Mushroom Lentil Veggie Burger [Food Processor Attachment]
This homemade vegetable burger strikes the perfect balance of flavor and texture.
This is for the Food Processor Attachment only
Ingredients
- 8 ounces (225 g) crimini mushrooms
- 1 cup (55 g) yellow onion
- 1 garlic clove
- 18 ounces (510 g) lentils, cooked, split use
- 1 Tablespoon extra virgin olive oil
- 1 large egg
- 1 Tablespoon Dijon mustard
- 1 sprig fresh rosemary
- 1 teaspoon fresh thyme leaves
- 1 teaspoon worcestershire sauce
- 1 teaspoon salt, optional
- ½ cup (50 g) panko breadcrumbs
Directions
- Fit the Food Processor with the Multi-Use Blade. Place all of the ingredients, except the breadcrumbs and half of the lentils into the Vitamix container and secure the lid.
- Pulse the ingredients 6 – 8 times. Remove the lid and scrape down the sides of the processor. Secure the lid and pulse an additional 6 – 8 times or until the mixture is uniform and consistent.
- Place the mixture into a mixing bowl and add the remaining lentils and bread crumbs. Mix with a spatula. Chill for 30 minutes. Heat a large nonstick frying pan over medium high heat. Add 1 Tablespoon of olive oil. Scoop out3.5 ounce portions (½ cup) of the burger mixture into the frying pan and flatten slightly using a spatula. Cook for 2 and a half to 3 minutes on each side, flipping carefully, until golden brown and crispy.
Chef's Notes
- If the mixture isn't sticking together, add 1 – 2 Tablespoons of flour.
- Our flavorful mushroom burger boasts more fiber and fewer calories than the traditional, and will leave you satisfied.