Baharat Spiced Lentil Mushroom Burger
This lentil mushroom burger is a baked, oil-free veggie patty spiced with baharat, an Arabic and Levantine spice blend, and built on mushrooms caramelized in maple syrup instead of oil. Lentils, pumpkin seeds, garlic, cilantro, and parsley round it out, and a flax egg holds all 8 patties together without a real egg. Serve it with collard greens and a spicy tahini cilantro or tomato chutney sauce.
Servings 8 patties
Ingredients
- ¾ cup organic button, baby bellas, white or crimini mushrooms
- 2 cups organic cooked lentils soaked and boiled
- 2 tbsp organic maple syrup
- ¾ cup organic red onion chopped
- ½ cup organic cilantro chopped
- ¼ cup organic parsley chopped
- 3 cloves organic garlic finely chopped
- 4 tsp organic tomato paste
- ½ cup organic chickpea crumbs
- 3 tbsp organic flax egg
- zest of 1 organic lime
- 1 tbsp organic coconut aminos optional
- ⅓ cup organic pumpkin seeds
- 2 tsp organic Baharat spice blend
- sea salt to taste
Flax egg
- 1 tbsp organic ground flax meal
- 3 tbsp water
Baharat spice blend
- 2 tsp organic ground black pepper
- 1½ tsp organic ground coriander seed
- 1½ tsp organic cinnamon powder
- 1½ tsp organic ground cloves
- 2 tsp organic ground cumin
- ½ tsp organic cardamom powder
- 1½ tsp organic nutmeg
- 3 tsp organic paprika
Instructions
Flax egg
- Mix together and let it rest for 10 to 15 minutes, until slightly congealed. This makes the equivalent of one egg.
Baharat spice blend
- If you only have whole spices, grind them in a dry grinder before using.
Burger patties
- Cook the mushrooms with the maple syrup, onions, and garlic, adding water as needed to prevent sticking, until the mushrooms are well cooked. The mixture will be slightly sticky because of the caramelized maple syrup.
- Add 1 ½ cups of the cooked lentils, the cooked mushrooms, cilantro, parsley, tomato paste, coconut aminos if using, flax egg, pumpkin seeds, and the baharat into a food processor and mix well. The texture should be slightly chunky.
- Transfer the mixture to a bowl and add the lime zest, the rest of the lentils, and the chickpea crumbs.
- Divide into 8 equal parts and shape into patties.
- Bake at 400 F on a parchment lined baking tray for 15 minutes on one side, then flip and bake for another 5 to 7 minutes, until golden brown.
