Portobello Mushroom And Lentil Burgers - cooking recipe

Ingredients

None None FOR THE CASHEW CREAM AIOLI
2 cups cashew nuts, soaked in water overnight
1 tbsp Dijon mustard
1/4 cup extra virgin olive oil
1/2 None lemon, juiced
1 clove garlic
1 tsp cider vinegar
None None FOR THE BURGERS
2 tbsp ghee, butter or olive oil
1 None onion, chopped
4 cloves garlic, chopped
None None Handful mixed fresh thyme, rosemary and sage, finely chopped
6 oz portobello mushrooms, thinly sliced
2 1/2 cups cooked lentils
2 cups ground almonds or other ground nuts
2 tbsp Dijon mustard
2 None eggs
2 cups arugula leaves
1 None red apple, cored and cut into thin wedges

Preparation

For the cashew cream aioli, drain the cashews, then rinse well. Place in a food processor with the remaining aioli ingredients and 1/2 cup water. Season with sea salt and freshly ground black pepper. Blend until smooth, thick and creamy, adding a little more water if necessary to achieve the perfect consistency. Set aside.
For the burgers, melt the ghee in a large skillet on medium heat. Saute the onion, garlic and herbs for 10 mins, or until the onion is soft and slightly browned. Add the mushrooms and cook for 5 mins, or until browned. Season generously with sea salt and freshly ground black pepper. Remove from the heat and allow to cool.
Put cooled mushroom mixture in a food processor with lentils, almonds, mustard and eggs. Blend until well combined. Shape into 12 balls.
Grease a large skillet and place on medium heat. Place half the balls in the skillet and press down gently to form burger shapes. Cook for 5-6 mins each side, or until golden. Remove from pan and keep warm while cooking remaining burgers.
To serve, stack 3 burgers per serving with the arugula, apple wedges and cashew cream aioli. Sprinkle with black pepper.