Lentil and Mushroom Veggie Burger

The delicious mix of lentils, mushrooms and whole grains give this burger a great taste and texture. The baking helps keep the calories down!

Ingredients:

1 cup of dry lentils cooked and drained
1 cup of short grain brown rice and millet (1/2 cup of each combined)
1 potato diced
1 celery stalk diced (1/3 cup)
1 small yellow onion diced (3/4 cup)
1 cup brown mushrooms chopped
2 cloves of garlic minced (1 tsp)
2 tsp of poultry seasoning
2 tsp of soy sauce
Olive Oil
Corn meal

Preparation:

1. Cook lentils in a pot of water. Bring to a boil then lower heat to simmer until the lentils are soft. (45 minutes to 1 hour. Drain, salt to taste and set aside.
2. Add the rice and millet to a pot with two cups of water, bring to a boil then lower heat to simmer until the water is evaporated and the grains are soft. 40 minutes
3. Dice and steam the potato until soft,15 minutes, add salt and pepper then mash and set aside
4. Heat the oil in a frying pan and add the vegetables and poultry seasoning. Sauté until the veggies are browned then add the soy sauce and sauté for one more minute.

Procedure:

Add 2 cups of cooked lentils, 1 cup of the cooked rice and millet mixture and ½ cup of mashed potato to a large bowl
Add the vegetables to the bowl and mix well.
Use a 1/3 measuring cup to scoop up the mixture and hand press into patties.
Dust the patties with corn meal on both sides and place on a greased baking tray.
Bake at 350 degrees for 15 minutes then flip patties and bake for another 15 minutes

Cook’s Note:

Add your favorite condiments and trimmings and serve.
Make a double batch and freeze the extra patties for another time.