Mushroom Lentil Burger Fries Recipe By Tasty Recipes

MUSHROOM-LENTIL BURGERS

Steps:

• Combine lentils, mushrooms, mustard, garlic powder, Italian seasoning, salt, and pepper in a food processor; pulse to combine.
• Transfer mixture to a large bowl. Add bread crumbs and egg; mix until evenly combined. Shape mixture into 6 equal-sized patties.
• Heat oil in a large skillet over medium-high heat. Place half of the patties in the skillet and cook for 5 minutes. Carefully flip and cook for 5 minutes more. Repeat with remaining patties.

MUSHROOM LENTIL BURGER & FRIES RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• To make the flax egg, combine the flax meal and water in a small bowl and stir. Set aside.
• In a large saucepan, heat 1 tablespoon of olive oil over medium heat.
• Once the oil begins to shimmer, add the mushrooms and cook until most of the juices have evaporated, 7-8 minutes.
• Add the soy sauce and paprika and cook for 2-3 more minutes. Set aside in a large bowl.
• Heat another tablespoon of olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-5 minutes, until semi-translucent. Add the garlic and cook for 2 minutes. Add the salt and pepper and cook for another 2 minutes.
• Transfer the onion to a food processor, then add the lentils, oats, and flax egg. Pulse until chunky, about 10-15 pulses.
• Transfer the lentil mixture to the bowl with the mushrooms. Mix well, using your hands if needed, then shape into 5 patties. Place on a baking sheet and cover with plastic wrap, then freeze for 20 minutes.
• While the patties are freezing, prepare the fries. In a medium bowl, toss the potatoes, a drizzle of olive oil, the paprika, garlic powder, salt, and pepper until well-coated.
• Spread the fries on a baking sheet and bake for 15 minutes.
• Remove the patties from freezer. In a large saucepan, heat the remaining tablespoon of olive oil over medium heat. Once the oil begins to shimmer, add 2-3 patties, careful not to overcrowd the pan. Cook for 5 minutes, then flip and cook for 5 minutes on other side. Repeat with the remaining patties.
• To assemble the burgers, top each bun with a patty, then layer on dijon mustard, tomato slices, and arugula.
• Serve the fries with ketchup.
• Enjoy!

MUSHROOM BURGERS

Steps:

• In a large bowl, combine the first 9 ingredients. Shape into four 3/4-in.-thick patties., In a large cast-iron or other heavy skillet, heat oil over medium heat. Add burgers; cook until crisp and lightly browned, 3-4 minutes on each side. Serve on buns with lettuce and if desired, tomato and mayonnaise.

LENTIL BURGERS

Steps:

• Pulse lentils in a food processor until coarsely ground; transfer to a large mixing bowl.
• Mix onion, egg, bell pepper, and bread crumbs with the lentils; add mozzarella cheese, garlic, salt, and pepper to the lentils and mix.
• Divide the mixture into four equally sized portions, roll into balls, and flatten into patties.
• Spread cornmeal into a wide, shallow bowl. Dredge patties in cornmeal to coat.
• Heat olive oil in a wide skillet over medium-high heat. Cook patties in skillet until browned, about 5 minutes per side.

MUSHROOM LENTIL BURGER & FRIES RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• To make the flax egg, combine the flax meal and water in a small bowl and stir. Set aside.
• In a large saucepan, heat 1 tablespoon of olive oil over medium heat.
• Once the oil begins to shimmer, add the mushrooms and cook until most of the juices have evaporated, 7-8 minutes.
• Add the soy sauce and paprika and cook for 2-3 more minutes. Set aside in a large bowl.
• Heat another tablespoon of olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-5 minutes, until semi-translucent. Add the garlic and cook for 2 minutes. Add the salt and pepper and cook for another 2 minutes.
• Transfer the onion to a food processor, then add the lentils, oats, and flax egg. Pulse until chunky, about 10-15 pulses.
• Transfer the lentil mixture to the bowl with the mushrooms. Mix well, using your hands if needed, then shape into 5 patties. Place on a baking sheet and cover with plastic wrap, then freeze for 20 minutes.
• While the patties are freezing, prepare the fries. In a medium bowl, toss the potatoes, a drizzle of olive oil, the paprika, garlic powder, salt, and pepper until well-coated.
• Spread the fries on a baking sheet and bake for 15 minutes.
• Remove the patties from freezer. In a large saucepan, heat the remaining tablespoon of olive oil over medium heat. Once the oil begins to shimmer, add 2-3 patties, careful not to overcrowd the pan. Cook for 5 minutes, then flip and cook for 5 minutes on other side. Repeat with the remaining patties.
• To assemble the burgers, top each bun with a patty, then layer on dijon mustard, tomato slices, and arugula.
• Serve the fries with ketchup.
• Enjoy!