- 1 tbsp extra-virgin olive oil,
- Half large chopped onion
- 2 garlic cloves chopped
- 1 stale brioche bun toasted and made into breadcrumbs
- 150 g chopped chestnut mushrooms
- 250 g pouch precooked black beluga lentils
- 2 tsp Dijon mustard
- 2 tsp chopped fresh thyme
- 0.5 tsp freshly ground black pepper
- 0.25 tsp Salt
- 1 lrge egg, lightly beaten
To Serve:
- 25 g goat cheese, crumbled
- 4 brioche buns
- 1.5 tsp mayonnaise
- Roquette
Heat a large non-stickpan over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add onionand garlic; sauté 3 minutes or until onion is tender. Remove from heat. Place bun in afood processor; process until coarse crumbs form. Remove breadcrumbs from foodprocessor; set aside. Combinemushrooms, lentils, mustard, thyme, black pepper and salt in food processor;pulse to combine. Combine onionmixture, breadcrumbs, mushroom mixture, and egg in a large bowl, mixing well. Divide mixtureinto 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Heat a large non-stickpan over medium-high heat. Add the remaining 2 teaspoons oil to pan; swirl tocoat. Add patties;cook for 4 minutes on each side or until browned. Remove pattiesfrom pan; arrange in a single layer on a baking sheet. Sprinkle pattiesevenly with goats cheese. Place under broiler for 2 minutes or until cheese issoftened. To Serve: Combinemayonnaise and remaining 2 teaspoons mustard in a small bowl. Spread the tophalf of each of the remaining 4 buns with 2 teaspoons mayonnaise mixture andbuild the burger.