Black Beluga Lentil and Mushroom BurgersPosted: June 30, 2013
These are delicious vegetarian burgers. I found the black Beluga lentils in the bulk bins at Whole Foods. Get creative with your toppings. I topped my burger with spicy mustard and freshly pickled cucumbers and onions. Some crumbled goat cheese would have been nice.
Black Beluga Lentil and Mushroom Burgers
1 cup dried black Beluga lentils, picked over and rinsed
2 tablespoons olive oil
1 small onion, finely diced
2 cloves garlic, minced
8 ounces baby bella mushrooms (or your favorite mushroom), finely chopped
1 egg, lightly beaten
2 teaspoons brown mustard
1/4 to 1/2 cup bread crumbs
salt and pepper, to taste
2 teaspoons olive oil
desired condiments (cheese, mustard, lettuce, tomato, pickles, onions, etc….)
Place the Beluga lentils and 1 1/2 cups water in a large saucepan. Bring to a boil over medium-high heat and then reduce to low. Let the lentils simmer on low, stirring occasionally, until tender but not mushy, about 25 – 35 minutes. You may need to add more water to the lentils as they cook. Once the lentils are cooked, strain in a colander.
In a large skillet heat the olive oil over medium-high heat. Add the onion and garlic ands sauté until the onion is tender. Add the chopped mushrooms and continue to cook another 3 minutes or until the liquid the mushrooms release is cooked away. Turn off the heat.
In a large bowl, combine the cooked and drained lentils, onion-mushroom mixture, egg, brown mustard, and 1/4 bread crumbs. Add more breadcrumbs as needed if the mixture is too wet. Divide the mixture into 4 portions and form each portion into a patty.
Heat 2 teaspoons of olive oil in large skillet. Add the patties and cook until browned, about 5 minutes on each side.
Serve patties on buns with desired condiments.