To ensure the maximum taste, take care of rich aromatics, plenty of onion and plenty of garlic. A few sun-dried tomatoes boost the flavor even more. Lentils, breadcrumbs and an egg will bind the ingredients.

Top with roasted tomato slices, caramelized onion, avocado, spinach, mustard and some Mental.

For 4 large burgers you will need:

  • 1 cup boiled lentils, for 8-10 minutes
  • 5 whole wheat hamburger buns
  • 1 tablespoon of olive oil
  • 1 medium onion, cut into small cubes
  • 3 cloves of garlic, finely chopped
  • 1 package (250 g) mushrooms, chopped
  • 3-4 sun-dried tomatoes
  • 1 egg
  • salt and pepper
  • some oil
  • roasted tomatoes
  • caramelized onions
  • avocado spread or avocado slice
  • spinach/Swiss optional

How to make it:

  1. Process one bun in a blender to make the breadcrumbs. Put it aside.
  2. In a pan, heat a tablespoon of olive oil over medium-high heat and sauté the onion with a pinch of salt until softened and browned on the edges. Add the garlic, stir and cook for another 30-60 seconds. Add another tablespoon of olive oil to the pan, heat it up to high and add the mushrooms, then a little more salt – let the mushrooms sweat and release their juices. Lower the heat to medium and continue cooking until the liquid has evaporated and the mushrooms are browned. Once ready, set aside to cool to room temperature.
  3. In the blender add the sun-dried tomatoes, add the onion/mushroom mixture and process until it resembles a minced meat mixture. Add the lentils, process so that some of the lentils are melted and some remain whole. Add the breadcrumbs, egg, a pinch of salt and pepper – and mix well to combine. Let the mixture rest for about 30 minutes in the refrigerator.
  4. Divide the mixture into four portions. Shape each portion into a ball and flatten into a patty. Heat a non-stick pan over medium-high heat, add about 2 tablespoons of oil to the pan. Put the burgers in the pan and cook for about 3-5 minutes per side, depending on the heat of the pan. If you are going to use cheese, add the cheese to the burgers after the first flip.

To cook the lentils:

  • 1 cup lentils – rinsed
  • 2 cups of water

Add the lentils and water to a saucepan. Bring to a boil, reduce to a simmer and cook, covered, for about 20 minutes or until the lentils are tender. We drain.

To cook the caramelized onions:

  • 1 large onion, sliced
  • olive oil
  • salt

Heat a pan over low heat. Add a few teaspoons of olive oil, the onions and a pinch of salt. Cook over low heat for 30 minutes, stirring occasionally, until well browned.

To make the avocado-yogurt

  • 1 ripe avocado
  • 3 tablespoons of plain Greek yogurt

Mix the ingredients together to combine well.