Lentil Mushroom Burgers

When it comes to celebrating or just caring for those I love, it comes down to food and maybe even a great glass of wine. One way I truly know how to show love to those who are dear to me is through nourishment. Nourishment through their stomachs but also through our conversations as we leisurely enjoy a homemade meal together. Many peoples love language consists of gifts or words of affirmation, but not me.

Food is my love language. 

So today as we celebrate my Dad's birthday, it is only fit that I prepare dinner — vegan lentil mushroom burgers.

1 c dried lentils
2 1/4 c water
1 t dried Italian herbs
1 T nutritional yeast
1/2 t paprika
3 garlic cloves, minced
1 1/4 c finely chopped onion
3/4 c finely chopped walnuts
2 3/4 c fine bread crumbs
1/2 c ground flax seed
2-10 oz. packages of mushrooms, finely chopped
2 c destemmed, finely chopped kale
2 T extra virgin olive oil
3/4 c balsamic vinegar
1/4 c dijon mustard
sea salt and freshly ground black pepper

In a small pot, bring the lentils, water, Italian herbs, 1 garlic clove and 1/4 cup of the onion to a boil. Reduce heat and simmer until the water is absorbed and the lentils are soft.

While the lentils are cooking, combine the walnuts, bread crumbs, flax seed, nutritional yeast, salt, pepper and paprika. Mix well.

Sauté the remaining onion, remaining garlic, the mushrooms and kale in olive oil for 8-10 minutes, then set aside. Remove the lentils from the heat, add the vinegar and mustard, and mash to a thick paste.

In a large mixing bowl, combine the lentils, sautéed veggies, and bread crumb mixture. Mix well. Cool.

Using either your hands or a burger press to form patties on waxed paper. From here you can either freeze your patties for a later date or lightly fry on a grill pan or broil in the oven until lightly browned and crisp, about 5 minutes.

Now that the patties are prepped, I am ready for my Dad's birthday dinner this evening. These vegan lentil mushroom burgers are fabulous served on a whole wheat bun with grilled onions, a thick juicy slice of tomato and a dollop of guacamole. Follow me on Instagram (@passionateparsley) to see the burgers grilled up this evening!

Happy birthday to my Dad!

Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious. —Ruth Reichl

Recipe adapted from Scott Jurek.

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