Portobello Mushroom And Lentil Burgers Recipe

Name: Portobello Mushroom And Lentil Burgers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None FOR THE CASHEW CREAM AIOLI; 2 cups cashew nuts, soaked in water overnight; 1 tbsp Dijon mustard; 1/4 cup extra virgin olive oil; 1/2 None lemon, juiced; 1 clove garlic; 1 tsp cider vinegar; None None FOR THE BURGERS; 2 tbsp ghee, butter or olive oil; 1 None onion, chopped; 4 cloves garlic, chopped; None None Handful mixed fresh thyme, rosemary and sage, finely chopped; 6 oz portobello mushrooms, thinly sliced; 2 1/2 cups cooked lentils; 2 cups ground almonds or other ground nuts; 2 tbsp Dijon mustard; 2 None eggs; 2 cups arugula leaves; 1 None red apple, cored and cut into thin wedges

Servings: persons

None None FOR THE CASHEW CREAM AIOLI
2 cups cashew nuts, soaked in water overnight
1 tbsp Dijon mustard
1/4 cup extra virgin olive oil
1/2 None lemon, juiced
1 clove garlic
1 tsp cider vinegar
None None FOR THE BURGERS
2 tbsp ghee, butter or olive oil
1 None onion, chopped
4 cloves garlic, chopped
None None Handful mixed fresh thyme, rosemary and sage, finely chopped
6 oz portobello mushrooms, thinly sliced
2 1/2 cups cooked lentils
2 cups ground almonds or other ground nuts
2 tbsp Dijon mustard
2 None eggs
2 cups arugula leaves
1 None red apple, cored and cut into thin wedges

1
For the cashew cream aioli, drain the cashews, then rinse well. Place in a food processor with the remaining aioli ingredients and 1/2 cup water. Season with sea salt and freshly ground black pepper. Blend until smooth, thick and creamy, adding a little more water if necessary to achieve the perfect consistency. Set aside.
2
For the burgers, melt the ghee in a large skillet on medium heat. Saute the onion, garlic and herbs for 10 mins, or until the onion is soft and slightly browned. Add the mushrooms and cook for 5 mins, or until browned. Season generously with sea salt and freshly ground black pepper. Remove from the heat and allow to cool.
3
Put cooled mushroom mixture in a food processor with lentils, almonds, mustard and eggs. Blend until well combined. Shape into 12 balls.
4
Grease a large skillet and place on medium heat. Place half the balls in the skillet and press down gently to form burger shapes. Cook for 5-6 mins each side, or until golden. Remove from pan and keep warm while cooking remaining burgers.
5
To serve, stack 3 burgers per serving with the arugula, apple wedges and cashew cream aioli. Sprinkle with black pepper.

873

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: None None FOR THE CASHEW CREAM AIOLI, 2 cups cashew nuts, soaked in water overnight, 1 tbsp Dijon mustard, 1/4 cup extra virgin olive oil, and more.

Yes, Portobello Mushroom And Lentil Burgers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Portobello Mushroom And Lentil Burgers

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