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Ingredients

  • 1/2 cup quinoa
  • 1 can (19 oz) lentils, rinsed
  • 1/2 cup plain bread crumbs
  • 1 egg, lightly beaten
  • 2 cloves garlic, chopped
  • 2 tsp cumin powder
  • 1/3 cup cilantro
  • Juice of half a lemon
  • 1/2 cup walnut pieces
  • 1 Tbsp butter
  • 1/2 lb crimini mushrooms, sliced
  • 1/4 cup dry red wine
  • 2 tsp vegetable oil
  • 6 100% whole-grain buns

Directions

  1. In a saucepan, combine quinoa and 1 cup water. Bring to a boil and simmer about 10 minutes. Let quinoa cool.
  2. In a bowl, combine half the lentils, bread crumbs, egg, garlic, cumin, cilantro, lemon juice, cooked quinoa, and salt and pepper to taste.
  3. Place in a food processor or blender; process until well combined. Add remaining lentils and walnuts; pulse until they’re incorporated.
  4. Form into 6 patties.
  5. Preheat grill to medium.
  6. Meanwhile, melt butter in skillet over medium heat; add sliced mushrooms and saute for 5 minutes, stirring regularly.
  7. Stir in wine and cook for another 5 minutes.
  8. Brush burgers with oil and cook for 4 minutes per side.
  9. Toast buns for 2 minutes.
  10. Serve burgers on buns and top with sauteed mushrooms.
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