Cooking Instructions
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Step 1
Place the
Lentils (145 g)
and
Water (360 mL)
in a small saucepan and bring to a boil. Lower the heat and simmer, partially covered, for about 20-25 minutes or until the lentils are soft and the water is absorbed.
Step 2
Transfer to a medium sized bowl with the
Apple Cider Vinegar (10 mL)
, and mash using the back of a large spoon.
Step 3
While the lentils are cooking, heat
Olive Oil (30 mL)
over medium-high heat in a large sauté pan. Cook the
Yellow Onion (1)
until translucent, about 3 minutes.
Step 4
Add the
Button Mushrooms (10)
and continue to cook until soft, another 3 minutes.
Step 5
Add the
Garlic (2 cloves)
and cook until fragrant, about 45 seconds. Add the
Walnuts (60 g)
and
Fresh Parsley (6 g)
and mix until combined.
Step 6
Season with the
Dry Mustard (2 g)
and a squeeze of
Lemons (to taste)
. Start with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, then add more
Salt (to taste)
and
Ground Black Pepper (to taste)
or other seasonings until desired taste achieved.
Step 7
Add the cooked vegetables and
Breadcrumbs (25 g)
to the lentils and mix well. Chill for 1 hour before forming patties.
Step 8
Form 4-inch diameter burgers. The mix will yield 4-6 burgers, depending on how thick you make your burgers.
Step 9
When ready to cook, preheat the broiler to high.
Step 10
Transfer burgers to a sheet pan and broil 5-8 minutes until heated through and crispy. Keep an eye out, every oven is different.
Step 11
Serve on
Hamburger Buns (4)
, sliced
Tomatoes (to taste)
,
Vegan Aioli (to taste)
,
Pickled Red Onions (to taste)
,
Alfalfa Sprouts (to taste)
, or any desired toppings. Enjoy!
