Shem Burger

Serves 6Prep 45 MinutesTotal 1 Hour 40 Minutes

Ingredients

2½ tablespoonsground flaxseed
⅓ cupfiltered water
2 tablespoonsolive oil, plus extra for cooking the patties
3 clovesgarlic, chopped
2 smallwhite onions, chopped
2 tablespoonstomato paste
7 cupscooked brown lentils
½ cupcooked black beans
2 tablespoonsfinely grated beet
½ cupchopped button mushrooms
⅓ cupchopped green onions
2 tablespoonsvegan Worcestershire sauce
¾ cupold-fashioned gluten-free rolled oats
¼ cupall-purpose gluten-free flour
Sea salt and freshly ground black pepper
6gluten-free burger buns
Toppings: romaine or butter lettuce leaves, tomato slices, grilled onions, avocado, sprouts, vegan mayo, hummus

Method

Combine the flaxseed and water in a blender or food processor and blend on high speed for 30 seconds to 1 minute, until smooth. Transfer to a bowl and set aside to use as the bonding agent for your burger patties.
Heat a large skillet over medium heat and add the olive oil. Once the oil is hot, add the garlic and onions and cook until softened and golden brown, 2 minutes. Add the tomato paste and cook for 5 minutes, or until well mixed, reduce the heat to low, and mix well, reduce the heat to low, and cook until the onions are cooked through.
Remove the skillet from the heat and stir in the lentils. Transfer to the bowl.
Add half of the black beans and the grated beet to the bowl. Mix well with a wooden spoon for 2 to 3 minutes to combine.
Transfer half of this mixture into a blender or food processor. Pulse for 15 to 30 seconds, until mostly smooth but with bits of onion, beans, and lentils visible. Remove from the blender or food processor and return to the bowl.
Add the mushrooms, green onions, Worcestershire sauce, and the remaining black beans. Mix the ingredients well with a spatula or with your hands for 2 to 3 minutes to combine. Add the flaxseed mixture and continue mixing until the ingredients are fully combined.
Add the oats and flour to the bowl and mix for another 2 to 3 minutes to combine. By now your ingredients should have a sticky and coarse consistency.
Cover and allow the mixture to chill in the fridge for 25 minutes to 1 hour. You want it to be cold so that it is easy to form patties without it sticking to your hands or your cooking surface.
For best results, form patties that are ¼ inch thick and 4 to 5 inches round (about the size of the palm of your hand). Once you have formed your patties, season them with salt and pepper on both sides.
Heat an oiled flat skillet or indoor or outdoor grill over medium-high heat. Add the patties and cook for 3 to 5 minutes on each side. They should be slightly crispy on the outside and soft in the inside.
Serve the burgers on the buns with your choice of toppings and condiments.