Eating vegan for a month led Richard Blais to examine his pantry more closely. He discovered that ground porcini mushrooms add a meaty flavor to dishes like his veggie burger.
1/2 cup raisins1/4 cup roasted almonds, chopped1/2 pound white mushrooms1 cup steamed shelled edamame2 1/2 cups cooked green or brown lentils2 cups cooked Israeli couscous2 1/2 teaspoons curry powder1 tablespoon fresh lemon juice2 teaspoons ground dried porciniKosher salt1 1/2 tablespoons canola oil3 burger buns, split and toasted1/2 cup ketchup mixed with 1 tablespoon of pomegranate molassesMesclun greens tossed with lemon juice and sautéed mushrooms, for serving
In a food processor, combine the raisins and almonds and process until finely chopped. Add the mushrooms and process until coarsely chopped. Add the edamame, lentils and half of the couscous and process until coarsely chopped. In a small bowl, dissolve the curry in the lemon juice and add to the processor along with the porcini and process to a coarse paste. Fold in the remaining couscous and season with salt. Form the mixture into 6 patties, about 1 inch thick.
In a large nonstick skillet, heat the oil. Add the patties and cook over moderate heat, turning once, until browned, 6 minutes.
Arrange the bun halves on plates and spread them with pomegranate ketchup. Set the burgers on the buns, top with the greens and sautéed mushrooms and serve.
Calories 450Fat 10 gSatfat 0.9 gCarbohydrate 73 gFiber 13 gProtein 19 g