We’re going vegetarian for the next few months to cut down on our grocery bill so I’ve begun to get more creative in the kitchen. I forgot to soak dry beans so I knew our only option for dinner was lentils. Tired of making dal, I immediately scoured Pinterest for a delectable lentil burger that didn’t require weird ingredients. Lo, and behold I found one from this awesome blog, 84th and 3rd. I had to make some tweaks since I didn’t have (a) Marmite or Vegemite (b) tomato paste or (c) lots of time. It turned out great! Details below.
Savory Lentil-Mushroom Vegetarian Burgers
- 1 c masoor dal (lentils), dry
- 4 oz mushrooms, chopped finely
- 1 yellow onion, diced
- 1-2 cloves garlic, finely diced
- 1/4 tsp salt
- 1/2 tsp oregano
- 1/4 tsp dried rosemary
- pinch chilli flakes
- 2 tsp tahini *the secret ingredient!*
- 1/4 tsp salt, or to taste
1. Bring the dal and 4 cups of water to a boil. Reduce heat to low and simmer covered for 25-30 minutes until soft. Drain and keep the lentils to the side, covered.
2. Saute the onion, garlic, and 1/4 tsp salt in olive oil for 5-7 minutes until the onions begin to turn golden. Add the chopped mushrooms, oregano, rosemary, and chili flakes; saute for 5 more minutes until soft.
3. Add the onion-mushroom mixture to the drained lentils. Mix together and add the tahini. Taste and add the remaining 1/4 tsp salt (or more or less to taste.)
4. Remove half of the final mixture and puree it with your immersion blender until as smooth as hummus. Mix with the remaining not-pureed half of the lentils.
5. Place a sheet of parchment paper on a baking sheet and form 6 patties by spooning out 6 equal portions of the lentil mixture onto the baking sheet, evenly spaced, and forming them into patties with your hand.
6. Put the baking sheet into the freezer for at least 15 minutes or in the fridge for 60 minutes to firm the patties before cooking. Meanwhile preheat the oven to 400F (200C)
7. Bake the patties in the heated oven for 10-15 minutes (depending on how cold your patties were before putting them in the oven it may take longer.) Then, flip the patties over and bake for 10 more minutes.
8. Remove from the oven and let cool 5 minutes before serving.
I loved eating these vegetarian burgers on these homemade bread machine hamburger buns. I probably let mine rise too long and ended up with huge buns. I used this recipe here and it was absolutely perfect. I nuked my milk for 30 seconds in a 1 cup Pyrex measuring cup which brought it to the right temperature. Definitely making these burgers and buns again!