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Lentils (3/4 cup)
Water (1 1/2 cups)
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.
Transfer to a medium sized bowl with the
Apple Cider Vinegar (1/2 Tbsp)
, and mash using the back of a large spoon.
While the lentils are cooking, heat
Olive Oil (2 Tbsp)
over medium-high heat in a large sauté pan. Cook the
Yellow Onion (1)
until translucent, about 3 minutes.
Button Mushrooms (10)
and continue to cook until soft, another 3 minutes.
Garlic (2 cloves)
and cook until fragrant, about 45 seconds. Add the
Walnuts (1/2 cup)
Fresh Parsley (2 Tbsp)
and mix until combined.
Season with the
Dry Mustard (1 tsp)
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)
Ground Black Pepper (to taste)
or other seasonings until desired taste achieved.
Add the cooked vegetables and
Breadcrumbs (1/2 cup)
to the lentils and mix well. Chill for 1 hour before forming patties.
Form 4-inch diameter burgers. The mix will yield 4-6 burgers, depending on how thick you make your burgers.
When ready to cook, preheat the broiler to high.
Transfer burgers to a sheet pan and broil 5-8 minutes until heated through and crispy. Keep an eye out, every oven is different.
Hamburger Buns (4)
Tomatoes (to taste)
Vegan Aioli (to taste)
Pickled Red Onions (to taste)
Alfalfa Sprouts (to taste)
, or any desired toppings. Enjoy!
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