This burger not only contains lots of complementary vegetable protein from its combination of grains and legumes, but its meaty texture is hearty and delicious.
30 ml (2 tbsp) vegetable oil
1 onion, chopped
250 g (1/2 lb) fresh mushrooms, sliced
4 cloves garlic, chopped
500 ml (2 cups) cooked lentils
250 ml (1 cup) breadcrumbs
125 ml (1/2 cup) peanut or almond butter
30 ml (2 tbsp) miso paste
30 ml (2 tbsp) soy sauce
30 ml (2 tbsp) dried thyme
50 ml (1/4 cup) chia seeds
500 ml (2 cups) grated sweet potato
In a skillet over medium-high heat, place oil. Toss in onion, mushrooms and garlic and saute until browned, about 10 minutes.
Transfer mixture to a food processor. Add remaining ingredients except sweet potato. Puree until smoothly combined. Transfer to a mixing bowl and stir in sweet potato. Let mixture rest for 10 minutes.
Using your hands, shape mixture into evenly formed patties. They may be cooked immediately, refrigerated for a few days or frozen for 1 month.
When it is time to cook, you can fry them in a lightly oiled saute pan, sear them on a griddle or outdoor grill or bake in a 200 C (400 F) oven 15 to 20 minutes.
Makes 6 to 8 servings.
Source: Pulse Canada.