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