Mushroom and Lentil Mini Burgers
Delicious burgers ready in only 30 minutes!
1 tbs extra virgin olive oil
1 large onion, finely chopped
2 carrots, coarsely grated
4 garlic cloves, minced
1 1/2 tsp dried thyme
1/2 cup pecans, toasted and broken
3 x 400g canned lentils, rinsed and drained
3 large eggs, beaten
1 1/2 - 2 cups fresh wholemeal breadcrumbs
Ingredients
280g mushrooms, quartered1 tbs extra virgin olive oil
1 large onion, finely chopped
2 carrots, coarsely grated
4 garlic cloves, minced
1 1/2 tsp dried thyme
1/2 cup pecans, toasted and broken
3 x 400g canned lentils, rinsed and drained
3 large eggs, beaten
1 1/2 - 2 cups fresh wholemeal breadcrumbs
Method
1. Place mushrooms in food processor and pulse until finely chopped.
2. Heat oil in a large frying pan over medium heat. Add onion, carrots, garlic, thyme and mushrooms. Cook, stirring, until golden brown, about 8 minutes.
3. Transfer mixture to a large bowl. Separately pulse pecans and then lentils in a food processor until coarsely chopped. Add to vegetables. Stir in eggs, 1½ cups of the breadcrumbs, and ½ tsp each of salt and pepper.
4. Form into burger patties. This mixture should make about 24 small patties or 12 larger ones.
5. Cook in a frypan over medium-high heat, turning once, for 6 to 8 minutes. Serve on small dinner rolls with lettuce, tomatoes and pesto.
Notes
Nutritional info per serving
1,227 kJ (293 cal), 18g protein, 30g carbs, 8g fibre, 11.5g fat (1.5g sat fat), 577mg sodium
- Source:
- Prevention
- Author:
- Photographer:
- Con Poulos
