I received this recipe in the Canadian Living Newsletter.
Lentil Mushroom Burgers
- 1/2 cup chopped pecans
- 1 (19 oz.) 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 gluten-free and vegan bread crumbs
- 1/4 cup salsa
- In a large skillet, toast pecans over med heat, stirring often, until fragrant, about 5 mins. Transfer to a food processor.
- Add lentils. Pulse just until smooth. Set aside.
- In the same skillet, heat oil over medium heat. Fry mushrooms, garlic, onion, and seasonings until liquid is evaporated, about 10 minutes.
- Scrape into food processor. Add bread crumbs and salsa, pulse to combine.
- Form into 6 patties, 3/4 inch thick. (To make ahead, cover and refrigerate on wax paper lined baking sheet for up to 4 hours.)
- Place on a greased grill over med-hi heat. Close lid and grill, turning once, till browned and crisp. 10 mins.
Ok, so first, the picture was taken by Levi, in a hurry and it’s the only one he snapped. So deal with it.
Second, there is absolutely no way that these burgers would stick together and not fall through the grates of a grill. So, I pan fried them. Also, I added more bread crumbs than the recipe calls for. I wish I didn’t have to because the flavor was strong enough that it tasted ‘bready’ but … they weren’t sticking together. I think I used too big of a can of lentils maybe, I don’t know for sure.
Anyways, overall the flavor of these was amazing! They had a nice spice and the texture was great. I love mushrooms too, eventhough it’s not like you can tell when they’re all pulsed together in a food pro. Will make these again for sure!