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Bring your tastebuds on an unexpected trip across the globe with this Spanish-inspired burger recipe: A blended burger patty of ground beef, red lentils, roasted mushrooms, onions, garlic, salt, oregano, and a generous dash of smoked paprika, grilled and served atop a soft bun with lettuce, a roasted red pepper petal, and a drizzle of orange-rosemary aioli.
Ingredients
Directions
Nutrition
1 lb (500 g) split red lentils, cooked, drained, pureed
1 lb (500 g) mushrooms, roasted, pureed
1 lb (500 g) ground beef
1 cup (250 mL) onion, chopped, sauteed
4 Tbsp (60 mL) garlic, chopped, sauteed
1 tsp (5 mL) salt
¼ cup (60 mL) oregano, chopped
3 Tbsp (45 mL) smoked paprika
14 each, lettuce leaves
14 each, half red pepper, fire roasted
3 ½ cups (875 mL) orange rosemary aioli*
14 each, burger buns
To make Orange Rosemary Aioli: In a small mixing bowl, combine: 3 ⅓ cup (825 mL) low-fat mayonnaise 3 Tbsp (45 mL) finely chopped rosemary 2 Tbsp (30 mL) orange juice 2 Tbsp (30 mL) garlic puree 1 tsp (5 mL) salt 2 tsp (10 mL) orange zest
