1. Preheat oven to 375. Line a baking sheet with parchment paper.
2. Place lentils, chicken broth and salt in a small saucepan and bring to a boil. Turn heat to low and continue to cook until all the liquid has evaporated, about 25 minutes.
3. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat and add the red onion. Cook until golden brown, about 10 minutes. Add the mushrooms and cook for 5 minutes longer. Season with salt and pepper, then transfer to a bowl.
4. Add 1 tablespoon olive oil to the same skillet and add the garlic, onion and carrot and cook until soft, about 5 minutes.
5. Place the cooked lentils, cooked garlic/carrot/onion mixture, tamari, Worcestershire, pepper, oats and breadcrumbs in a mixing bowl and stir to combine. Place half of the mixture in a food processor and pulse until ground. Add back to the bowl along with the beaten egg and stir again. Form into 4 patties.
6. Heat the remaining tablespoon of olive oil in a nonstick skillet over medium-high heat and brown the burgers for 1 minute per side, or until lightly crisp. Transfer to the prepared baking sheet and bake for 8 minutes. Top each with a slice of cheese and bake for 2 minutes longer.
7. To serve, spread mustard onto the bottom of each bun. Top with butter lettuce, a burger and a scoop of mushrooms and onions. Top with the remaining bun halves and serve.
Mushroom Swiss Lentil Burgers
Serves 4
All you need:
1 cup brown lentils, rinsed
2 1/2 cups chicken broth
1/2 teaspoon salt
1 tablespoon olive oil
1 red onion, thinly sliced
4 oz. cremini mushrooms, sliced
Salt and pepper, to taste
2 tablespoons olive oil, divided
2 garlic cloves, minced
1 small yellow onion, diced
1 small carrot, peeled and diced
1 tablespoon tamari (or soy sauce)
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1 cup old-fashioned oats, finely ground in a food processor
1/2 cup seasoned breadcrumbs
1 egg, lightly beaten
4 slices Swiss cheese
Stone ground mustard, butter lettuce and bakery buns, for serving
All you do:
1. Preheat oven to 375. Line a baking sheet with parchment paper.
2. Place lentils, chicken broth and salt in a small saucepan and bring to a boil. Turn heat to low and continue to cook until all the liquid has evaporated, about 25 minutes.
3. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat and add the red onion. Cook until golden brown, about 10 minutes. Add the mushrooms and cook for 5 minutes longer. Season with salt and pepper, then transfer to a bowl.
4. Add 1 tablespoon olive oil to the same skillet and add the garlic, onion and carrot and cook until soft, about 5 minutes.
5. Place the cooked lentils, cooked garlic/carrot/onion mixture, tamari, Worcestershire, pepper, oats and breadcrumbs in a mixing bowl and stir to combine. Place half of the mixture in a food processor and pulse until ground. Add back to the bowl along with the beaten egg and stir again. Form into 4 patties.
6. Heat the remaining tablespoon of olive oil in a nonstick skillet over medium-high heat and brown the burgers for 1 minute per side, or until lightly crisp. Transfer to the prepared baking sheet and bake for 8 minutes. Top each with a slice of cheese and bake for 2 minutes longer.
7. To serve, spread mustard onto the bottom of each bun. Top with butter lettuce, a burger and a scoop of mushrooms and onions. Top with the remaining bun halves and serve.