Lentil and Mushroom Burger
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This burger is delicious! After craving a burger for a while we looked up this recipe from the Healthy Maven and it did not disappoint!
You’ll need a saucepan, frying pan and baking dish.
Makes 6 burgers
Ingredients (when in italics available from the van)
150g dark speckled lentils (53p)
1 tablespoon olive oil (approx 10p)
1 small onion finely chopped
2 stalks celery finely chopped
2 cloves garlic finely chopped
150g mushrooms, finely chopped
1 tablespoon dijon mustard
1 teaspoon balsamic vinegar (approx 7p)
1.5 teaspoons dried thyme (approx 10p)
1 tablespoon ground linseed with 3 tablespoons water (approx 5p)
2 tablespoons sunflower seeds (approx 10p)
salt and pepper to taste
Total cost from Incredible Bulk approx £0.95 / 0.16 p burger
Method:
Cook lentils in 2 cups of water, once cooked, add to a large bowl and mash up using a potato masher or the back of a fork.
Preheat oven to 175 C.
Make flax egg by combining ground linseed (we use our blender) with water. Set aside.
Heat up olive oil in a large frying pan over medium heat.
Add in onions and sauté for 3 minutes or until translucent.
Add in celery, garlic cloves and mushrooms.
Cook for about 5 minutes or until mushrooms have wilted.
Add veggie mixture to lentils and stir in dijon, balsamic, and thyme. Mix until combined.
Add in flax egg, sunflower seeds and salt and pepper to taste.
Using your hands, form into 6 balls.
Place on parchment lined baking tray and flatten slightly (do not flatten too thin).
Bake for 20 minutes.
Remove from oven and carefully flip. It’s okay if they come apart slightly. Use your hands to mash them back together.
Bake for another 20 minutes.
Let cool on baking sheet for at least 10 minutes before serving.
Zero Waste Tips
Buy veg loose to avoid packaging and look for condiments in glass jars that can be recycled or reused.
Make your own burger buns to further avoid single use plastic packaging. We enjoyed them with our quick naan bread.