Black Lentil, Pistachio and Shiitake Mushroom Burger


  • 3 shallots, diced
  • 2 tsp olive oil
  • 1/2 cup black lentils, rinsed
  • 5-7 dried Shiitake mushroom caps
  • 1/2 cup pistachios
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup vital wheat gluten
  • 1 TB Ener-G, whisked with 1/8 cup water
  • 2 tsp dried rubbed sage
  • 1/2 tsp salt
  • 1/4 tsp cracked pepper


  • ┬áBring three cups of water to a boil.
  • Saute the diced shallots in a separate saute pan with oil over low heat.
  • When the water boil, add in the lentils and dried shiitake caps and cover the pot.
  • Boil for 18-20 minutes, then pour them into a fine-mesh strainer to drain and cool.
  • Once cooled, remove the shiitake from the lentils and dice them up, discarding the tough stems.
  • Place pistachios into a food processor and coarsely grind them.
  • When your shallots are nicely caramelized. Add the shallots, lentils, diced shiitake caps, pistachios and parsley to a large bowl and mix until well combined.
  • Add the vital wheat gluten and stir.
  • Add the water/Energ-G mixture and stir for about two minutes with a strong fork to allow the gluten to develop.
  • Add the sage, salt and pepper, stir until well combined.
  • You can then either place the mixture in the refrigerator for a few hours or fry the burgers immediately.
  • To fry the burgers, shape them into patties. Fry in a saute pan with a little olive oil for 2-3 minutes on each side, or until it is slightly browned.

Source: Daily Vegetarian


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