Veggie Burger with Mushroom Patty

Ingredients

• 155 g cooked brown lentils (canned; drained weight)
• 1 onion
• 2 Garlic cloves
• 200 g shiitake mushrooms
• 3 tbsp olive oil
• 3 handfuls parsley (5 g each)
• 60 g American pistachios
• 1 egg (medium)
• Salt
• pepper (or chili flakes)
• 1 tsp smoked paprika powder
• 0.5 tsp Dried oregano
• 3 tbsp breadcrumbs (15 g each)
• 1 Organic lemon
• 4 large lettuce leaves
• 1 small beef tomato
• 4 burger buns
• 4 tsp herb quark
• 2 tsp ketchup (or burger sauce)

Instructions

1. 1.

   Drain the lentils in a sieve, rinse cold, let them drain well and place them in a food processor. Peel and dice the onion and garlic. Clean the mushrooms with a kitchen towel and cut into pieces.

2. 2.

   Heat 1 tbsp olive oil in a pan and sauté the onion, garlic, and mushrooms over medium heat for 5–10 minutes until golden brown. Add to the lentils and blend together until a coarse mash forms. Transfer the mash to a bowl.

3. 3.

   Wash, dry shake, and finely chop the parsley. Finely chop the pistachios as well. Add the parsley and 50 g of pistachios with the egg, spices, and breadcrumbs to the bowl. Wash the lemon hot, pat dry, grate the zest, and add it too. Mix everything and form four mushroom patties from the mixture.

4. 4.

   Heat the remaining olive oil in the pan and cook the mushroom patties on both sides over medium heat for about 5 minutes until crispy.

5. 5.

   Meanwhile wash and dry shake the lettuce. Peel, rinse, and slice the tomato. Toast the burger buns as desired. Spread quark on the bottom halves of the buns and layer with lettuce, tomato, and mushroom patty. Drizzle ketchup, sprinkle remaining pistachios, place the top bun, and enjoy the veggie burger with mushroom patty.