Ingredients
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For the Mushroom-Lentil Patty
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1 cup cooked brown lentils brown lentils1 cup cooked brown lentils
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1 cup finely chopped cremini or button mushrooms button mushrooms1 cup finely chopped cremini or button mushrooms
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1/2 cup finely chopped walnuts walnuts1/2 cup finely chopped walnuts
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1/2 cup gluten-free rolled oats gluten-free rolled oats1/2 cup gluten-free rolled oats
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2 tbsp finely chopped fresh parsley fresh parsley2 tbsp finely chopped fresh parsley
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1 tbsp chopped fresh thyme fresh thyme1 tbsp chopped fresh thyme
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1 tbsp tomato paste tomato paste1 tbsp tomato paste
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2 cloves garlic, minced garlic2 cloves garlic, minced
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1 shallot, minced shallot1 shallot, minced
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1 tbsp ground flaxseed mixed with 2.5 tbsp water (flax egg) ground flaxseed1 tbsp ground flaxseed mixed with 2.5 tbsp water (flax egg)
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1 tsp smoked paprika smoked paprika1 tsp smoked paprika
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Salt and pepper to taste pepperSalt and pepper to taste
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For the Red Wine Onion Jam
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1 large red onion, thinly sliced red onion1 large red onion, thinly sliced
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1/2 cup dry red wine (vegan-friendly) dry red wine1/2 cup dry red wine (vegan-friendly)
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1 tbsp balsamic vinegar balsamic vinegar1 tbsp balsamic vinegar
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1 tsp coconut sugar or maple syrup coconut sugar1 tsp coconut sugar or maple syrup
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Pinch of salt saltPinch of salt
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For the Dijon Cashew Spread
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1/2 cup raw cashews (soaked 2 hours) raw cashews1/2 cup raw cashews (soaked 2 hours)
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2 tbsp Dijon mustard dijon mustard2 tbsp Dijon mustard
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1 tbsp lemon juice lemon juice1 tbsp lemon juice
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2 tbsp water water2 tbsp water
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Salt and pepper to taste pepperSalt and pepper to taste
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For Assembly
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4 gluten-free burger buns gluten-free burger buns4 gluten-free burger buns
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1 cup baby arugula or mixed greens baby arugula1 cup baby arugula or mixed greens
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Sliced tomato (optional) tomatoSliced tomato (optional)
Directions
Assemble each burger by layering the spread, greens, patty, onion jam, and any optional toppings for a taste of French comfort cuisine. For a nut-free version, substitute sunflower seeds for walnuts and use sunflower seed butter in the spread. Use certified gluten-free oats and buns if needed. The onion jam and cashew spread can be prepared up to 3 days ahead.
Steps
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1
Done
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Prepare the flax egg by mixing ground flaxseed with water. Let sit 5 minutes. |
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2
Done
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Heat a skillet over medium heat. Sauté mushrooms, shallot, and garlic until soft and most moisture is gone (6-8 mins). |
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3
Done
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In a food processor, pulse cooked lentils, sautéed mushroom mixture, walnuts, oats, parsley, thyme, tomato paste, smoked paprika, flax egg, salt, and pepper until a uniform but textured mixture forms. |
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4
Done
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Shape into 4 burger patties. Place on a parchment-lined baking sheet. |
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5
Done
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Bake at 400°F (200°C) for 20-25 minutes, flipping halfway. |
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6
Done
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Meanwhile, make the onion jam: In a small saucepan, cook red onion with a pinch of salt over medium-low heat until soft (8 mins). Add red wine, balsamic vinegar, and coconut sugar or maple syrup. Simmer, stirring occasionally, until jammy and reduced (15-20 mins). Set aside. |
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7
Done
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For the Dijon cashew spread: Blend soaked cashews, Dijon mustard, lemon juice, water, salt, and pepper until smooth and creamy. |
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8
Done
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Toast buns if desired. Spread Dijon cashew sauce on the bottom bun, top with arugula, the mushroom-lentil patty, a generous spoonful of onion jam, sliced tomato (optional), and the top bun. |
