Mushrooms are rich in the B vitamins: riboflavin, niacin, and pantothenic acid. The combination helps protect heart health.
Riboflavin is good for red blood cells. Niacin is good for the digestive system and for maintaining healthy skin. Pantothenic acid is good for the nervous system and helps the body make the hormones it needs.
- 5 whole-wheat burger buns
- 2-3 Tbsp oil
- 1 medium onion, diced small
- 3 cloves of garlic, minced
- 1 package mushrooms, minced
- 2 tomatoes, chopped fine
- 1 cup cooked brown lentils
- 1/2 an egg (Optional)
- Pinch of black pepper
- 1 blob of butter with 2-3 cloves minced garlic (for buns) onions
- 5 lettuce leaves (optional)
- 5 slices of tomatoes
Process 1 burger bun in a food processor to make crumbs. Set aside.
Now in a saute pan, heat the oil over medium-high and saute onions with a pinch of salt until soft.
Add the garlic, stir, and cook another minute.
Scrape the onion mix into a bowl. Keep aside.
Add another tablespoon of oil to the pan, over high heat, add the mushrooms followed by salt - let the mushrooms sweat.
Reduce the heat to medium and continue to cook until the liquid evaporates and the mushrooms turn deep golden brown.
Scrape the mushroom mixture into the bowl with the onions-set aside to cool for a couple of minutes.
Meanwhile heat some butter with garlic and toast the buns lightly.
Now in the food processor add the tomatoes, the lentils and half of the mushroom-onion mix, process so that it is pasty yet have a bite. Pulse it slightly, do not puree.
Put the mixture into a mixing bowl and mix in the egg(optional), a pinch of salt, black pepper.
Divide the lentil mixture into four portions, make each into a ball and flatten into a patty.
Coat the patty with the breadcrumbs.
Heat oil in a pan. Add the lentil patties and shallow fry on each side until crisp and deep golden.
Place a lettuce leaf, tomato slice and some onions on each of the buns.
Top with the patty and close with the other half.