Whilst they don’t really replicate the taste or texture of a meat burger, these vegetarian versions are pretty damn tasty, even got the approval of my carnivorous other half!
They’re a little squishy in a bun but work brilliantly with a crunchy avocado salad. My top tip is to get your non-stick pan super hot before cooking the patties so the outsides get nice and crispy.
Mushrooms contain a good source of selenium and vitamin D, two nutrients shown to be lacking in the average UK diet. These clever fungi have the unique ability to convert UV light into vitamin D, even after harvesting. You can buy vitamin D rich mushrooms grown under UV light which is great for the winter otherwise simply leave your mushrooms in the sun so they can work their magic!
Mushroom, walnut and lentil burgers with crunchy avocado salad (download as PDF mushroom-lentil-and-walnut-burgers)
2 tbsp (30g) walnuts, roughly chopped
2 tsp olive oil
1 (75g) small onion, finely diced
2 (24g) cloves garlic, finely diced
150g chestnut mushrooms, chopped
1 tsp (3g) smoked paprika
½ tsp ground cumin
Pinch of cayenne pepper (to taste)
½ of a 400g can puy lentils
10g coriander, finely copped
40g fresh wholemeal breadcrumbs
1 extra large avocado, halved and stone removed
1 small yellow pepper, finely diced
½ small onion, finely diced
1 stick celery, finely sliced
6 cherry tomatoes, quartered
1 tbsp toasted pumpkin seeds
½ red chilli, finely chopped (to taste)
1 lime, juiced
1. Set a small frying pan over a medium heat and add the walnuts to toast for a few minutes (don’t leave the pan as they can burn really easily!). Once toasted set aside to cool.
2. Heat the oil in a large deep-sided frying pan over a medium heat. Add the onion and garlic and cook for 5 minutes or until softened.
Add the mushrooms and spices, cooking for a further 5 minutes. Season. Take the pan off the heat and leave to cool slightly.
3. Add the mushroom mixture and lentils to a food processor and blend until smooth.
4. Add this mixture to a large mixing bowl and combine with the walnuts, coriander and breadcrumbs.
5. Form the mixture into patties and set aside while you make the salad. You will get 2 large patties or 4 small from the mixture.
6. To make the salad, squeeze the avocado flesh from its skin into a medium-sized mixing bowl and break up, mashing slightly with the back of a fork.
7. Add the remaining salad ingredients and combine. Season.
8. To cook the patties, heat a large non-stick frying pan over a high heat. Once hot, add a little oil and gently place the burgers into the pan. Cook each side for 2-3 minutes so the patties start to colour and turn crispy.
9. Serve patties hot with crunchy avocado salad.
Download as PDF (mushroom-lentil-and-walnut-burgers)