Lentil and Mushroom Burger Sandwich

Patties of lentil and mushroom wrapped in fluffy bread with fresh vegetables and a heady, fresh sauce.

Lentil and Mushroom Burger Sandwich

Serves 2

I like to find alternative ways to use recipes that I batch cook. This is my favorite way to reimagine Lentil and Mushroom Burgers. Stuffed to the gills this sandwich will make you happy that you have leftover burgers in the freezer. The secret star here is the Turmeric Yogurt Sauce the flavors are unexpected in a raw sauce application but work perfectly to bring a bright depth to the sandwich and as a dip for your fries.

“Recipe Tips:

1. Because this is based on a batch cook recipe, the patties are likely frozen. First, defrost them overnight in the fridge.

2. The Turmeric Yogurt Sauce gives range measurements for the turmeric, garlic and lemon. I would suggest starting with the lesser amount and adding more of those ingredients to your taste. For reference, I used the larger amount of each of the ingredients.”

Ingredients

2 lentil and mushroom burger patties (recipe here)

Turmeric Yogurt Sauce

106g (1/3 c) plain Greek yogurt

1 – 2 garlic cloves, grated

0.50 - 1 lemon, juiced

0.50 t gochugaru or 0.25 t cayenne

0.25 – 0.50 t ground turmeric

0.25 t kosher salt

Pinch of MSG

Pinch of ground white pepper

Sandwich

2 Pocketless pita or other wrap/sandwich bread (recipe here)

1 tomato, sliced into wedges

1 cucumber or small zucchini, sliced into 1/8 in slices

Lettuce leaves

Pickled onions

Recipe Know-how

Patty Shaping

1.      Using damp hands, divide each burger patty into 5 balls.

• Shape the balls into 5 cm (2 in) long ovals and flatten to 1.25 cm (0.5 in). Place shaped ovals on a plate.

• Repeat with remaining balls.

• Place the plate in the fridge until ready to prepare.

Yogurt Sauce

2.      In a small bowl, combine all of the sauce ingredients well.

• Taste and adjust seasoning as desired.

• Refrigerate at least 30 minutes or until needed.

Finishing

3.      Lightly sprinkle the tomato wedges and zucchini with kosher salt and ground black pepper. Set aside until needed.

4.      Place a large saute pan over medium-high, heat and add 2 T vegetable oil.

• Place the patties in the pan and reduce heat to medium.

• Cook patties for 1.5 – 2 minutes on each side or until well browned and heated through.

You can cook the sides of the patties as well so that they brown.

• On the bread, layer the fillings and sauce with 5 patties per sandwich.

• Wrap.

5.      Serve sandwiches with French fries and use any extra sauce to dip the fries in or add to the sandwich.