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Mushroom and lentil burger
Mushroom and lentil burger
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Healthy, delicious vegetarian burger - low-fat, low-calorie, high-fiber.
Ingredients:
  • 1 x 400g can lentils, rinsed, drained
  • 380g mushroom cups, coarsely chopped
  • 30g (1/3 cup) dried (packaged) breadcrumbs
  • 2 eggs, lightly whisked
  • 2 egg whites
  • Salt & freshly ground black pepper
  • 27.30 gm olive oil
  • 1 large (about 160g) brown onion, thinly sliced into rings
  • 4 soft soy-linseed bread rolls, split in half, buttered
  • 40g salad
Instructions:
  • Mix together lentils, garlic, mushrooms, breadcrumbs, egg, and egg whites in a big bowl. Season with salt and pepper. Divide the mixture into 4 equal parts and make them into 8cm patties using your hands. Let them rest.
  • In a large non-stick frying pan over medium-high heat, warm 2 teaspoons of oil. Sauté the onion for 8 minutes, stirring occasionally, until nicely browned. Transfer to a heatproof bowl, cover with foil, and set aside to stay warm.
  • In the same pan, heat the remaining oil over medium-high heat. Cook the patties for 5 minutes on each side until brown and fully cooked.
  • On serving plates, assemble the burgers by stacking the bottom halves of the rolls with salad, patties, onions, and the remaining bread. Serve promptly.

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