Recipe by
View All
Share this recipe
A blended burger patty of ground beef, red lentils, roasted mushrooms, onion, garlic, oregano, basil, and parsley, grilled and served atop a soft bun with baby arugula, a parmesan tuile, and an arrabbiata ketchup.
Ingredients
Directions
Nutrition
*TO MAKE ARRABBIATA KETCHUP: 3 Tbsp (45 mL) extra virgin olive oil 1 Tbsp (15 mL) crushed red pepper flakes 1 cup (250 mL) yellow onion, minced 2 Tbsp (30 mL) garlic puree 3 1/3 cups (825 mL) canned whole tomatoes ½ cup (125 mL) fresh basil leaves, torn 1 tsp (5 mL) salt ½ tsp (2 mL) pepper
Heat oil in a large saucepan. Add red pepper flakes and onions and sauté for 5 minutes until translucent. Add garlic and tomatoes and cook until fragrant, breaking up tomatoes with a spoon. Reduce heat to a simmer and cook for 20 minutes. Place all ingredients in a blender and process until smooth. Pass through a fine mesh strainer back into pot and reduce as necessary to achieve desired consistency of finished sauce.