Scott's Lentil-Mushroom Burgers

Ingredients (6 servings):

• lentils
• 1 cup (200 g) dried green lentils, unhulled (2 1⁄4 cups cooked)
• 2 1⁄4 cups (540 ml) water
• 1 tsp dried parsley
• 1⁄4 tsp black pepper
• 3 garlic cloves, minced
• 1/4 finely chopped onion
• 3 tbsp balsamic vinegar
• 2 tbsp Dijon mustard
• bread crumb mixture
• 3⁄4 cup finely chopped walnuts
• 1 1/2 cups fine bread crumbs (original: 2 cups)
• 1⁄2 cup ground flax seed
• 2 tbsp nutritional yeast
• 1 tsp sea salt
• 1⁄2 tsp black pepper
• 1⁄2 tsp paprika
• vegetables
• 2 tbsp coconut oil or olive oil
• 3 cups finely chopped mushrooms
• 1 1⁄2 cups destemmed, finely chopped kale, spinach, or winter greens
• 3/4 finely chopped onion

Algorithm:

1. In a small pot, bring lentils with water, parsley, black pepper, garlic, and onion to boil, reduce heat and cook, partially covered until the water is absorbed, around 35 to 40 mins.
2. Meanwhile, combine the walnuts, bread crumbs, and flax seed in a large bowl. Add the rest of the ingredients and mix well.
3. Sauté the vegetables for 8 to 10 mins, then set aside.
4. When the lentils are ready, remove them from the heat and add vinegar and mustard and mash with potatoe masher or a wooden spoon to a thick paste.
5. Add the paste and vegetables to the bowl and mix well, then set in a refrigerator for 15 to 30 mins, or more.
6. Using hands, form burger patties and place on a waxed paper.
7. Lightly fry in a seasoned skillet, broil, or grill until lightly browned and crisp, 3 to 5 minutes on each side. Extra uncooked patties can be frozen on wax paper in plastic bags or wrapped.
8. Serve e.g. in a bun with some chedar and lettuce on top and with french fries.

Source: http://www.scottjurek.com/lentilmushroom-burger