Lentil and Mushroom Burgers


  • 3/4 cup dried lentils, rinsed and picked over
  • 1 bay leaf
  • 2 tsp. olive oil, divided
  • 1 leek, sliced
  • 1/3 cup diced onion
  • 1/2 cup sliced mushrooms
  • 2 cloves garlic, minced
  • 1 large carrot, grated
  • 2 tbsp balsamic vinegar
  • 2 oz. parmesan cheese
  • 1/4 cup panko breadcrumbs
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • 1/4 tsp thyme
  • 1 egg

Place lentils in a saucepan with water and bay leaf.  Bring to a boil and then simmer until lentils are tender, about 30 minutes.  Drain the lentils and remove the bay leaf.

Meanwhile, heat 1 tsp. olive oil in a skillet over medium heat.  Sauté the onions, mushrooms, garlic, and carrot for about 5 or 6 minutes or until softened.  Add balsamic vinegar, increase the heat, and let the vinegar reduce.

Combine the lentils, sauteed vegetables and remaining ingredients in a food processor. Season to taste with salt and pepper.  Pulse several times to combine.

Place the mixture in a bowl, cover, and refrigerate 45 minutes or overnight.  Divide the mixture into 6 patties.

Heat the remaining 1 tsp. olive oil in a nonstick pan over medium.   Place the patties in the skillet and cook for about 10-12 minutes, flipping halfway through.

From Elly Says Opa


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