We got a tray of mushrooms cheap from the market the other day so I have been making many mushroom dishes. It’s great that we have a Sunday market with a veg stall that seems to always have boxes of random stuff for a quid or two at midday… I’ve been making jam and lots of frozen banana ice cream and the like from our bulk cheap purchases, although a crate of pineapples did really present a bit of a challenge. So I made us burgers last night, with some coleslaw and oven-baked potato wedges. My friends who were visiting say “They were rather lovely.”
Mushroom, Lentil and Nut Burgers
- 100 g brown lentils (though I used continental lentils this time)
- bay leaf and sprig of thyme (optional)
- 2 tbsp oil
- 2 medium onions
- 1 stick celery
- 4 cloves garlic
- 250 g mushrooms
- 3 tbsp parsley
- 50 g hazelnuts or walnuts
- 1 tsp yeast extract
- 3 tsp soy sauce
- 200 g breadcrumbs
1. Simmer the lentils, bay leaf and thyme in a pan for 30 minutes until just soft. Remove the bay leaf and thyme and set aside.
2. Finely chop the onions, celery, garlic, mushrooms and parsley. Roughly chop the nuts.
3. In a saucepan in the oil fry the onion and celery for 5 minutes on a medium heat, add the garlic, mushrooms and parsley and cook for a further 5 to 10 minutes stirring occasionally until the mushrooms are well cooked. Add 50 ml water, the yeast extract and soy sauce and cook for another minute. Remove from the heat.
4. In a bowl or one of the pans mix the cooked mushroom mix, the cooked lentils, the nuts and the breadcrumbs and season to taste with salt and pepper.
5. When cool enough to handle shape into 8 burgers and fry on a medium heat until browned on both sides (about 5 minutes each side).
6. Serve in a bun with vegan mayo, ketchup, mustard, gherkins and tomatoes and lettuce… mmmh.