Wild Mushroom- Lentil Burgers

By asally04

PREP TIME: 20 MIN

TOTAL TIME: 35 MIN

SERVINGS: 4

NUTRITION (per serving) 386 cal, 19 g pro, 51 g carb, 12 g fiber, 13 g fat, 5.5 g sat fat, 597 mg sodium

Ingredients

• 6 oz shiitake mushrooms
• 1 can (15.5 oz) lentils, rinsed and drained
• 3/4 c fresh whole wheat bread crumbs (from 1 slice)
• 1 lg egg
• 1/4 c chopped celery
• 1 1/2 Tbsp fresh thyme
• 2 tsp Dijon mustard
• 1 c chopped onion
• 4 oz mild goat cheese
• 6 Tbsp fine yellow cornmeal
• 3 tsp olive oil
• 4 whole wheat buns, toasted
• 1/4 c chopped roasted red bell peppers
• 1/4 c watercress

Details

Servings 4

Preparation

Step 1

1. HEAT oven to 400°F.



2. REMOVE stems from mushrooms and discard. Coarsely chop three-quarters of mushroom caps and put in food processor. Quarter remaining mushroom caps and set aside.



3. ADD lentils, bread crumbs, egg, celery, thyme, mustard, 1/2 cup of the onion, and 2 ounces of the cheese to food processor. Pulse until coarsely chopped. Form into 4 patties (3" diameter). Put cornmeal on plate and gently coat patties on all sides (patties will be very delicate).



4. HEAT 1 teaspoon of the oil in large nonstick frying pan over medium heat. Add reserved mushrooms and remaining 1/2 cup onion and cook until onion is golden, 5 to 6 minutes. Remove from pan. Add remaining 2 teaspoons oil to pan and cook patties, turning once, until golden brown, about 6 minutes. Transfer to baking sheet, top with remaining 2 ounces cheese, and bake until heated through, about 4 minutes.



5. SERVE burgers on buns and top with mushroom mixture, peppers, and watercress.