Ingredients
- 2 cups cooked lentils (the larger dark colored variety work best)
- 1 1/4 cups Mushrooms, minced
- 1 small minced Shallot or Sweet Onion
- 1 tbsp Dijon Mustard
- 1/4 - ½ cup Bread Crumbs
- ½ tsp dried Basil
- ½ tsp dried Oregano
- 1 tsp Garlic powder
- ½ tsp hot sauce (optional)
Method
- Drain lentils and pulse in a food processor until they are pulpy looking
- transfer to a large bowl
- Saute Shallot and mushrooms until tender and add to lentil mixture: mix well
- Add remaining ingredients and mix well
- Form mixture into patties (4-6 )
- Saute burgers in a lightly oiled fry pan until browned on both sides
Fries
- 4 large Russet Potatoes, scrubbed and cut into strips or wedges and patted dry
- 1 ½ -2 tbsp Olive Oil (or any oil you prefer)
- ½ tsp Sea Salt
Method
- Preheat oven to 425*
- Put sliced dried potatoes into a bowl and toss with oil and salt
- Place on a baking sheet and bake aprox. 20 - 25 minutes or until golden brown
*Tip
To cut even more calories, instead of putting the burger on a bun, top it with your favorite toppings and wrap it in Boston Lettuce leaves.
