Posted by Joe Wicks in Recipes
You know I love a burger so I had to include one in my new Veggie Plan. This mushroom burger with lentils and chickpeas is so juicy and it tastes amazing.
4 tsp olive oil
40g spring onions, finely chopped
100g mushrooms, roughly chopped
1 clove garlic, peeled and crushed
60g cooked lentils, drained and patted dry
30g chickpea flour
Small bunch of parsley, chopped
1 egg white
20g wholemeal breadcrumbs
Salt and pepper
30g light mayonnaise
11/2 tsp grain mustard or Dijon mustard
Burger bun, split and toasted
Preheat the oven to 180ºC. Heat half of the oil in a non-stick, ovenproof frying pan, add the spring onions, mushrooms and garlic and fry for 5 minutes until soft. Tip into a food processor with the lentils chickpea flour, parsley, egg white and breadcrumbs, season with salt and pepper then blend to a coarse paste. Tip the mixture onto a board and shape into a thick patty.
Heat the remaining oil in the frying pan, add the burger and cook for 2 minutes on each side until golden. Slide the pan into the oven and cook for 5 minutes to heat through.
Meanwhile stir together the mayonnaise and mustard and spread over the inside of the burger bun. Build up the burger, add the lettuce leaves and serve.
Make sure you pat the lentils dry on kitchen paper before adding them to the mix. If the mixture’s too wet it’ll be difficult to shape.
About Joe Wicks
Joe Wicks is the online nutrition coach inspiring people all over the world to cook with his #Leanin15 video meals on Instagram. He is also transforming the lives of thousands of people with his tailored online nutrition plan, The 90 Day Shift, Shape & Sustain plan.
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