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A blended burger patty of ground beef, red lentils, roasted mushrooms, ginger, garlic, jalapeño, paprika, and cumin, grilled and served atop a soft bun with provolone cheese, chimichurri sauce, lettuce, and tomato.
Ingredients
Directions
Nutrition
1 lb (500 g) whole red lentils, cooked and pureed
1 lb (500 g) mushrooms, roasted and pureed
1 lb (500 g) ground beef
3 Tbsp (45 mL) ground ginger
¼ cup (60 mL) garlic, chopped and sautéed
3 Tbsp (45 mL) jalapeno, minced
3 Tbsp (45 mL) paprika
2 Tbsp (30 mL) cumin
14 each Provolone cheese slices
28 each slices Roma tomatoes
3 cups (750 mL) chimichurri*
14 each leaves iceberg lettuce, washed
14 burger buns
*To make the chimichurri: 1 cup (250 mL) flat leaf parsley, washed and picked 8 each garlic cloves, peeled ¼ cup (60 mL) shallot, roughly chopped 2 tsp (10 mL) dried oregano 2 tsp (10 mL) red chili flakes ½ cup (125 mL) red wine vinegar 2 tsp (10 mL) kosher salt 1 tsp (5 mL) black pepper, fresh ground 1 ½ cups (375 mL) extra virgin olive oil
Add all ingredients, except the oil, to a food processor and process until finely minced. Transfer to a small mixing bowl and cover with oil. Stir to combine and allow to marinate for 15 minutes prior to serving.
