Lentil and Mushroom Burgers

Ingredients

• 1 cup brown or green lentils
• 2 cups vegetable broth
• 8 oz cremini mushrooms
• ½ yellow onion
• 2 cloves garlic
• ½ cup breadcrumbs
• 1 egg
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp cumin
• ¾ tsp salt
• ¼ tsp black pepper
• 4 burger buns
• 4 lettuce leaves (optional)
• 4 tomato slices (optional)
• ¼ red onion slices (optional)
• 4 slices pickles (optional)
• 2 tbsp ketchup (optional)
• 2 tbsp mustard (optional)

Steps

1. Rinse lentils and combine with vegetable broth in a saucepan. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender but not mushy. Drain any excess liquid.
2. While lentils cook, finely chop mushrooms, onion, and garlic. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add mushrooms, onion, and garlic and sauté until softened and most liquid has evaporated, about 8-10 minutes.
3. In a large bowl, mash the cooked lentils with a fork or potato masher until mostly broken down. Add the sautéed mushroom mixture, breadcrumbs, egg, smoked paprika, cumin, salt, and pepper. Mix well until combined.
4. Divide the mixture into 4 equal portions and form into patties. If the mixture is too wet, add a little more breadcrumbs. If too dry, add a tiny bit of water.
5. Heat the remaining 1 tablespoon olive oil in the same skillet over medium heat. Cook the patties for 4-5 minutes per side, until golden brown and heated through.
6. Serve the lentil and mushroom burgers on toasted buns with your favorite toppings like lettuce, tomato, red onion, pickles, ketchup, and mustard.