Lentil Mushroom Burgers

Lentil Mushroom Burgers Author: Canadian Living Credits: Lentil Mushroom Burgers

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: August 2005

Ingredients

  • 1/2 cup chopped pecans
  • 1 can lentils drained and rinsed
  • 1 tablespoon vegetable oil
  • 3 cups finely chopped mushrooms
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 cup dry breadcrumbs
  • 1/4 cup salsa
  • 6 hamburger buns

Method

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.

Nutritional facts Per serving: about

  • Sodium 785 mg
  • Protein 14 g
  • Calories 377.0
  • Total fat 13 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 53 g

%RDI

  • Iron 40.0
  • Fibre 0.0
  • Folate 86.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 12.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lentil Mushroom Burgers

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