Mushroom & lentil burgers recipe

Ingredients

• 1 tbsp flax seeds
• 3 tbsp water
• 4 tbsp olive oil
• 8 oz (225 g) mushrooms finely chopped
• 1 tbsp soy sauce
• ½ tsp smoked paprika
• 1 small onion diced (optional but recommended)
• 25 mm (1”) lump of fresh ginger, peeled and finely grated
• ½ tsp salt
• ½ tsp pepper
• 1½ cups (300 g) lentils cooked
• 1 cup (100 g) oats
• 2 tbsp of Dijon mustard

1. Preheat the oven to 200°C (400F).
2. To make the flax paste, combine the flax seeds and water in a small bowl and mix. Reserve for later use.
3. Using a large saucepan, heat 1 tbsp of olive oil on a medium heat.
4. When the oil begins to bubble add the mushrooms and cook until almost all of the moisture has evaporated, for about 6-7 minutes.
5. Add the paprika and soy sauce and cook for another 2-3 minutes. Remove and set aside in a mixing bowl.
6. Now heat another tbsp of olive oil over a medium heat. Once the oil begins to bubble, add the optional onion and cook for 4-5 minutes, until semi-clear. Now add the ginger and cook for another 2 minutes. Add the salt and pepper and cook for further 2 minutes.
7. Next, place the onion into a food processor, add the lentils, oats, and flax seed mix. Pulse until chunky, thick and creamy.
8. Transfer the lentil mixture to the bowl with the mushrooms. Mix well, then shape into 4 burgers. Place on a baking tray and cover with plastic wrap, then put in the freezer for 20 minutes to amalgamate the ingredients prior to cooking.
9. Remove the burgers from the freezer. Then in a large saucepan heat the remaining olive oil over medium heat. when the oil begins to bubble, add the burgers, taking care not to overcrowd the pan. Cook for 5 minutes each side.
10. To build the burgers, top each bun with a burger, then add a layer of Dijon mustard, tomato slices, and sliced pickled gherkins.