Vegetarian Burger with Lentils

Preheat your at 400 F°

Preparation

• Strain the lentils.  
• Mince the onions and mushrooms.  
• Grate the cheese.  
• Toast the pine nuts for roughly 5 minutes in the oven.  
• Make nice slices of the tomatoes and onions to garnish the burgers.

Burger

• In a skillet with butter, color the onions and cook the mushrooms.  
• Add the garlic and balsamic vinegar and cook until almost fully evaporated.  
• Strain and set aside.
• In a food processor, place the lentils, cheese, pine nuts, wheat germ, mustard and capers.  
• Blend until almost smooth.  
• Add the mushrooms and onions that have cooled down slightly.
• Form the burger patties to fit the size of bun that you selected.  
• Sear the patties in a pan for roughly 4 minutes on each side.

Plating

• You can toast the burger buns if you wish.  
• Spread the mustard and ketchup on the bottom half of the buns.  
• Place the lettuce next.  
• Top with the veggie patties, tomato slice and onion rings.  
• Add any other sauce that you wish.  
• Top with the other half of the buns.  
• Transfer to the Lock&Lock Easy Match 950 ml square container.

Chef's tip

• You can flour the outside of your patties once they are formed to help keep them from sticking or falling apart.