• 2 hours
  • 4
Image for Protein-Packed Veggie Burger

Ingredients

  • ¾ cup dried lentils
  • 2 cups vegetable broth or water
  • ½ tsp. sea salt
  • 2 tsp. olive oil
  • ½ red onion, diced
  • 2 cups brown mushrooms, chopped
  • 1 tbsp. garlic, minced (about 3 cloves)
  • ½ cup Manitoba Harvest Hemp Hearts
  • ½ tsp. cumin powder
  • 1 tsp. smoked paprika
  • 1 tsp. chipotle powder
  • 2 tbsp. parsley, chopped
  • 1 stalk green onion, chopped
  • Juice from ½ lemon

To Serve:

Directions

  1. Bring lentils, vegetable broth and ½ teaspoon sea salt to a boil.
  2. Cover and simmer until liquid has been absorbed, stirring once or twice for about 30 minutes.
  3. Mash well with a potato masher or in a food processor and set aside.
  4. Meanwhile, in a pan over medium-high, heat 2 teaspoons olive oil until hot but not smoking. Add onion and sauté for about 3 minutes until starting to brown.
  5. Add mushrooms and garlic to onion mixture and sauté for about 5 minutes until mushrooms become golden.
  6. Remove from heat and mix in mashed lentils and remaining ingredients. Season with sea salt to your taste.
  7. Form into 4 patties.
  8. Cover and chill for 30 minutes to overnight.
  9. Bake 15 minutes at 425°F until heated through and slightly crispy on the edges.
  10. Serve on your favourite bun with tomato, arugula and Cilantro Hemp Dressing.