Lentil and Mushroom Veggie Burgers with Crispy Brussels Sprout Leaves

Delicious! As someone who hasn't cooked a lot of lentils, I wasn't entirely sure how this would turn out but I was eager to try. I love mushrooms and veggie burgers, after all. It took a little creative maneuvering to get the consistency right, but in the end these burgers turned out amazing. My husband and I eagerly gobbled them down as traditional burgers on a bun, open faced burgers, and also just the patty alone. They are flavorful and guilt-free.

As you'll see below, I chose to top mine with some freshly shredded smoked gouda, but feel free to get creative here. I also felt that these burgers were juicy enough as is, but you could easily whip up a nice mustard or garlic aioli to top these off. If you come up with a delicious combination, let us know in the comments!

Difficulty: easy
Time: 1 hr 10 min (mostly lentil cooking time)



Lentil and Mushroom Veggie Burgers
Ingredients:
1 c dried red lentils
2 tsp olive oil
3/4 c sweet onion, chopped
2 garlic cloves minced,
8 oz baby bella mushrooms, sliced
2 tsp Dijon mustard
1 tsp dried Thyme
1/2 tsp black pepper
1/2 c Panko
1/2 c smoked gouda, shredded

First, prepare the dried lentils according to the directions on the package, omitting any fat or salt. When the lentils are cooked (this probably takes about 45 min) then spread them out on a double layer of paper towels so that excess moisture can be absorbed. The burgers won't stick together if the lentils are all water-y!

Heat a large pan over medium-high heat. Add half the olive oil, swirling to coat. Add the onions, garlic, and mushrooms. Saute for 7-8 minutes or until they are tender and lightly browned. Set to the side and let cool for a few minutes.

Scrape the lentils off the paper towels (this will probably be easiest with a spatula) and put in a food processor. Add the onion-mushroom mixture. Add the mustard, Thyme, and black pepper. Pulse until combined and with everything coarsely chopped, but do not let it go long enough to get water-y. Place the mixture in a bowl.

Add the panko and stir well to combine.

Get a pan (same one for easy cleaning!) heating over medium heat. Add the remaining olive oil, swirling to coat. Form the lentil-mushroom mixture into patties and place them in the pan. You'll probably have to cook two batches at this point. Cook for about 4 minutes, carefully flip, and cook for another 4 minutes. Place the cooked burger on a greased, foil-covered broiler pan.

When all of the burgers are on the broiler pan, sprinkle the cheese evenly on top of each one. Broil for 1-2 minutes or until the cheese melts. Enjoy!

Servings: 7
Serving size: one burger (I didn't include the bun since this will vary a lot more according to which one you choose)
Nutrition: calories 108; carbs 15g; fat 3g; protein 6g; sodium 98mg; iron 8mg

Crispy Brussels Sprout Leaves
Time: 15 min

Ingredients:
3 c brussels sprouts, shredded (you can buy them pre-shredded at some grocery stores, like Wegmans)
2 tsp olive oil
1 tsp black pepper
1 tsp garlic powder

Get your oven pre-heating to 375 degrees.

Place the shredded brussels sprouts in a large bowl. Drizzle the olive oil evenly over the top. Sprinkle on the black pepper and garlic powder. Toss gently until well combined.

Grease a cookie sheet with cooking spray and spread the brussels sprouts evenly on the sheet. You want these to get crispy so they need enough space - otherwise they'll just steam.

Bake for 10-12 minutes or until crispy. Enjoy hot!

Servings: 4
Serving size: about 3/4 c
Nutrition: calories 43; carbs 5g; fat 3g; protein 2g; sodium 12mg; iron 4mg