Now burgers that are healthy. Patties made with mushrooms, lentils and sun-dried tomatoes sliced between whole wheat buns.
[su_highlight background=”#1c58eb” color=”#fafcfc”]Method[/su_highlight]
Process 1 burger bun in a food processor to make crumbs. Set aside.
In a saute pan, heat the olive oil over medium-high and saute onions with a pinch of salt until soft.
Add the garlic, stir, and cook another minute.
Scrape the onion mix into a bowl. Keep aside.
Add another tablespoon of olive oil to the pan, over high heat, add the mushrooms followed by salt – let the mushrooms sweat.
Reduce the heat to medium and continue to cook until the liquid evaporates and the mushrooms turn deep golden brown.
Scrape the mushroom mixture into the bowl with the onions-set aside to cool for a couple of minutes.
Meanwhile heat some butter with garlic and toast the buns lightly.
Now in the food processor add the sun-dried tomatoes, the lentils and half of the mushroom-onion mix, process so that it is pasty yet have a bite. Pulse it slightly, do not puree.
Put the mixture into a mixing bowl and mix in the egg, a pinch of salt, black and white pepper.
Divide the lentil mixture into four portions, make each into a ball and flatten into a patty.
Coat the patty with the breadcrumbs.
Heat oil in a pan. Add the lentil patties and shallow fry on each side until crisp and deep golden.
Now bake the patties for 5-6 minutes at 180 degree Celsius.
We put it in the oven because the patties were shallow fried i.e the outside gets cooked but the inside is still mushy.
Place a lettuce leaf, tomato slice and some caramelized onions on each of the buns.
Top with the patty and close with the other half.
Key Ingredients: Mushroom, Olive Oil, Onion, Garlic, Tomato,Whole Brown Lentils, Egg, Black Pepper, White Pepper, Butter,Lettuce
By Chef – Arjun Gupta