Wild Mushroom Lentil Burgers With Creamy Cashew Sauce

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   1. Wash and drain lentils. In a medium saucepan, cover with 2 cups water, bring to a boil, cover, reduce to simmer and cook until tender (about 20-25 minutes). Remove lid off to cool and set aside. Drain.

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   2. In a frying pan heat a knob of ghee or coconut oil. Add sliced onions and a pinch of salt. Cook until softened, about five minutes, then add garlic, rosemary and thyme. Cook a few minutes, then add sliced mushrooms. Allow the mushrooms to cook without stirring for a few minutes so that they brown on one side. After five minutes, stir mushrooms and add tamari, stir to coat. When mushrooms are cooked, remove from heat and set aside.

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   3. In a food processor grind sunflower seeds until they resemble breadcrumbs. Add cooked lentils, mushroom mixture, mustard, olive oil, and plenty of cracked black pepper. Pulse to blend; stirring once in a while. Avoid adding too much liquid - the mixture should be really thick. Season to taste.

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   4. Pit and chop olives. Add to the food processor and stir to combine (you want them to remain in fairly large chunks).

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   5. Form 6-8 balls with the mixture, slightly smaller than a baseball. Press to flatten into patties, but keep them thick. Press around the outside edge to prevent them from cracking.

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   6. You can warm the burgers two ways. Remember that they are already fully cooked, so all you need to do is heat them up.

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   Frying: heat a knob of ghee or coconut oil and cook the burger on one side until golden, 4-6 minutes, flip and cook on opposite side. Serve.

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   Cook burgers in a 375u00b0F/ 190u00b0C oven for 15-20 minutes, flipping halfway through bake time.

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   7. Serve burgers open-faced on a slice of whole grain sourdough toast, or in a pita. Garnish with anything you like! I used Cashew Garlic Sauce, pickled onions and a pile of greens.

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    Sauce:

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    1. Soak cashews for at least 4 hours, up to 12. Drain & rinse well.

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    2. Add cashews to food processor. Add 1/2 clove garlic, all other ingredients & 1/4 c. water. Blend, add more water if needed.

No additional tips available.