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Photo of Mushroom & lentil burgers by WW

Mushroom & lentil burgers

10
9
9
SmartPoints® value per serving
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Easy
Summer get-togethers are a great chance to enjoy healthy, delicious food with friends. This flavour-packed veggie burger is perfect for grilling.

Ingredients

Mixed Dried Mushrooms

15 g

Olive Oil

3 teaspoons

Onion(s)

1 medium, finely chopped

Mushrooms

300 g, mixed, chopped

Garlic

2 clove(s), finely chopped

Thyme, Fresh

6 sprig(s), leaves picked and chopped

Parsley, fresh

2 tablespoons

Green or Brown Lentils, cooked

175 g

Vegetarian Parmesan Style Hard Cheese

1 tablespoons, grated

Smooth Mustard

1 teaspoons, level, English mustard

Walnut Halves

20 g, finely chopped

Plain White Flour

2 tablespoons, level

Wholemeal Bread Roll

4 medium

Lettuce

4 portion(s)

Tomato

1 medium, sliced

Mustard Cress

1 tablespoons

Broad beans, frozen, boiled

100 g

Petits Pois, boiled

100 g

Light Feta Cheese

25 g

0% fat natural Greek yogurt

35 g

Instructions

  1. Put the dried mushrooms in a small heatproof bowl, cover with boiling water and leave for 10-15 minutes. Drain and chop.
  2. Heat 1 teaspoon of the oil in a pan and cook the onion for 5 minutes. Add the fresh mushrooms and cook for 5-10 minutes, until any water has evaporated. Add the garlic and herbs and cook for 3 minutes. Tip into a bowl.
  3. Stir the rehydrated mushrooms, lentils, cheese, mustard and walnuts into the mushroom mixture and season to taste. In a food processor, whizz half the mixture to a purée, then combine with the rest of the mixture and the flour. Shape into 4 patties and chill for 30 minutes.
  4. Heat a nonstick griddle or frying pan to medium, brush the patties with the remaining oil and cook for 3-4 minutes each side. Reduce the heat to low and cook the burgers for a further 5 minutes on each side.
  5. Meanwhile, bring a pan of water to the boil. Add the broad beans and petits pois and cook for 2 minutes. Drain and run under cold water. Remove the skin from the broad beans, then chop roughly with the peas. Mix both with the feta and yogurt.
  6. To serve, fill the buns with the lettuce and tomatoes, followed by the mushroom patties, the broad bean salad, cress and the bun top.

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