Prep 20 mins
Cook 15 mins
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.
- 118.29 ml raisins
- 59.14 ml roasted almonds, chopped
- 226.79 g white mushroom
- 236.59 ml shelled edamame, steamed
- 591.47 ml cooked green lentils or 591.47 ml cooked brown lentils
- 473.18 ml cooked israeli couscous
- 12.32 ml curry powder
- 14.79 ml fresh lemon juice
- 9.85 ml ground dried funghi porcini
- kosher salt
- 22.18 ml canola oil
- 3-6 hamburger buns, split and toasted
- 118.29 ml ketchup
- 14.79 ml 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.