Servings: 4 (click to scale)
Ingredients
- 1/3 cup dry lentils
- 2 cup water
- 4 oz white mushrooms
- 2 tsp olive oil
- 1/3 cup light mayonnaise
- 2 tsp lemon juice
- 2 tsp fresh garlic chopped
- 1/8 tsp kosher salt
- 1/2 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp ground paprika
- 4 oz 85% lean ground beef
- 1/2 tsp olive oil
- 1/3 cup yellow onion diced small
- 1 Tbsp fresh garlic minced
- 1 Tbsp fresh mint chopped
- 1 Tbsp fresh basil chopped
- 1 Tbsp fresh parsley chopped
- 1/8 tsp kosher salt
- 4 each whole grain hamburger bun
- 2 cup baby spinach
- 4 slices tomatoes
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Instructions
- Preheat oven to 400°F. Place lentils and water in a pot and boil for 15-17 minutes, drain and set aside.Toss the mushrooms in first listed olive oil and roast in oven for 20 minutes.Combine the lentils and mushrooms in a food processor and blend until a finely chopped paste is formed.
- Meanwhile, in a blender, combine mayo, lemon juice, first listed garlic, salt, cumin, turmeric, and paprika and blend until smooth. Refrigerate until ready to use.
- Combine pureed lentils and mushrooms with ground beef in a large mixing bowl. Add onions, second listed garlic, and second listed oil to a sauté pan and sauté over medium heat until translucent, 2-3 minutes. Add to the lentil mix. Add mint, basil, parsley, and salt. Mix well. Form 4 oz. patties. Grill on a flat top, turn as needed. Cook to desired internal temp.
- To build each burger, place cooked patty on the bottom of a toasted bun and top with spinach, tomato, and aioli.
Chef Tips
Recipe provided by Lentils.
Nutrition
Calories: 350kcal | Carbohydrates: 40g | Protein: 15g | Fat: 14g | Saturated Fat: 3g | Sodium: 650mg | Fiber: 5g
