These burgers are absolutely delicious and relatively easy. They incorporate steamed lentils which you can find at stores like Trader Joe’s. They are already pre-cooked and just need to be reheated. This is the base for this burger. I also incorporated some sautéed eggplant, and mushrooms for added health benefits.

Heat the steamed packaged of lentils, add to high speed blender once slightly cooled. Add to that 5-6 slices of button mushrooms. Be sure to rinse these thoroughly as they retain fair amount of dirt.

Take the skin off a small eggplant, dice and heat in skillet add olive oil, a drizzle of water and ground sea salt. Heat until it becomes translucent about 15 minutes.  Measure 1 cup and add to the lentils. Reserve the rest and you can add some tomato sauce and seasonings for tomorrow night’s dinner!

Pulse in the blender until consistency is smooth, roughly about 2 minutes. Add to bowl with 1 egg, 3/4 cup (or slightly more) Panko Italian Style breadcrumbs, 1/4 or more shredded mozzarella cheese. Add sea salt and black pepper. Form into patties. If too wet add more breadcrumbs.

Using a non-stick pan, add a drizzle of olive oil and heat pan. Add two burgers at a time and fry on medium-high heat, then flip burgers. Cook about 3-4 minutes aside until both sides are browned and burger is cooked through.

These are so good! Serve on a bed of lettuce or a toasted buttered brioche bun with avocado, tomato and melted cheese serve with ketchup – (my fave).