2 cups mushrooms, stems removed and finely chopped
1 tablespoon miso paste
¼ teaspoon smoked paprika
1 teaspoon salt
2 tablespoons olive oil, plus more for cooking
¼ cup flour (or substitute chickpea flour)
2 tablespoons sesame seeds
For the mint mayo sauce:
½ cup Greek yogurt
A large handful mint leaves
1 garlic clove, grated
1-2 tablespoons lime juice
Salt, to taste
To serve:
Burger buns (whole grain or regular), lettuce leaves, sliced onions
INSTRUCTIONS
Soak the lentils for 2 hours to reduce cooking time. Bring a pot of salted water to the boil. Cook the lentils until tender but not mushy, about 15-20 minutes (it will take longer if you’ve not soaked them). Drain, and let the lentils cool down. Spread them out on a kitchen towel to dry completely.
In a large bowl, mix together the chopped mushrooms, miso, smoked paprika, salt, and olive oil. Add the lentils to the bowl and mix, using the back of your spoon to mush the lentils together.
Add the flour, and continue to mix and mash with your spoon until it comes together and starts holding it’s shape when squeezed. You might add 1-2 tablespoons more flour if required.
Using your hands, shape the mixture into burger patties. You can even chill the mixture for 20 minutes before doing this so that the mixture becomes easier to handle. Sprinkle sesame seeds over each patty.
Heat a non-stick skillet with some oil. Cook patties on both sides until deeply browned, about 2-3 minutes each side. The coating should be crisped and browned.
To make the mint mayo spread, blend together the Greek yogurt, mint leaves, garlic, salt, and lime juice. Taste and adjust seasoning.
To serve, toast the burger buns. Spread mint mayo, top with patties, lettuce, and sliced onion rings if using.
Recipe by Sprig & Vine at http://sprigandvine.in/lentil-protein-burgers/