Recipes

LENTIL BURGER WITH MUSHROOMS

Light, nutritious and vegetarian

Theo, our creative marketing assistant, asked me for a recipe for a veggie burger. “I want something with mushrooms or something,” he said. Such a request pleases me, so I immediately rummaged through my recipes. A veggie burger is very easy to make and if you want to fool your boy by saying you just went to the butcher, then this version allows for that. By the way, there is absolutely no meat involved, haha.

This is what you need

For 2 large burgers

50 g walnuts

200 grams of cooked dupuis lentils (can be from a can)

1 shallot

1 clove of garlic

6 mushrooms of your choice

a generous handful of parsley

a generous handful of basil

1 tbsp sesame seeds

1 tbsp soy sauce

1 tsp chili flakes

2 tbsp olive oil

1 egg yolk from a large egg

50 grams of oatmeal (and a little extra)

pepper and sea salt

As a topping: avocado, tomato, lettuce of your choice, and mayo or hummus

Here’s how to make it

Preheat the oven to 180 degrees. Roast the walnuts in a dry pan and combine them with the lentils, mushrooms, shallot, olive oil, garlic, fresh (chopped) herbs, sesame seeds, soy sauce, olive oil, and chili flakes in the food processor and mix everything together. Put this mixture in a bowl and knead it together with the egg and oatmeal. Set aside for 30 minutes. Now you can build 2 large burgers. If it's too wet, add some extra oatmeal, and if it's too dry, a drop of olive oil. Fry the lentil burgers for 5 minutes on each side until brown. Place them on baking paper in the oven and bake for about 10-15 minutes more. Now you have arrived at the building stage. Slice the tomato and avocado and make a tower with the burger of lettuce and the vegetables and possibly a bun. And don't forget the dollop of mayo or hummus.