2 tsp olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
¼ lb (2 cups) chopped mushrooms
1 cup cooked green/brown lentils (1/3 cup dried lentils makes 1 cup cooked)
½ cup cooked couscous, bulgur or barley (3 Tbsp. dry couscous makes ½ cup cooked)
¼ cup fresh wheat free breadcrumbs
1 tsp Dijon mustard
1 Tbsp soy sauce
½ tsp pepper
1 Tbsp oil
In a large skillet, heat 2 tsp. olive oil.
ADD onion and garlic and cook until lightly brown and fragrant. Add mushrooms. When mushrooms have begun to render their juices, increase heat and cook until all liquid has evaporated.
COMBINE mushroom mixture with lentils, couscous, breadcrumbs, mustard, soy sauce and pepper in a food processor. Blend just until mixture starts to stick together.
SHAPE mixture into 4 patties about ½” thick. Refrigerate for at least 1 hour.
In large skillet, heat remaining 1 Tbsp oil in large non-stick skillet or brush baking sheet with oil.
COOK burgers for about 5 minutes per side in skillet or 15 minutes per side in preheated 375°F/190°C oven, or until crusty and cooked through.