It is so much better than the frozen types of veggie burgers you get in the store.
It’s like comparing frozen corn to corn on the cob. There is a world of difference.
Try different spices or garnishes to fit your own taste buds, let your imagination run free.
Goes great with Old Fashioned Tomato Bisque Soup!
- *1/2 cup French or red lentils
- *3 - 4 portabella mushroom caps
- *1 TBLE olive oil
- *2 cloves garlic, minced
- *1/2 cup onion, finely chopped
- *½ celery stalk, finely chopped
- *1 cup vegetable broth
- *½ teaspoon ground cumin
- *Sharp cheddar or provolone cheese, sliced
- *4- 5 slices of dried bread
- *Fresh sandwich bread, sliced or veggie buns
- Bring 4 cups of water to a boil. Add lentils and simmer for 20-30 minutes or until tender. Stir occasionally and add more water if needed. Drain all water and cool.
- Cut off the dirty part of the mushroom stem then chop the rest of the stem and cap into big slices.
- Heat oil and sauté onions for 5 minutes. Add garlic and cook 2-3 minutes longer. Mix in the mushrooms and cumin, cook for 4-5 more minutes.
- In a bowl crush the bread into small pieces or spin in a food processor for minute. Add the lentils, cooked mushrooms and onion. Season with salt and pepper to taste. Mix well.
- Form burgers into patties. Cook on oiled grill 3-5 minutes then turn over. Place slices of cheese on the top and cook another 3-5 minutes Jalapenos can also be added at this time.
- Serve hot with bread and preferred garnish or topping.
- Diet type: Vegetarian
- Diet tags: High protein
- Culinary Tradition: English
Cast Iron Grill Pans