Umami Burger

Instructions

Pre-Preparation

Sourced via partnership with the CIA Healthy Kids Collaborative

Preparation

1. In a pot, bring the first listed stock (for the freekeh) to a boil.
2. Add freekeh, reduce to a simmer and cook until grains are tender and liquid is absorbed, about 20 minutes. Cool quickly to internal temperature of 40 degrees F. or below for use.
3. In a pot, bring the second listed stock (for the Black Forest Blend) to a boil.
4. Add the blend, reduce to a simmer and cook until lentils are tender, 15-17 minutes.
5. Drain any remaining liquid. Cool quickly to internal temperature of 40 degrees F. or below for use.
6. Working in batches, place the mushrooms, onions, and garlic in the bowl of a food processor and pulse until the mixture is finely chopped, but not too wet.
7. Heat the oil over medium heat in a pan large enough to hold the mushroom mixture.
8. Add mushroom mixture to the pan and cook, stirring occasionally, until the mixture has lost most of its moisture (about 30 minutes).
9. Grind the flaxseed in a food processor and combine the ground flaxseed and warm water in a small bowl and let stand for 10 minutes to hydrate.
10. Cool the mushrooms, then combine with the flaxseed mixture, nutritional yeast, breadcrumbs, salt, and pepper.
11. Mix well, chill for 2 hours.
12. Form mixture into 5 ounce patties.
13. Heat a non-stick griddle and cook the burgers until browned and cooked through, about 10 minutes per side. Internal temperature should be 165 degrees F.

Serving

Service: Place patties on a WG hamburger bun
Serving = 1 Sandwich