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