Black Beluga Lentil and Mushroom Burgers

IMG_1375 (640x480)

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
hamburger buns
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.

Serve patties on buns with desired condiments.

Heat 2 teaspoons of olive oil in large skillet. Add the patties and cook until browned, about 5 minutes on each side.

Advertisements

4 Comments on “Black Beluga Lentil and Mushroom Burgers”

  1. sybaritica says:

    Nice recipe. My wife and I cook with lentils quite a bit but I’ve not run across the beluga variety before. I’m guessing the name comes about because of the resemblance to the caviar?

    • Thank you. I’m assuming this particular lentil is called beluga because it is small and black and looks like the caviar when cooked. I’m sure you could substitute any lentil in the recipe, although you might have to adjust cooking times for the lentils.

  2. Beautiful! I love the idea of using belugas in this recipe – definitely going to try this one.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s