Wild Rice & Mushroom Burger

Directions

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1. Add the ground flaxseeds and water to a large bowl, mix, and set aside to gel.
2. Add the oil to a large pan on high heat. When hot, add the onions and garlic and sauté until lightly golden, about 5 minutes, adding a splash of water as needed to deglaze the pan.
3. Then add the mushroom and walnuts, and cook until most of the moisture has evaporated, which takes about 5 - 8 minutes.
4. Add the soy sauce, cumin, and coriander and continue to cook until all the moisture is evaporated.
5. Meanwhile, add the lentils to the same bowl as the flaxseeds and mash as best you can using an immersion blender, potato masher or fork.
6. To the lentils, add the mushroom mixture, rice, bread crumbs, nutritional yeast, ketchup, and pepper. Using your hands, combine until fully mixed and form into burger patties.
7. In a large pan on medium heat, add a bit of vegetable oil and cook the patties until golden on each side, about 2 - 3 minutes per side.
8. When the patties are ready, assemble your burger, and enjoy!

Notes

• Make-ahead: we love batch-making this recipe! We enjoy a couple burger patties the night they're made, and we freeze the rest. It makes for a speedy dinner when you're short on time.

Storage

• Keep the patties in an airtight container in the fridge for up to 3 days.
• The patties freeze well too! To prevent the patties from sticking together, place the patties on a baking tray or plate in a single layer and freeze. Once frozen transfer, they can be stacked on top of each other and sealed in an airtight container to keep frozen for up to 1 month.