Mushroom Lentil Burger
Meal: 152 cal Protein: 8 g Carbs: 19 g Fat: 6 g
Serving size 16 152 cal Protein: 8 g Carbs: 19 g Fat: 6 g
Ingredients
- 2 Tbsp Olive Oil or Avocado Oil
- ½ C Shallots (or other onion) , diced
- 2 Cloves Garlic , minced
- 1 Tbsp Smoked Paprika
- 1 Tbsp Red Rooster or other spice sauce
- 16 Oz Mushrooms (any kind), diced or sliced
- 2 Tbsp Tamari (Soy) Sauce
- 2 Tbsp Black Vinegar
- 1 Tbsp Mirin
- ½ C Walnuts , crushed
- ¼ C Flax Seed
- 2 C Lentils , cooked
- 1 C Almond Flour
- 2 Tbsp Worcestershire Sauce
Directions
- Heat Oil in Saute pan over medium heat.
- Saute shallots until soft. Add garlic, paprika, and chile paste (I used Red Rooster, but use what’s in your fridge) and saute until fragrant.
- Add mushrooms and saute until soft. Add tamari, vinegar, and mirin – stir, reduce the heat, and cook until liquid is mostly absorbed. Remove from heat and allow to cool.
- Depending upon how you like your veggie burger (chunky or smooth) – you can hand chop the mushrooms to be smaller pieces OR Transfer to food processor.
- Add walnuts, flaxseed, lentils, and ½ C almond flour. Pulse until well combined. Place in bowl and add remaining ½ C of almond flour.
- Make sure you don’t add so much almond flour that the combination is too dry. Combine well. Form into patties.
- Heat oil in saute pan over medium heat. Add patties and cook until crispy on both sides (4-5 minutes, each side).
- Brush with Worcestershire sauce
