MUSHROOM, LENTIL AND BUCKWHEAT BURGER

LOVING INGREDIENTS........

  • 1.5 T canola oil
  • 6 cloves of garlic
  • 1/2 cup white onion (small dice)
  • 4 cups portobello mushroom (gilled and large diced)
  • 4 cups shiitake mushroom (remove stem)
  • 4 cups small button mushroom (whole)
  • 1/2 cup sundried tomatoes
  • 1/2 cup vegetable stock or white wine
  • 3 T tamari (soy sauce if not gluten free)
  • 1 lemon (juice)
  • 1 cup buckwheat
  • 1 cup cashews (toasted & blended in food processor until same size as lentils)
  • 1 cup lentils (cooked)
  • 2 T fresh parsley (finely chopped)
  • 2 T fresh thyme (finely chopped)
  • 1 T fresh oregano (finely chopped)
  • 1 cup flax meal
  • 2 t chili flakes
  • Salt & Pepper To Taste

THE METHOD TO THE MADNESS..........

  1. Gather your ingredients and get ready to have a BLAST!!!!!!
  2. In large pot add canola oil, medium heat
  3. Add garlic & onion
  4. Sweat until translucent
  5. Add ALL mushrooms, veg stock/wine, tamari & sundried tomato
  6. Simmer on low until mushrooms cooked (approx. 20 mins)
  7. Add fresh lemon juice
  8. Drain in colander (to remove excess moisture for proper binding), let sit 1 hr
  9. Blend mix in food processor until only very small chunks are visible
  10. Place cool/drained mix in large mixing bowl & combine buckwheat, cashews, lentils, parsley, thyme, oregano, flax meal & the ever loving chili flakes
  11. GET YOUR HANDS DIRTY!!! TIME TO MIX IT UP THOROUGHLY
  12. Let sit between 1-24 hrs (all about options)
  13. Form into 6 oz patties
  14. Spray/parchment baking tray & bake @ 375 F for 12 mins
  15. Cook in cast iron frying pan with canola oil, heated on the BBQ (to keep vegan)
  16. Place on gluten free or regular bun of your choice!!
  17. CONTINUE HAVING AN AMAZING & HEALTHY EXPERIENCE!!!