Wild Mushroom Lentil Burgers With Creamy Cashew Sauce

• 1 cup beluga lentils
• Knob of ghee or coconut oil
• 1 red onion, sliced
• Couple pinches sea salt
• 2 cups / 175g mixed wild mushrooms, sliced (shiitake, oyster, chanterellen
• 5 cloves garlic, minced
• 3 tablespoons fresh rosemary
• 1 tablespoon fresh thyme
• 2 tablespoons tamari
• 1/2 cup / 80g sunflower seeds
• 15 kalamata olives
• 2 tablespoons olive oil
• 1 tablespoons Dijon mustard
• Freshly cracked black pepper
• Cashew Garlic Sauce:
• 1/2 cup raw cashews, soaked for at least 4 hours
• Scant 1/2 cup water
• 1 small clove garlic (start with just 1/2)
• 2 tablespoons extra virgin olive oil
• 4 teaspoons freshly squeezed lemon juice
• 2 tablespoons chives
• 1/2 teaspoon sea salt
• Squirt honey or maple syrup

1. 1. Wash and drain lentils. In a medium saucepan, cover with 2 cups water, bring to a boil, cover, reduce to simmer and cook until tender (about 20-25 minutes). Remove lid off to cool and set aside. Drain.
2. 2. In a frying pan heat a knob of ghee or coconut oil. Add sliced onions and a pinch of salt. Cook until softened, about five minutes, then add garlic, rosemary and thyme. Cook a few minutes, then add sliced mushrooms. Allow the mushrooms to cook without stirring for a few minutes so that they brown on one side. After five minutes, stir mushrooms and add tamari, stir to coat. When mushrooms are cooked, remove from heat and set aside.
3. 3. In a food processor grind sunflower seeds until they resemble breadcrumbs. Add cooked lentils, mushroom mixture, mustard, olive oil, and plenty of cracked black pepper. Pulse to blend; stirring once in a while. Avoid adding too much liquid - the mixture should be really thick. Season to taste.
4. 4. Pit and chop olives. Add to the food processor and stir to combine (you want them to remain in fairly large chunks).
5. 5. Form 6-8 balls with the mixture, slightly smaller than a baseball. Press to flatten into patties, but keep them thick. Press around the outside edge to prevent them from cracking.
6. 6. You can warm the burgers two ways. Remember that they are already fully cooked, so all you need to do is heat them up.
7. Frying: heat a knob of ghee or coconut oil and cook the burger on one side until golden, 4-6 minutes, flip and cook on opposite side. Serve.
8. Cook burgers in a 375u0b0F/ 190u0b0C oven for 15-20 minutes, flipping halfway through bake time.
9. 7. Serve burgers open-faced on a slice of whole grain sourdough toast, or in a pita. Garnish with anything you like! I used Cashew Garlic Sauce, pickled onions and a pile of greens.
10. Sauce:
11. 1. Soak cashews for at least 4 hours, up to 12. Drain & rinse well.
12. 2. Add cashews to food processor. Add 1/2 clove garlic, all other ingredients & 1/4 c. water. Blend, add more water if needed.

beluga lentils, ghee, red onion, couple, mushrooms, garlic, fresh rosemary, thyme, tamari, sunflower seeds, olives, olive oil, mustard, freshly cracked black pepper, garlic, cashews, water, clove garlic, extra virgin olive oil, freshly squeezed lemon juice, chives, salt, squirt honey

Taken from www.epicurious.com/recipes/member/views/wild-mushroom-lentil-burgers-with-creamy-cashew-sauce-52095641 (may not work)