A flavor-filled and meaty burger without all the meat! Serve on buns with the dressing of your choice.

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Recipe Summary

prep:
30 mins
cook:
1 hr 30 mins
additional:
30 mins
total:
2 hrs 30 mins
Servings:
16
Yield:
16 patties
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine mushrooms, shallots, and olive oil in a stockpot over low heat. Cook until mushrooms release their moisture and it evaporates almost completely, 7 to 10 minutes. Remove mixture from the pot and let cool.

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  • Finely grate carrots and celery; dice garlic. Roughly chop the mushroom and shallots and place all vegetables in the pot over medium heat. Add water, broth, vinegar, paprika, coriander, salt, cumin, thyme, and marjoram. Stir gently, cover, and bring to a simmer.

  • Add millet, rice, peas, and lentils. Reduce heat to low and simmer for 1 hour. Remove from heat; let cool until safe to handle.

  • Form mixture into 4- to 5-ounce patties. Heat a heavy skillet over medium-low heat; fry patties until a crust forms on the outside, 4 to 5 minutes per side.

Nutrition Facts

217 calories; protein 9.2g; carbohydrates 37.3g; fat 3.9g; sodium 176.8mg. Full Nutrition
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