Ingredients
- 1 cup lentils
- 1 tablespoon extra virgin olive oil
- 1 onion, diced
- 1 carrot, diced
- 1 garlic clove, minced
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon salt
- 1 tablespoon tomato paste
- 8 oz. cremini mushrooms, chopped
- ½ cup sliced almonds
- 1 lemon juiced
- ¾ teaspoon salt
- 3 tablespoons extra virgin olive oil
- 1/2 cup Parmesan cheese, grated
- 1/4 cup breadcrumbs
- 1 egg, whipped
- 4-5 leaves of Bowery Baby Butter, for topping
- 4 buns and cheese of your choice, for topping
Preparation
- Preheat the oven to 400° F. Line a sheet tray with parchment.
- Bring a large pot of water to a boil and salt, then add lentils and cook until al dente, about 30 minutes.
- In a large sauté pan drizzle olive oil and sauté onion, carrot, garlic, fresh thyme and salt. When translucent add tomato paste and cremini mushrooms. Cook until wilted and remove to a bowl to cool.
- Add the cooked lentils to the bowl, along with Parmesan cheese, breadcrumbs and egg. Stir it up and then ball the mixture to form 4 patties.
- Bake patties for 20-25 minutes and place on a bun with desired cheese, Bowery Baby Butter Lettuce.
- Optional: add avocado smash to buns.
Bowery Ingredients
