Mushroom Lentil Burger & Slaw

• Green Lentils(200 g)
• Mushroom(300 g)
• Onion(1)
• Garlic(2 cloves)
• Olive oil(2 tbsp)
• Tomato paste(1 tbsp)
• Soy sauce(1 tbsp)
• Smoked paprika(1 tsp)
• Mustard(2 tbsp)
• Oats(80 g)
• All-Purpose Flour(2 tbsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Burger Buns(4)
• Cabbage(300 g)
• Carrot(1)
• Vinegar(2 tbsp)
• Maple syrup(1 tbsp)
• Flat Leaf Parsley(10 g)optional

Method

1. 1

   Add {Lentils} to a saucepan with 700ml water. Bring to a boil, then simmer until tender but not mushy, 20 minutes. Drain well and let the steam dry off.

   ~20 min

2. 2

   While the lentils cook, finely chop {Mushroom}, {Onion}, and {Garlic}. Thinly shred {Cabbage}, grate {Carrot}, and roughly chop {Fresh parsley}.

   ~10 min

3. 3

   Heat {Olive oil} in a large skillet over medium heat. Cook the {Mushroom}, {Onion}, and {Garlic} with {Salt} and {Black pepper} for 8 minutes until softened and lightly golden. Stir in {Tomato paste}, {Soy sauce}, and {Smoked paprika} for 1 minute.

   ~9 min

4. 4

   In a bowl, mash the drained {Lentils} until about half are broken down. Mix in the mushroom mixture, {Mustard}, {Oats}, and {Flour}. Shape into 4 firm patties. In a second bowl, toss {Cabbage}, {Carrot}, {Vinegar}, {Maple syrup}, and {Fresh parsley} into a crisp slaw.

   ~6 min

5. 5

   Wipe out the skillet and return it to medium heat with a light film of oil if needed. Cook the patties for 4 to 5 minutes per side until deeply golden and crisp at the edges. Toast the {Burger Buns} cut-side down for the last 1 to 2 minutes.

   ~10 min

6. 6

   Fill each bun with a mushroom lentil patty and a generous pile of slaw. Serve right away.

   ~6 min