Burgers
2 cups cooked puy lentils
2 large field mushrooms, finely chopped
1 ½ tablespoons flaxseed meal and 3 tablespoons water (or 1 beaten egg)
1 ½ cups Panko bread crumbs
2 ½ tablespoons Extra Virgin Olive Oil
1 teaspoon liquid smoke
2 teaspoons soy sauce or tamari
1 garlic clove, finely chopped
1 teaspoon dried chilli flakes
pinch of salt and freshly ground black pepper
Avocado Salsa
2 large avocados, chopped
2 large truss tomatos, chopped
2 tablespoons shredded fresh or packaged coconut
2 tablespoons fresh lime juice
1 tablespoon black sesame seeds
1 sliced red chilli
Extra virgin olive oil to drizzle
Preheat oven to 375 degrees.
For burgers:
Mix flaxseed meal with water and stand for 15 minutes to thicken as a flax egg (or use 1 beaten egg to bind dry ingredients).
In a large mixing bowl, add cooked lentils. Then with a fork or potato masher, mash the lentils. It takes some elbow grease to get them mashed up but you don’t want them all smooth, leave some texture and chunks in the mash.
In the bowl of lentils add the chopped mushrooms, panko breadcrumbs, olive oil, liquid smoke, soy sauce, garlic, chilli and salt and pepper. Give it a good mix and then add the flax egg. Mix again until all combined. The mixture should hold together easily.
Now form burgers from the lentil mixture. Divide and roll into balls, flatten into a burger shape. It should make 8 medium size burgers (approximately).
Line a baking tray with baking paper and place the burgers on the paper. Bake the burgers for 20 minutes, turning half way through.
Avocado Salsa
Gently mix together avocado, tomato, coconut and lime juice. Once plated sprinkle with sesame seeds and sliced chilli. Drizzle with extra virgin olive oil.
Note – Liquid Smoke is available from gourmet food stores.
