Recipe by Kozmic Blues
From the Post Punk Kitchen Website! These were DELICIOUS! I love making my own veggie burger, and these had such a wonderfully unique taste. The salty brine of the olives mixed with the meaty texture of the mushrooms made a perfect match. One thing I also really liked about this recipe was the addition of dried tarragon. I do have a small plastic bag of the spice, but I don't really come across too many opportunities to use it. To me, tarragon has a licorice and slightly minty flavor. The flavors of dried tarragon are quite strong, but the 1/4 tsp called for in this recipe, gives the perfect subtle hint. I might be able to use up that bag after all! I did end up baking the burgers in the oven about 15 minutes longer than stated, so about 45 minutes total. I served them on toasted wheat bread with some romaine lettuce leaves and some guacamole.
Top Review by Shoshana S.
this was very tasty - i brushed the tops of the burgers with a bit of olive oil to give them a crunch. also added chili flakes and cumin. they have a falafel-ish taste - we ate them with a cucumber and beet salad and hommos and it made a light but filling summer dinner. i would definitely make these again. only one problem- they did not hold together will, they were very fragile. maybe an egg or egg replacement for vegans would help.
- olive oil (from 1 teaspoon to 2 tablespoons, your choice)
- 1 small yellow onion, diced medium
- 1⁄2 lb cremini mushroom, thinly sliced
- 3 garlic cloves, minced
- fresh black pepper
- 1⁄2 teaspoon dried thyme
- 1⁄4 teaspoon dried tarragon
- 1⁄2 cup kalamata olive, pitted (or any olive you like)
- 1 (15 ounce) can cooked lentils, rinsed and drained (1 1/4 cups)
- 1 cup breadcrumbs, divided
- 2 tablespoons soy sauce
- 2 teaspoons fresh lemon juice
- 1⁄4 teaspoon liquid smoke (optional)
Directions See How It's Made
- Preheat oven to 350°F.
- Preheat a large, heavy bottomed pan non-stick (preferably cast iron) over medium high heat.
- Saute onion for about 3 minutes with a pinch of salt.
- Add mushroom, garlic, black pepper, thyme and tarragon and saute for 7 to 10 minutes, until mushroom is cooked.
- While mushroom is cooking, place olives in food processor and pulse until they are finely chopped (not pureed.)
- Remove from food processor and set aside. (No need to clean it out for the next step.).
- When mushrooms have cooked, add mushroom mixture to the food processor.
- Add all other ingredients except for 1/2 a cup of the breadcrumbs. (Did you hear me? Reserve 1/2 cup of the breadcrumbs, this will give them better texture.)
- Pulse until mostly smooth, but there should still be a little texture.
- Transfer to a large mixing bowl.
- Add the remaining 1/2 cup breadcrumbs to the burger mixture, along with the chopped olives, and thoroughly combine.
- Divide burger mix into 6 equal pieces.
- Line a baking sheet with parchment paper and spray with cooking spray. Form mixture into patties, spray with a little more cooking spray and bake for 15 minutes.
- Flip burgers and bake for 12 to 15 more minutes, until nicely browned.
- They taste great served immediately but they’re also excellent at room temperature so don’t be afraid to stuff into a sandwich and take as a lunch.