Lentil, Mushroom + Walnut Burgers with Quick Pickled Onions and Grainy Mustard Aioli

A vegetarian burger that everyone can get into. I encourage you to go all out and make all three components here, the combination is really a winning one. I added some rocket, sliced radishes and chives as extra toppings for some spring flavors, but I will leave the final touches up to you. Dreaming of the days when burgers can be enjoyed out in the sun, oh won’t that be nice. Happiest Spring! x
Makes 6 burgers. Vegan + Gluten Free.

Ingredients

Burgers

14oz/5 cups mixed mushrooms (I used a mix of button and portobello) cleaned, woody stems removed and thinly sliced

1-2 tablespoon extra virgin olive oil

3 cloves garlic, minced

2 1/2 tablespoon tamari (gluten free, organic if possible)

2 tablespoons apple cider vinegar

1 cup walnuts

2 tablespoons flax seeds

1/3 cup rolled oats (certified gluten free is necessary)

1 cup cooked green De Puy lentils

1/4 cup flat leaf parsley

Onions

1 medium red onion, very thinly sliced

1/3 cup apple cider vinegar

1/2 cup water

2 tablespoons maple syrup

Grainy Mustard Aioli

1/2 cup raw sunflower seeds, soaked overnight

1 tablespoon apple cider vinegar

5 tablespoons olive oil

1 tablespoon grainy mustard

1/2 teaspoon fine grain sea salt

2 tablespoon water, or more as needed

Toasted buns, radishes, chives and greens for garnish.

What to do

Burgers
Add olive oil to a large nonstick skillet over medium heat. Add mushrooms and garlic and cook down until soft and tender and reduced significantly in size, about 12-15 minutes. Stir in apple cider vinegar and tamari and cook for another minute or two, scraping any sticky bits on the bottom of the pan and coating the mushrooms. Remove from heat and set aside.

Add walnuts, flax seeds and oats to the bowl of a food processor and pulse until finely ground, then transfer into a large mixing bowl. Add cooked mushrooms, lentils and parsley to the bowl of the food processor and pulse until combined, breaking up any large bits of mushrooms or lentils. Add mushroom lentil mixture to dry mixture and fold to combine. Press mixture into the bottom of the bowl gently with the palm of your hand and place in the fridge to set for at least 30 minutes, or overnight.
Preheat oven to 400 F / 200 C and line a rimmed baking sheet with parchment. Separate burger mix into 6 equal parts and shape into patties. Place on parchment and brush the tops with olive oil. Bake into the oven for 10-12 minutes, then flip and brush the opposite side with oil. Return to oven and bake for another 10 minutes, or until crisp and firm. Remove and let cool slightly before serving. Cooked burgers can be kept in the fridge for a few days and reheated for a quick and easy dinner, or frozen for future burger nights.
Quickled Onions

Place vinegar, apple cider and maple syrup in a small sauce pot and bring to a boil. Remove from heat and add onions. Make sure onions are well covered. Allow onions to ‘quickle’ for at least 30 minutes or overnight. Keep in the fridge in a sealed jar for up to one week.

Grainy Mustard Aioli

Rinse and drain sunflower seeds. Place seeds, apple cider vinegar, olive oil, mustard, and salt into bowl of a food processor and blend until smooth, scraping down the edges and adding water as needed to help thin. Depending on the power of your blender this can take up to 10 minutes for an ultimate smooth consistency. Keep aioli in a sealed contained in the fridge for a few days.

Assemble the burgers!

I made some homemade ‘foccacia’ style buns by following this recipe. I ended up adding a little extra flour in order to get the dough to hold into buns, but otherwise it worked perfectly!

Toast buns. Place warm burger on the bottom bun, pile high with pickled onions, sliced radishes, greens, chives and cracked black pepper. Slather on aioli and dig in. Recommended – roasted potato wedges and a spring green salad to serve.

Enjoy!

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