♥ Vegan, gluten-free
Yield: 6 - 8 burgers Prep Time: 15 min Cook Time: 15 min Total Time: 30 min
2 Tbsp (14 g) ground flaxseeds
1 tsp (5 mL) vegetable oil
2 red onion, diced
2 cloves garlic, minced
3 cups (300 g) cremini mushrooms, finely diced
⅓ cup (40 g) walnuts or pumpkin seeds or pecans
2 Tbsp (30 mL) sodium-reduced soy sauce
½ Tbsp (7 g) ground cumin
1 cup (150 g) cooked Just Vegan Original Indian Pulao or Just Vegan Original Indian Biryani
6 - 8 burger buns
1 cup (90 g) bread crumbs
1 Tbsp (7 g) nutritional yeast (optional)
1½ cups (115 g) cooked brown lentils
1 Tbsp (15 mL) ketchup
Fresh ground pepper to taste
In a large mixing bowl, add the ground flaxseeds with ¼ cup (60 mL) water. Set aside.
To a large pan, add the oil, onions and garlic and sauté on high heat until lightly golden, about 5 minutes, adding a splash of water as needed to deglaze the pan.
Then add the mushroom and walnuts, and cook until most of the moisture has evaporated, about 5 - 8 minutes. Add the soy sauce and cumin and continue to cook until all the moisture is evaporated.
Meanwhile, add the lentils to the same bowl as the flaxseeds and mash as best you can using an immersion blender, potato masher or fork. To the lentils, add the mushroom mixture, Just Vegan Original Indian Pulao or Just Vegan Original Indian Biryani, bread crumbs, nutritional yeast, ketchup, and pepper. Using your hands, combine until fully mixed and form into burger patties.
In a large frying pan, over medium heat, add a bit of vegetable oil and cook patties until golden on each side, about 2 - 3 minutes per side.
Toast the burger buns if desired and garnish.
When the patties are ready, assemble your Protein Rice & Mushroom Burger and enjoy!