This is another yummy vegetarian burger creation. This was perfect for my meal prepping. Making all these amazing vegetarian dishes are such a treat. I feel like I'm cheating because it tastes so good.
I'm definitely going to need to try desserts soon...
- 1 tablespoon extra-virgin olive oil, divided
- 3/4 cup chopped onion
- 2 garlic cloves, chopped
- 1 regular or gluten free hamburger bun
- 6 ounces assorted mushrooms
- 1 (8-ounce) pouch precooked black beluga lentils (such as Trader Joes)
- 4 teaspoons Dijon mustard, divided
- 2 teaspoons chopped fresh thyme
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1 large egg, lightly beaten
- 1/4 cup plain Greek yogurt (I used fagé)
- 3 tbs sirchacha
Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add onion and garlic; sauté 3 minutes or until onion is tender. Remove from heat.
Place 1 bun in a food processor; process until coarse crumbs form. Remove breadcrumbs from food processor; set aside.
Combine mushrooms, lentils, 2 teaspoons mustard, and the next 3 ingredients (through salt) in food processor; pulse to combine.
Combine onion mixture, breadcrumbs, mushroom mixture, and egg in a large bowl, stirring well. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Heat a large nonstick skillet over medium-high heat. Add the remaining 2 teaspoons oil to pan; swirl to coat. Add patties; cook for 4 minutes on each side or until browned. Remove patties from pan; arrange in a single layer on a baking sheet. Sprinkle patties evenly with cheese. Place under broiler for 2 minutes or until cheese is softened.
Combine yogurt, siracha and remaining 2 teaspoons mustard in a small bowl.
I decided to make this open faced, so I just topped my burgers with lettuce, tomatoes and put the fagé mixture on the side for dipping. You could definitely serve on a hamburger bun instead. Just depends on what your preference is.