Pregnancy Friendly Gluten Free Mushroom Swiss Lentil Burger
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Learn more →Ingredients
4 servings
For the patties
- 1 cup green or brown lentils, rinsed
- 2 ½ cups water
- 8 oz cremini mushrooms, finely chopped
- ½ cup finely diced yellow onion
- 3 cloves garlic, minced
- 2 tbsp olive oil, divided
- ½ cup gluten free oats, pulsed to a coarse flour
- 1 large egg
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 1 tbsp tamari
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
For the topping
- 4 slices swiss cheese
For serving
- 4 gluten free burger buns, split
- 4 leaves butter lettuce (optional)
- 4 slices tomato (optional)
Instructions
- 1
Combine the rinsed lentils and 2 1/2 cups water in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20–22 minutes, until the lentils are fully tender and have absorbed most of the water. Drain any excess liquid, then spread the lentils on a baking sheet and let them cool for 10 minutes — they should look dry and matte, not wet.
- 2
While the lentils cook, heat 1 tbsp of the olive oil in a large skillet over medium-high heat until shimmering. Add the mushrooms and cook, stirring occasionally, for 5–6 minutes, until they release their moisture and the pan looks nearly dry. Add the onion and cook for 3–4 minutes, until softened and translucent. Add the garlic and cook for 1 minute, until fragrant. Transfer the mixture to a large mixing bowl and let it cool for 5 minutes.
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