lentil burgers {recipe}

I recently started getting Outside Magazine, and came across a recipe for lentil burgers. I love a hardy burger, don't you? But we've been eating a lot less meat, so these burgers made from lentils and mushrooms (and lots of other yummy ingredients) seemed worth the try. In true Beth fashion, I improvised based on what was in the cupboard and our tastes. My non-vegan recipe is shown below and you can check out the original vegan recipe.

ingredients
1 cup dried green lentils
3 minced garlic clove
1 1/4 cup chopped onions
3/4 cup sunflower seeds
2 cups whole wheat bread crumbs
1/2 cup ground flax seed
3 cups finely chopped mushrooms
1 1/2 cups kale
2 tbsp dijon mustard
3 tbsp balsamic vinegar
2 eggs, beat
1 cup vegetable oil

directions
In a medium size pot, bring 2 1/4 cups of water to boil, then add lentils, 1 minced garlic clove and 1/4 cup chopped onions. Simmer for 20 minutes (or until lentils are tender and the water is absorbed).
In another bowl, combine sunflower seeds, bread crumbs, and ground flax seeds.
In a different pan greased with olive oil, saute 1 cup chopped onion, 2 minced garlic cloves, chopped mushrooms and finely chopped kale for 8-10 minutes.
Remove lentils from heat, add dijon mustard and balsamic vinegar and mash ingredients together.
In a large bowl, combine lentils, sauteed vegetables, bread crumb mixture with 2 eggs. Cool in refrigerator.
Using your hands, form patties and fry in vegetable oil until lightly browned and crispy on both sides (about 3-5 minutes on each side).
Serve on toasted bun or on their own. Makes 8 burgers.

Do you have a favorite burger recipe?
I'm linking up with Molly for #YOLOMondays.