Eating vegan for a month led Richard Blais to examine his pantry more closely. He discovered that ground porcini mushrooms add a meaty flavor to dishes like his veggie burger.
1/2 cup raisins
1/4 cup roasted almonds, chopped
1/2 pound white mushrooms
1 cup steamed shelled edamame
2 1/2 cups cooked green or brown lentils
2 cups cooked Israeli couscous
2 1/2 teaspoons curry powder
1 tablespoon fresh lemon juice
2 teaspoons ground dried porcini
1 1/2 tablespoons canola oil
3 burger buns, split and toasted
1/2 cup ketchup mixed with 1 tablespoon of pomegranate molasses
Mesclun greens tossed with lemon juice and sautéed mushrooms, for serving
How to Make It
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 of the couscous and process until coarsely chopped. In a small bowl, dissolve the curry in the lemon juice and add to the processor along with the porcini and process to a coarse paste. Fold in the remaining couscous and season with salt. Form the mixture into 6 patties, about 1 inch thick.
In a large nonstick skillet, heat the oil. Add the patties and cook over moderate heat, turning once, until browned, 6 minutes.
Arrange the bun halves on plates and spread them with pomegranate ketchup. Set the burgers on the buns, top with the greens and sautéed mushrooms and serve.