My little sister and I have recently decided to go veggie, for various reasons that I won't get into, but I will say that we are having so much fun trying out new recipes and options! This is a recipe for a portobello mushroom burger - it was our first attempt and we were so pleased with the results! They were substantial, filling, and flavourful, and I would definitely make them again! (they were SO SO much better than the frozen veggie burgers from the grocery store... which I guess should be obvious because homemade things always are...haha)
Anyways! The recipe below is basically from THIS website. We made a few changes along the way by adding more fresh spices, using portobello mushrooms, and adding a few almonds along with the walnuts. Enjoy!
1 Tbsp. (15 mL) olive or canola oil
3 cups (750 mL) sliced mushrooms
1 onion, peeled and chopped
2 cloves garlic, crushed
1 19 oz. (540 mL) can lentils, rinsed and drained
1 tsp. (5 mL) Worcestershire sauce
1/2 tsp. (2.5 mL) thyme
Salt and pepper
1/2 cup (125 mL) fresh bread crumbs
1/4 cup (60 mL) chopped fresh parsley, basil, and chives
In a large dry skillet, toast the nuts over medium heat for 5-7 minutes, until golden and fragrant. Set them aside. Add the oil to the skillet and sauté the mushrooms and onion for about 5 minutes, until soft. Add the garlic and cook for a few more minutes, until all the moisture has evaporated.
Put the mushrooms and onion in the bowl of a food processor along with the lentils, Worcestershire, thyme, and salt and pepper to taste. Pulse until the mixture is well blended. Transfer it to a bowl and stir in the bread crumbs and parsley (if using).
Shape the mixture into patties and fry them in a little oil in the same skillet set over medium heat. Cook until they’re golden and crusty on both sides, flipping them as you need to.