Mushroom Lentil Burgers

• 1/2 pounds Button Mushrooms
• 2 Tablespoons Olive Oil
• 1 cup Diced Onion (about 1/2 Onion)
• 1 cup Green Lentils, Rinsed
• 2- 1/2 cups Water
• Kosher Salt To Taste
• 1 Tablespoon Paprika
• 1 teaspoon Crushed Red Pepper
• 1/2 teaspoons Cumin
• 3 whole Eggs, Lightly Beaten
• 1/4 cups Bread Crumbs
• 1/2 cups Whole Wheat Flour, More Or Less As Needed
• 1/4 cups Walnuts
• 2 Tablespoons Sun-dried Tomatoes

1. Clean and chop mushrooms to a small size.
2. Heat olive oil in a large pot over medium heat.
3. Add the onion and cook over medium heat for 10 minutes.
4. Add the mushrooms and cook for another 10 minutes until the mushrooms have reduced and the onion is translucent.
5. Add the lentils and water, bring to a boil and immediately reduce to a simmer for 30 minutes.
6. Remove from heat and let cool for 5 minutes.
7. Pour the mixture into a large mixing bowl.
8. Add a dash of kosher salt, paprika, hot red pepper and cumin.
9. Add the egg and bread crumbs, and combine using a potato masher.
10. Mash the lentils until about half are completely mashed and half are still intact.
11. Slowly add the flour until the lentil mixture is not too wet.
12. Add the walnuts and sundried tomatoes and stir to combine.
13. Using your hands, form a small portion of the mixture into a patty.
14. Repeat until you have used all of the mixture.
15. Heat a skillet to medium high and spray some oil on it.
16. Working in batches, add a few burgers and flip after 4 minutes.
17. When other side has crisped up remove and repeat.
18. Serve like a burger with slices of avocado, tomato, and/or hummus.
19. Enjoy!

mushrooms, olive oil, onion, green lentils, water, kosher salt, paprika, red pepper, cumin, eggs, bread crumbs, whole wheat flour, walnuts, tomatoes

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/mushroom-lentil-burgers/ (may not work)