Lentil-Mushroom Burgers – à la Scott Jurek

If you don’t have walnuts in your pantry, try subbing toasted pumpkin seeds.  For Scott’s original recipe, click HERE.

• Place lentils, water and parsley in a small sauce pan.  Bring to a boil, cover, reduce heat, and simmer until water is absorbed, about 35-40 minutes.
• In a large skillet, sauté the onion, mushrooms, and kale in the oil with a pinch of salt until soft.  About 8 to 10 minutes over medium heat.  Set aside.
• While the lentils cook and the onions sweat, mix all remaining ingredients a large bowl.
• When the lentils are done, mash them to a thick paste using a fork or a potato masher and add them to the bowl, along with the sautéed veg.  Mix thoroughly and allow to cool in the fridge for 15 minutes or more.
• Form patties with your hands, adding extra water if the mixture seems dry, more bread crumbs if it is too wet.
• Brush the tops of the burgers with oil and broil from the middle rack for 3 to 5 minutes on each side, until hot and a little crispy.  Alternatively you could cook them on a grill pan or fry in a skillet.
• Makes about 9 hearty patties.
• Uncooked patties can be frozen on wax paper or foil for a quick meal.

Tip:  Sometimes veggie burgers seem too bread-y.  If you find that’s the case, try using your burger as the bun!  Slice it in half and load up the inside with the things you would normally put on the outside.  Yums.