These lentil burgers are packed full of really great flavour and nutrition!
Gently sautee the onions, mushrooms and garlic in coconut oil in a frying pan till soft.
Meanwhile add all remaining ingredients into your OmniBlend apart from the grated sweet potato and carrot. Add the cooked mushroom mixture to your OmniBlend and blend until smooth. Pour the lentil mixture into a large bowl and stir through the grated sweet potato and carrot. Let the mixture set for 10 minutes giving the chia seeds time to work there magic! While this is happening you can be preparing your sauces and toppings… I served my burgers with a homemade yoghurt sauce, a fresh tomato capsicum salsa, fresh lettuce, tomato and hemp seeds.
Now you can shape the lentil mixture into round burgers and shallow fry in coconut oil on medium heat till brown and then flip and repeat on the other side. This quantity made a lot of burgers and I left half the mix overnight in a bowl and fried them the next day and thought these were even more successful and held together better. So leaving in fridge to set for as long as possible is a good idea.
Coconut oil (for frying)
1 onion chopped
2 large mushrooms chopped
2 cloves garlic chopped
1 and 2/3 cups of cooked red split lentils ( i cooked mine in water, 1 tblsp coriander powder and 1 tblsp cumin powder)
2/3 cup bread crumbs (I made these fresh by pulsing the end crust of a organic gluten free bread in the OmniBlend)
1 tblsp natural penutbutter or almond butter
2 tblsp miso paste
2 tblsp seaseme seeds
some herbs of your choice I used fresh parsley and dried cumin
1/4 cup chia seeds
1 1/2 cup greater sweet potato
1/2 cup grated carrot