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To jump-start a diet in which he lost 60 lbs, chef Richard Blais followed a vegan diet for the first 30 days. One of the recipes he came up with is this one, for which he discovered that ground dried porcini provide a meaty flavor. The recipe is served open-faced on half a burger bun, but you might want to opt for a whole bun.
- 1⁄2 cup raisins
- 1⁄4 cup roasted almonds, chopped
- 1⁄2 lb white mushroom
- 1 cup shelled edamame, steamed
- 2 1⁄2 cups cooked green lentils or 2 1⁄2 cups cooked brown lentils
- 2 cups cooked israeli couscous
- 2 1⁄2 teaspoons curry powder
- 1 tablespoon fresh lemon juice
- 2 teaspoons ground dried funghi porcini
- kosher salt
- 1 1⁄2 tablespoons canola oil
- 3 -6 hamburger buns, split and toasted
- 1⁄2 cup ketchup
- 1 tablespoon pomegranate molasses
- mesclun, tossed with lemon juice
- sauteed mushroom
- In a food processor, combine the raisins and almonds and process until finely chopped.
- Add the mushrooms and process until coarsely chopped.
- Add the edamame, lentils and half the couscous and process until coarsely chopped.
- In a small bowl, stir the curry powder into the lemon juice and add to the processor along with the porcini and process to a coarse paste.
- Remove to a bowl, fold in the remaining couscous and season with salt, to taste.
- Form the mixture into 6 patties, about 1 in thick.
- In a large nonstick skillet, heat the oil. Add the patties and cook over moderate heat, turning once, until browned, about 6 minutes.
- Combine the ketchup with the pomegranate molasses.
- Arrange the bun halves on plates, and spread them with the pomegranate ketchup. Place a patty on each bun, top with mesclun greens and sauteed mushrooms. Top with second half of bun, if using. Serve.