🍽️ Crispy Veggie Burgers with Mushroom Filling

Name: Crispy Veggie Burgers with Mushroom Filling
Total time: 30 min
Yield: 4 servings
Ingredients: 155 g cooked brown lentils (can; drained weight); 1 onion; 2 garlic cloves; 200 g shiitake mushrooms; 3 tbsp olive oil; 3 handfuls parsley (5 g each); 60 g American pistachios; 1 egg (size M); salt; pepper (or chili flakes); 1 tsp smoked paprika powder; 0.5 tsp dried oregano; 3 tbsp breadcrumbs (15 g each); 1 organic lemon; 4 large lettuce leaves; 1 small beefsteak tomato; 4 burger buns; 4 tsp herb quark; 2 tsp ketchup (or burger sauce)

448 kcal · 30 min · 4 servings

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Ingredients

155 g cooked brown lentils (can; drained weight)
1 onion
2 garlic cloves
200 g shiitake mushrooms
3 tbsp olive oil
3 handfuls parsley (5 g each)
60 g American pistachios
1 egg (size M)
salt
pepper (or chili flakes)
1 tsp smoked paprika powder
0.5 tsp dried oregano
3 tbsp breadcrumbs (15 g each)
1 organic lemon
4 large lettuce leaves
1 small beefsteak tomato
4 burger buns
4 tsp herb quark
2 tsp ketchup (or burger sauce)

Instructions

1. Place the lentils in a sieve and rinse them under cold water. Let them drain well and put them into a food processor.
2. Peel the onion and the garlic. Cut both into small cubes.
3. Clean the mushrooms with a cloth and cut them into pieces.
4. Heat one tablespoon of olive oil in a frying pan.
5. Fry the onions, garlic, and mushrooms over medium heat for 5 to 10 minutes until they are golden brown.
6. Add the fried mixture to the lentils in the food processor.
7. Puree everything into a coarse paste.
8. Transfer the paste into a bowl.
9. Wash the parsley thoroughly and shake it dry.
10. Finely chop the parsley.
11. Chop the pistachios finely.
12. Add the parsley and 50 grams of the pistachios to the bowl.
13. Add the egg, the spices, and the breadcrumbs.
14. Rinse the lemon with hot water and dry it.
15. Grate the lemon zest and add it to the mixture.
16. Mix all ingredients thoroughly.
17. Shape the mixture into four mushroom patties.
18. Heat the remaining olive oil in the frying pan.
19. Fry the mushroom patties on both sides over medium heat for about 5 minutes until crispy.
20. Wash the salad and shake it dry.
21. Core and wash the tomato.
22. Slice the tomato.
23. Toast the burger buns in a toaster if desired.
24. Spread quark on the bottom halves of the buns.
25. Top the buns with salad, tomato, and a mushroom patty.
26. Add ketchup to taste.
27. Sprinkle the burger with the remaining pistachios.
28. Place the bun tops on and enjoy your veggie burger.

Nutrition per serving

kcal: 448
Protein: 19 g · Fett/Fat: 23 g · Carbs: 41 g