Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 400grams chestnut mushrooms
- 2teaspoons olive oil
- 3 cloves garlic, peeled and minced
- 800grams puy lentils, drained
- 2teaspoons miso paste
- 1tablespoons smoked paprika
- 3tablespoons wholemeal flour
- 5 wholemeal rolls, toasted
- 2tablespoons vegan mayonnaise
Description
These lentil and mushroom burgers are so packed with flavour, you won't believe they're vegan.
Method
Step 1 of 4
Blitz the mushrooms in a food processor until finely chopped. Heat half of the oil in a large pan on medium high heat and cook the mushrooms for 10 minutes. Stir in 2 cloves of garlic, smoked paprika and the miso paste and cook for 2 minutes.
Step 2 of 4
Tip the lentils into the food processor, tear up one of the wholemeal rolls into small pieces and add the mushroom mix. Pulse until you have a smooth dough, tip into a bowl and stir through the flour.
Step 3 of 4
Shape into 4 thick patties using your hands and heat the remaining oil in a pan on medium heat. Cook for 3 minutes on each side until golden.
Step 4 of 4
Whisk the vegan mayonnaise with a small crushed garlic clove. Serve the burgers on the rolls with vegan mayo on top.
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