Mushroom & Lentil Burgers

These are a really yummy alternative to beef burgers - of course check with those you are cooking for that they like mushrooms, as i find it one of those foods many people dislike. I love them however! 

Method

Approx 2 cups red or green lentils

Gluten and dairy free stock cubes

1 large onion

2 cups very finely chopped mushrooms

3 cloves or tsp of garlic

1 cups grated carrot

1 finely chopped pepper (optional)

3 tbsp parsley (fresh or dried)

3 tbsp tomato puree

Gluten free breadcrumbs or oats

1-2 eggs

Method

Cook the lentils with the stock cubes & enough water to cover them x 2 & keep topping up if necessary. When cooking pulses you initially need to scoop of the froth that occurs when you bring it to the boil, & replace the water.

Drain them & set aside to cool slightly. Finely chop the onion, garlic, mushrooms, pepper, parsley, & start to fry in a few tablespoons of oil, with the herbs.  After 4 mins, add the grated carrot & stir-fry for a few more minutes, adding more oil if necessary.

Mix the vegetable mixture with the lentils, 1 ½ tsp salt, pepper, & tomato puree to give it a slight tomato flavour..... I season to taste as I go!

Add 2 eggs to help the mixture stick together. Add enough breadcrumbs or oats to make a thick burger-texture mixture, & form into burger patties. Place on a greaseproof sheet & refridgerate for at least 30 minutes. Now you can either freeze them for later use now, or cook and serve them. 

Fry in a little oil until golden on each side, or coat with a little oil & bake in med-hot oven for approx 20 mins.  Can be served with a gluten free bread roll, or whatever you wish, but a bit of tomato and onion relish is always a great idea.