Umami Olive Burger
- 1 cup lentils preferably black
- 2 tbsp coconut oil or ghee, divided
- 1 red onion sliced
- ½ tsp sea salt
- 5 cloves garlic minced
- 3 tbsp fresh rosemary chopped
- 3 sprigs fresh thyme stemmed and chopped
- 2 cups mushrooms sliced (we love shiitake)
- 2 tbsp tamari
- ½ cup walnuts
- 1 tbsp Dijon mustard
- 2 tbsp extra virgin olive oil
- freshly ground black pepper to taste
- 12 kalamata olives chopped
- Rinse and drain the lentils. Add them to a medium saucepan and cover with 2 cups of water. Bring the lentils to a boil, cover, reduce heat and simmer until tender (about 20 minutes). Remove the lid and set aside. If there’s any water left in the pot, drain the lentils in a colander.
- Add 1 tbsp coconut oil or ghee to a large skillet. Add the onions and salt and cook until softened, about five minutes. Add the garlic and herbs, cooking for 1 additional minute. Add the sliced mushrooms and cook until the mushrooms are browned, about 7-9 minutes.
- Stir in the tamari, stir to coat, and cook for an additional 2 minutes. Set aside and drain off excess liquid.
- In a high speed blender or food processor grind the walnuts completely. Add the cooked lentils, mushroom mixture, mustard, olive oil, and black pepper. Pulse to blend, scraping down the sides as you go. The mixture should be thick.
- Stir in the chopped olives - you don’t want to blend this part.
- Using your hands, form 6-8 patties. Heat 1 tbsp coconut oil or ghee and cook the burger until golden, 4-6 minutes on each side.
- We love these served on a bed of arugula or on a piece of our Sandwich Bread.
Make ahead tip: These patties can be prepared in advance and stored (uncooked) in the fridge for 3-4 days and in the freezer for 2 months. When you're ready to eat, cook and serve.