Mushroom & lentil burgers
9
Points®
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 teaspoon(s)
Onion
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 tablespoon(s)
Green or Brown Lentils, cooked
175 g
Vegetarian parmesan style hard cheese
1 tablespoon(s), grated
Smooth Mustard
1 teaspoon(s), level, English mustard
Walnut Halves
20 g, finely chopped
Plain White Flour
2 tablespoon(s), level
Wholemeal bread roll
4 medium
Lettuce
4 portion(s)
Tomato
1 medium, sliced
Mustard Cress
1 tablespoon(s)
Broad beans, 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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