A good veggie burger is so satisfying. I love veggie burgers, especially ones with mushrooms and nuts in them! Even if you aren’t a mushroom fan, you will like these. The flavor is even better the next day. I tried this recipe from The Vegetarian Collection cookbook.
1/2 cup raw unsalted cashews
2 Tbsp vegetable or olive oil
4 cups sliced white or cremini mushrooms
1 onion, chopped
1 – 2 cloves garlic, minced (I am a garlic lover, so I used 2)
1/4 tsp each salt and pepper
1 can (19 oz) lentils, drained and rinsed
1 Tbsp curry paste (I couldn’t find this, so I bought a jar of vegetable curry sauce instead and also used about 1/4 tsp of curry powder) *update – be careful with the kind of curry paste you use. I tried again when I found red curry paste, used 1 Tbsp and they were SPICY!!
1/4 cup dry whole wheat bread crumbs (or try using more if you don’t want the burgers to be so moist)
1/4 cup chopped fresh coriander (I used about 1 tsp dried)
Lettuce, bun, Veganaise, hummus, Daiya cheese, red onion, ketchup, mustard…whatever you like!
In a dry skillet, toast cashews over medium-low heat until fragrant, about 5 minutes. Transfer to food processor.
In same skillet, heat 1 Tbsp of the oil over medium-high heat; saute mushrooms, chopped onion, garlic, salt and pepper until no liquid remains, about 5 minutes. Add to food processor.
Add lentils and curry paste/curry powder to food processor; pulse to combine.
Transfer to bowl, then mix in bread crumbs and coriander. Shape mixture into 1/2 inch or so thick patties. This made 7 burgers for me.
In a large nonstick skillet or grill pan, heat remaining oil over medium heat; fry patties until crusty, turning once, about 16 minutes or so. These are quite soft so be patient. I think if you added some more breadcrumbs and cashews, it would make them firmer. But it doesn’t matter, they taste great!
Assemble your burger and enjoy! I’m going to make a huge batch next time and freeze them.