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Preparation Time: 15 minutes
Cook Time: 30 minutes
Serves: 8-10 burgers
Ingredients
1 cup onion, minced
1 cup mushrooms, minced {such as crimini or shiitake (stems removed)}
2 tsps fresh ginger, grated
1½ (peeled & cut into large chunks) sweet potatoes {1 medium}
1 cup (rinsed & picked over) red lentils
Vegetable cooking spray (if desired)
2¼ cups vegetable stock
¼ cup fresh flat leaf parsley, finely chopped
¼ cup hemp seeds
1 tbsp curry powder
¼ cup cilantro, finely chopped
1-4 tbsps brown rice flour, if necessary
1 cup baby or quick oats
Method
1. Add mushrooms, ginger and onion into a pressure cooker pot.
2. Select the saute/brown setting and saute for 2-3 minutes.
3. Add the stock, sweet potatoes and the lentils into the pressure pot.
4. Place the lid over the pressure cooker, secure and set steam release handle/vent to "sealing".
5. Cook for 8 minutes on high pressure.
6. After cook time has been reached, let the pressure cooker pressure release naturally until the floating valve (metal pin) drops down.
7. Open the pressure pot lid.
NOTE: Make sure pressure has been released before opening the lid of the pressure pot.
8. Take out the sweet potato mixture into a big mixing bowl and set aside for 15 minutes to cool.
9. Heat up an oven to 375ºF.
10. Prepare a parchment paper lined baking sheet, sprayed with cooking spray.
11. Smash cooled sweet potato/lentil mixture using a fork or a potato masher.
12. Add in the curry powder, cilantro, parsley, and the hemps seeds into the big mixing bowl and stir until completely combined.
13. Add the oats and stir until incorporated and a paste-like consistency is formed.
TIP: If the mixture appears too wet, stir in 1 tbsp brown rice flour per time until desired consistency is reached.
14. Clean and moisten your hands.
15. Form 8-10 patties from the lentil mixture and transfer to the parchment paper lined baking sheet.
16. Place in the oven and bake for 10 minutes.
17. Flip the burgers over and bake until a brown and firm, for 10 more minutes.
18. Take out of the oven and allow to cool slightly.
19. Serve and enjoy.
20. Store leftovers in a freezer for up to 90 days.
