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Receta Lentil Mushroom Bugers
by Kyla

Lentil Mushroom Bugers
Calificación: 5/5
Avg. 5/5 1 voto
  Estados Unidos American
  Raciónes: 12

Ingredientes

  • 1 cup dried green lentils
  • 1 teaspoon dried parsley
  • 1 garlic clove, minced
  • 1/4 cup chopped onions
  • 3/4 cup chopped walnuts
  • 2 cups panko bread crumbs
  • 1/2 cup ground flax seed
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 3 cups mushrooms, chopped
  • 1 1/2 cup kale, chopped
  • 2 tablespoons dijon mustard
  • 3 tablespoons balsamic vinegar

Direcciones

  1. In a medium-size pot, bring 2 1/4 cups of water to a boil, then add 1 cup dried green lentils, 1 teaspoon dried parsley, 1 minced garlic clove, and 1/4 c up chopped onions. Simmer for 35 to 40 minutes.
  2. Combine 3/4 cup chopped walnuts, 2 cups bread crumbs, and 1/2 cup ground flaxseeds in a small bowl and set aside.
  3. In a separate pan greased with olive oil, sauté 1 cup chopped onion, 2 minced garlic cloves, 3 cups finely chopped mushrooms, and 1 1/2 cups finely chopped kale or other winter greens for 8 to 10 minutes. Set aside to cool slightly.
  4. Remove lentils from heat, add 2 tablespoons Dijon mustard and 3 tablespoons balsamic vinegar, and mash ingredients together.
  5. In a large bowl, combine lentils, sautéed vegetables, and bread-crumb mixture. Cool in a refrigerator.
  6. Using your hands, form patties and fry or grill until lightly browned and crispy on both sides, about 3 to 5 minutes each side. Serve on a toasted bun or on their own.