Ingredients
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olive oil (from 1 teaspoon to 2 tablespoons, your choice)
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1 small yellow onion, diced medium
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3 garlic cloves, minced
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fresh black pepper
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1/2 teaspoon dried thyme
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1/4 teaspoon dried tarragon
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1/2 cup kalamata olive, pitted (or any olive you like)
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1 (15 ounce) can cooked lentils, rinsed and drained (1 1/4 cups)
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1 cup breadcrumbs, divided
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2 tablespoons soy sauce
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2 teaspoons fresh lemon juice
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1/4 teaspoon liquid smoke
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1/2 lb cremini mushroom, thinly sliced
Instructions
- Preheat oven to 350°F.
- Preheat a large, heavy bottomed pan non-stick (preferably cast iron) over medium high heat.
- Saute onion for about 3 minutes with a pinch of salt.
- Add mushroom, garlic, black pepper, thyme and tarragon and saute for 7 to 10 minutes, until mushroom is cooked.
- While mushroom is cooking, place olives in food processor and pulse until they are finely chopped (not pureed.)
- Remove from food processor and set aside. (No need to clean it out for the next step.).
- When mushrooms have cooked, add mushroom mixture to the food processor.
- Add all other ingredients except for 1/2 a cup of the breadcrumbs. (Did you hear me? Reserve 1/2 cup of the breadcrumbs, this will give them better texture.)
- Pulse until mostly smooth, but there should still be a little texture.
- Transfer to a large mixing bowl.
- Add the remaining 1/2 cup breadcrumbs to the burger mixture, along with the chopped olives, and thoroughly combine.
- Divide burger mix into 6 equal pieces.
- Line a baking sheet with parchment paper and spray with cooking spray. Form mixture into patties, spray with a little more cooking spray and bake for 15 minutes.
- Flip burgers and bake for 12 to 15 more minutes, until nicely browned.
- They taste great served immediately but they’re also excellent at room temperature so don’t be afraid to stuff into a sandwich and take as a lunch.