Lentil-Mushroom Burger

scottjurek.com

Debbie Fenner

1 cup dried green lentils (2 1⁄4 cups cooked)

2 1⁄4 cups water

1 teaspoon dried parsley

1⁄4 teaspoon black pepper

3 garlic cloves, minced

1 1⁄4 cups finely chopped onion

3⁄4 cup finely chopped walnuts

2 cups fine bread crumbs (see note*)

1⁄2 cup ground flax seed (flax seed meal)

3 cups finely chopped mushrooms

1 1⁄2 cups destemmed, finely chopped kale, spinach, or winter greens

2 tablespoons coconut oil or olive oil

3 tablespoons balsamic vinegar

2 tablespoons Dijon mustard

2 tablespoons nutritional yeast

1 teaspoon sea salt

1⁄2 teaspoon black pepper

1⁄2 teaspoon paprika

Directions at scottjurek.com

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