Thursday, October 26, 2017

Mushroom Swiss Lentil Burgers


 While veggie burgers can be a little more work to make than traditional burgers, their flavor  and nutritional benefits make it all worth it. These are great to make at the beginning of the week and enjoy for lunch since the fiber will help to keep you full throughout the day. If you're watching your carb intake, simply serve these wrapped in butter lettuce without the bun.


1. Preheat oven to 375. Line a baking sheet with parchment paper.
2. Place lentils, chicken broth and salt in a small saucepan and bring to a boil. Turn heat to low and continue to cook until all the liquid has evaporated, about 25 minutes.




3. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat and add the red onion. Cook until golden brown, about 10 minutes. Add the mushrooms and cook for 5 minutes longer. Season with salt and pepper, then transfer to a bowl.



4. Add 1 tablespoon olive oil to the same skillet and add the garlic, onion and carrot and cook until soft, about 5 minutes.



5. Place the cooked lentils, cooked garlic/carrot/onion mixture, tamari, Worcestershire, pepper, oats and breadcrumbs in a mixing bowl and stir to combine. Place half of the mixture in a food processor and pulse until ground. Add back to the bowl along with the beaten egg and stir again. Form into 4 patties.





6. Heat the remaining tablespoon of olive oil in a nonstick skillet over medium-high heat and brown the burgers for 1 minute per side, or until lightly crisp. Transfer to the prepared baking sheet and bake for 8 minutes. Top each with a slice of cheese and bake for 2 minutes longer.


7. To serve, spread mustard onto the bottom of each bun. Top with butter lettuce, a burger and a scoop of mushrooms and onions. Top with the remaining bun halves and serve. 




Mushroom Swiss Lentil Burgers
Serves 4

All you need:
1 cup brown lentils, rinsed
2 1/2 cups chicken broth
1/2 teaspoon salt

1 tablespoon olive oil
1 red onion, thinly sliced
4 oz. cremini mushrooms, sliced 
Salt and pepper, to taste

2 tablespoons olive oil, divided
2 garlic cloves, minced
1 small yellow onion, diced
1 small carrot, peeled and diced
1 tablespoon tamari (or soy sauce)
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1 cup old-fashioned oats, finely ground in a food processor
1/2 cup seasoned breadcrumbs
1 egg, lightly beaten

4 slices Swiss cheese
Stone ground mustard, butter lettuce and bakery buns, for serving

All you do:
1. Preheat oven to 375. Line a baking sheet with parchment paper.
2. Place lentils, chicken broth and salt in a small saucepan and bring to a boil. Turn heat to low and continue to cook until all the liquid has evaporated, about 25 minutes.
3. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat and add the red onion. Cook until golden brown, about 10 minutes. Add the mushrooms and cook for 5 minutes longer. Season with salt and pepper, then transfer to a bowl.
4. Add 1 tablespoon olive oil to the same skillet and add the garlic, onion and carrot and cook until soft, about 5 minutes.
5. Place the cooked lentils, cooked garlic/carrot/onion mixture, tamari, Worcestershire, pepper, oats and breadcrumbs in a mixing bowl and stir to combine. Place half of the mixture in a food processor and pulse until ground. Add back to the bowl along with the beaten egg and stir again. Form into 4 patties.
6. Heat the remaining tablespoon of olive oil in a nonstick skillet over medium-high heat and brown the burgers for 1 minute per side, or until lightly crisp. Transfer to the prepared baking sheet and bake for 8 minutes. Top each with a slice of cheese and bake for 2 minutes longer.
7. To serve, spread mustard onto the bottom of each bun. Top with butter lettuce, a burger and a scoop of mushrooms and onions. Top with the remaining bun halves and serve. 
 

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