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MUSHROOM LENTIL BURGERS

Active Time : 30 minutes
Total Time : 1 1/4 hours
Serves : 6 servings
INGREDIENTS
  • 1 cup red lentils rinsed and drained
  • 2 tablespoons 100% pure olive oil divided
  • 1/2 cup chopped onion
  • 1/2 cup chopped red bell peppers
  • 1 tablespoon chopped garlic
  • 1 8 ounce package baby bella mushrooms chopped
  • 1 tablespoon chopped fresh thyme
  • 2 cups old fashioned oats
  • 1 large egg beaten
  • 3 tablespoons light mayonnaise
  • 1 tablespoon Dijon mustard
  • 6 hamburger buns
  • 6 tomato slices
  • - baby arugula leaves
DIRECTIONS

Prepare lentils according to package directions. Meanwhile, in large non-stick skillet, heat 1 tablespoon oil over medium-high heat. Add onions, peppers and garlic; sauté 2-3 minutes. Add in mushrooms and thyme; salt and pepper to taste. Continue sautéing until mushrooms are softened. Set aside.

Place oats in a food processor; process until finely chopped. Add egg, mushroom mixture and lentils; salt and pepper to taste. Pulse to combine. Form mixture into 6 (½-inch thick) patties.

In large non-stick skillet, heat remaining 1 tablespoon oil over medium heat. Add patties; cook 3-4 minutes on each side or until browned.

Meanwhile, in small bowl, combine mayonnaise and mustard. Spread on buns; top with tomato slices, arugula and burgers.