BM# 70: Week 2/ Day 2 Theme: Bring them on the Burgers Dish: Lentil Mushroom Vegetarian Burger
For the second day of ‘bring on the burgers’ theme, I made a meaty and flavorful Lentil Mushroom Vegetarian Burger. There are a ton of vegetarian burger recipes online and I’ve tried my share of them. A lot of them just don’t work, they are flavorless and/ or break apart while cooking. So I am always looking new recipes that work.
This lentil mushroom vegetarian burger recipe is from Food52 Vegan cookbook. With the addition of mushroom, these burgers have a very meaty flavor — they are rich and satisfying. Also cooked red lentils add good dose of protein and help in holding the burgers together.Another interesting addition is toasted pecans. You don’t necessarily taste them but they give the burgers a nice nutty and hearty feel. The whole house smells amazing when these burgers are cooking from the herbs that are added in it. They look a lot like meat burgers too, but they are 100% vegan — believe me.The book suggests putting some spicy Harissa mayonnaise and that’s what I put on mine too. Serve these just as you would any other burgers — lettuce, onion, tomato and may be few slices of avocado. Lets check out what my fellow marathoners have cooked today for BM# 70.
1cupCooked Red LentilsCook 1/2cup Lentils until tender in enough water and let cool.
8oz.Cremini Mushrooms, chopped
2Garlic cloves, finely minced
½~1tspRed chili flakes (optional)
½cupPecans, lightly toasted chopped
1½cupsBreadcrumbs, preferably wholegrainI whizzed couple of wholegrain bread slices in the grinder
2tspDried Thymeor use 1tbsp fresh thyme
1tspDried Oreganoor use 2tsp fresh oregano
To tasteSalt Pepper
For Harissa Mayo:
Make Harissa Mayo:
Combine vegan mayonnaise, harissa, salt and cayenne pepper. Mix well.
Heat olive oil in a pan, aadd the onions and garlic and cook till the onions are lightly browning around the edges, about 6~8 minutes.
Add mushrooms, dried thyme and dried oregano. Cook for another 5 minutes. Season with salt and pepper. Turn off the heat and let cool slightly.
Pulse the pecans in a food processor until finely ground. Add the mushroom mixture along with lentils, tamari and miso. Pulse until evenly combined but still with some texture.
Transfer to a large mixing bowl, and add the breadcrumbs. Mix them together by hand. Taste and adjust the seasonings. Shape the mixture into 4~6 burgers.
These burgers can be baked at 350°F on a parchment lined baking sheet for 15 minutes on both sides. Alternately, heat 2tsp olive oil in a skillet over medium high heat and cook the burgers until crisp on both sides, about 2~3 minutes per side. Serve hot.
Smear both sides of the burger buns liberally with the harissa mayo, place the burger on the bottom bun and top with your favorite toppings and serve right away.