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Beetroot, mushroom & lentil burgers
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These vegan burgers owe their umami richness to nutritional yeast and porcini powder. Yeast flakes help provide vitamin B12, as well as other nutrients.
250g chestnut mushrooms
1 onion, quartered
1 tbsp olive oil
400g can lentils, drained and rinsed
1 beetroot (about 200g), coarsely grated
2 cloves garlic, crushed
¼ x 20g pack thyme, leaves finely chopped
1 tsp porcini powder
1½ tbsp nutritional yeast
150g pack Pentland Brig kale, stems removed
4 Essential Wholemeal Giant Baps
4 tsp vegan mayonnaise
1. Preheat the oven to 180ºC, gas mark 4. In a food processor, pulse the mushrooms and onion until fi nely chopped. Heat ½ tbsp oil in a frying pan and add the mushroom mixture; season. Fry over a medium-high heat until the mushrooms have released their liquid and started to brown – about 12-15 minutes.
2. Meanwhile, briefl y pulse the walnuts and lentils in the food processor to form a coarse paste, then tip into a mixing bowl. Put the grated beetroot in a clean cloth and squeeze out as much liquid as possible; stir it into the lentil mixture. Add the garlic, thyme, porcini powder and nutritional yeast to the frying pan and cook, stirring, for another minute. Tip into the lentil mixture and stir everything together to combine.
3. Shape the mixture into 4 patties, then put on a parchment-lined baking tray and bake for 25 minutes. Spread the kale out on a separate tray and drizzle over the remaining ½ tbsp oil. Roast above the burgers for a further 5 minutes. Split the buns and place, cut-side up, on another baking tray. Remove the kale and add the buns to the oven; cook for 4-5 minutes, until toasted. Spread the mayonnaise over the bun bases, top each with a handful of kale and a burger, then top with the bun lids. Serve with a green salad, if liked.
Typical values per serving:
This recipe was first published in April 2021.