3 shallots, diced
2 tsp olive oil
1/2 cup cooked black lentils
5-7 dried shiitake mushroom
1/4 cup grated carrots
1/4 cup grated zucchini
1/2 cup pine nuts
1/4 cup fresh parsley, chopped
1/4 cup wheat gluten (or gluten free starch*)
1/8 cup water with 2 spoons nutritional yeast
1/2 tsp salt
1/4 tsp cracked pepper
Precook the lentils with adequate soaking overnight and then boiling with salt and herbs of choice until cooked (can take about 1 hour).
Meanwhile sauté the shallots and spiralized carrots and zucchini with olive oil.
Boil 2 cups of water and add in the dried shiitake mushrooms and place the cover over the pot. Boil for 18-20 minutes, then pour them into strainer to drain and cool.
Place the pine nuts into a food processor and coarsely grind them. By this time, your shallots, carrots and zucchini should be nicely caramelized. Add them to the lentils, diced shiitake, pine nuts and parsley in a large bowl and mix until well combined.
Add in the wheat gluten (of gluten free alternative) and stir. Now add in the water/nutritional yeast mixture and stir for about two minutes with a strong fork to allow the mix to become thick.
Add salt and pepper and stir until well combined. You can then either place the mixture in the refrigerator for a few hours or bake the burgers immediately.
To bake the burgers, shape them into patties, slightly squeezing the mixture together as you are shaping it. Place some olive oil on pachement paper in an oven tray and bake for 15 minutes, or until it is slightly browned.
Serve with a wholesome bun or even just on a salad bed
V / GF*