- 1/2 lb dried lentils
- 3 cups water
- 1 large red onion, diced
- 2 tbsp olive oil
- 2 portabella mushroom caps, gills and stems removed, chopped
- 2 cloves minced garlic
- 1 1/2 tsp salt and black pepper
- 2 tbsp tomato paste
- 1/2 tsp thyme
- 1/2 cup red wine
- 2 tsp balsamic vinegar
- 2 tbsp vegan worcestershire sauce
- 1 tsp liquid smoke
- 1 cup chopped walnuts
- 3/4 cup ground flaxseed
- 3/4 cup vital wheat gluten
Rinse the lentils and cook in the water until they are tender and water is absorbed, about 30-35 minutes.
Fry the onion in the oil until soft. Add the mushrooms and garlic; fry until fragrant. Stir in the tomato paste, salt, thyme, and black pepper. Let fry for a few minutes. Stir in walnuts and let toast. Slowly add wine, vinegar, worcestershire sauce, and liquid smoke. Stir in the lentils.
Remove from heat and stir in flax seed and vital wheat gluten. Keep stirring to strengthen the gluten and get the burgers chewy. Form into ten patties and refrigerate for an hour. You can freeze them now to cook later, or preheat the oven to 350 degrees.
Sprinkle baking sheet with cornmeal and arrange patties on the pan. Bake for 20 minutes, then fry in a pan on medium heat with a little oil for 2 minutes per side. If you just want to fry them without baking, lower the heat and fry for 3-4 minutes per side.