Veggie and Lentil Burgers with Avocado Mash
Uses [KitchenAid® Stand Mixer](https://yummly.app.link/k3bnNNhsd1) and [Metal Food Grinder Attachment](https://yummly.app.link/X0rJ98Isd1).
Ingredients
Toasted buns or lettuce cups
1/2 cup oat flour
2/3 cup cornmeal, divided
1 tablespoon Dijon mustard
1/2 teaspoon fresh ground black pepper
1/2 teaspoon sea salt
1 tablespoon thyme leaves
2 cups cooked lentils
1 cup mushrooms, chopped
3 cloves garlic, minced
1/4 cup minced shallot
3 tablespoon olive oil, divided
1/2 teaspoon salt
2 teaspoons lemon juice
1/4 teaspoon fresh black pepper
1/4 teaspoon cayenne
3 large avocados, pitted and peeled
Step by step
Mash 3 avocados, 1/4 tsp cayenne, 1/2 tsp pepper, 2 tsp lemon juice and 1/2 tsp salt together in medium bowl. Cover and refrigerate until ready to use.
Heat 1 tablespoon olive oil in large skillet over medium heat. Add shallot and garlic, sauté until soft, about 2 to 3 minutes. Add mushrooms and continue to cook 2 to 3 minutes. Stir in lentils, thyme, salt and pepper. Turn off heat and let cool slightly.
Attach KitchenAid® Metal Food Grinder Attachment with medium grinding plate to KitchenAid®Stand Mixer. Position mixer bowl under attachment. Turn mixer to speed 4 and grind 3/4 of the vegetable-lentil mixture. Remove food grinder and attach flat beater and mixer bowl to mixer. Add remaining lentil mixture from skillet, mustard, 1/3 cup cornmeal and oat flour, turn to Stir speed and mix just until blended, about 15 to 20 seconds.
Sprinkle half of the remaining cornmeal on parchment lined baking sheet. Shape lentil mixture into six (1/2-inch thick) patties. Place patties on baking sheet and dust with remaining cornmeal. Refrigerate 30 minutes.
Heat remaining olive oil in large skillet over medium high heat. Add patties and cook until golden, about 4 minutes per side. Serve immediately on buns or in lettuce cups with avocado mash.