Spiced Lentil and Mushroom Burgers with Avocado Salsa

Ingredients

• 200 g brown lentils
• 250 g mushrooms, finely chopped
• 1 medium carrot, grated
• 2 garlic cloves, minced
• 1 tsp cumin powder
• 1 tsp smoked paprika
• 2 tbsp fresh coriander, chopped
• 100 g whole grain breadcrumbs
• 200 g black beans, canned, rinsed and drained
• 1 avocado, diced
• 100 g cherry tomatoes, halved
• 1 lime, juiced
• to taste salt
• to taste pepper
• 4 whole grain burger buns

Steps

1. 1. Cook the lentils in a pot of boiling water for about 20 minutes until tender, then drain.
2. 2. In a skillet, sauté the garlic and mushrooms over medium heat until mushrooms release moisture and are soft, about 5-7 minutes.
3. 3. In a large bowl, combine the cooked lentils, sautéed mushrooms, grated carrot, cumin, smoked paprika, chopped coriander, and black beans. Mash together until well mixed but still chunky.
4. 4. Add breadcrumbs to the mixture until it holds together well. Season with salt and pepper.
5. 5. Form mixture into 4 burger patties.
6. 6. Heat a non-stick skillet over medium heat and cook patties for about 4-5 minutes on each side until golden brown.
7. 7. While the burgers are cooking, prepare the avocado salsa by combining diced avocado, halved cherry tomatoes, and lime juice in a bowl. Season with salt and toss gently.
8. 8. Assemble the burgers on whole grain buns and top with the avocado salsa.

Notes

• The avocado salsa adds a fresh, creamy element that balances the spices in the burger.

Substitutions

• If not using whole grain buns, use lettuce wraps for a gluten-free option.