Mushroom Lentil Veggie Burger

This homemade vegetable burger strikes the perfect balance of flavor and texture.

Ingredients

• 8 ounces (225 g) crimini mushrooms
• 1 cup (55 g) yellow onion
• 1 garlic clove
• 18 ounces (510 g) lentils, cooked, split use
• 1 Tablespoon extra virgin olive oil
• 1 large egg
• 1 Tablespoon Dijon mustard
• 1 sprig fresh rosemary
• 1 teaspoon fresh thyme leaves
• 1 teaspoon Worcestershire sauce
• 1 teaspoon salt, optional
• ½ cup (50 g) panko breadcrumbs

Directions

1. Fit the Food Processor with the Multi-Use Blade. Place all of the ingredients, except the breadcrumbs and half of the lentils into the Vitamix container and secure the lid.
2. Pulse the ingredients 6 – 8 times. Remove the lid and scrape down the sides of the processor. Secure the lid and pulse an additional 6 – 8 times or until the mixture is uniform and consistent.
3. Place the mixture into a mixing bowl and add the remaining lentils and bread crumbs. Mix with a spatula. Chill for 30 minutes. Heat a large nonstick frying pan over medium high heat. Add 1 Tablespoon of olive oil. Scoop out 3.5 ounce portions (½ cup) of the burger mixture into the frying pan and flatten slightly using a spatula. Cook for 2 and a half to 3 minutes on each side, flipping carefully, until golden brown and crispy.

Notes

If the mixture isn't sticking together, add 1 – 2 Tablespoons of flour.

Nutrition

1 serving (126g)

• Calories: 130

• Total Fat: 4g

• Total Carbohydrate: 16g

  • Dietary Fiber: 5g
  • Sugars: 2g

• Protein: 8g

• Cholesterol: 30mg

• Sodium: 540mg