Mushroom Lentil Burger & Fries

These hearty vegetarian burgers are packed with earthy mushroom and protein-rich lentils. Served with crispy fries, this meal is sure to satisfy your burger cravings without the meat!

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   To make the flax egg, combine the flax meal and water in a small bowl and stir. Set aside.

3. 3

   In a large saucepan, heat 1 tablespoon of olive oil over medium heat.

4. 4

   Once the oil begins to shimmer, add the mushrooms and cook until most of the juices have evaporated, 7-8 minutes.

5. 5

   Add the soy sauce and paprika and cook for 2-3 more minutes. Set aside in a large bowl.

6. 6

   Heat another tablespoon of olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-5 minutes, until semi-translucent. Add the garlic and cook for 2 minutes. Add the salt and pepper and cook for another 2 minutes.

7. 7

   Transfer the onion to a food processor, then add the lentils, oats, and flax egg. Pulse until chunky, about 10-15 pulses.

8. 8

   Transfer the lentil mixture to the bowl with the mushrooms. Mix well, using your hands if needed, then shape into 5 patties. Place on a baking sheet and cover with plastic wrap, then freeze for 20 minutes.

9. 9

   While the patties are freezing, prepare the fries. In a medium bowl, toss the potatoes, a drizzle of olive oil, the paprika, garlic powder, salt, and pepper until well-coated.

10. 10

    Spread the fries on a baking sheet and bake for 15 minutes.

11. 11

    Remove the patties from freezer. In a large saucepan, heat the remaining tablespoon of olive oil over medium heat. Once the oil begins to shimmer, add 2-3 patties, careful not to overcrowd the pan. Cook for 5 minutes, then flip and cook for 5 minutes on other side. Repeat with the remaining patties.

12. 12

    To assemble the burgers, top each bun with a patty, then layer on dijon mustard, tomato slices, and arugula.

13. 13

    Serve the fries with ketchup.

14. 14

    Enjoy!

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