Lentil Mushroom Burger
2 tbsp extra virgin olive oil
1/2 large onion, finely chopped
1 fresh portobello mushroom, finely chopped
1/2 cup dry millet
1/2 cup dry bulgur
1-1/2 cup dry French puy lentils (well rinsed)
1 tbsp ground dried porcini mushrooms
1 tsp fresh thyme, finely minced
1 tsp fresh rosemary, finely minced
2 tbsp fresh parsley, finely chopped
1/4 cup medium cheddar cheese, grated
Salt & pepper to taste
Sauté onion and portobello in olive oil until caramelized. Add parsley, rosemary and thyme and remove from heat.
In separate pots, cook millet, lentils and bulgur according to package instructions.
Mix all ingredients together. Form into patties and bake at 350 degrees for 12 minutes.
Once the burgers are cooked, you can brush them with olive oil and grill lightly on each side.
Yields 4-6 patties
Recipe provided by Executive Chef John Robertson
Photo credit Julie Daniluk