Blue Zones Burgers

Ingredients

2 tablespoons extra-virgin olive oil, divided  

300 g cooked black lentils  

Inners from 1 medium purple sweet potato, baked until very soft and peeled   

1 teaspoon liquid aminos  

1 teaspoon salt  

1 teaspoon apple cider vinegar  

1 teaspoon smoked paprika (hot or sweet, according to taste)  

1 garlic clove, grated  

100 g shiitake mushroom caps, grated or very finely chopped  

4 whole wheat burger buns (optional) 

Method

Preheat your oven to 190°C/375°F/gas mark 5. 

Oil a 13-x-9-inch sheet pan with 1 tablespoon of the oil.  

Put the remaining tablespoon of oil and the rest of the ingredients except the mushrooms in a large bowl, and use a potato masher to thoroughly combine everything. You want most of the lentils to be broken and mixed with the sweet potato, and all the seasoning should be evenly distributed. Chill the mixture for at least 1 hour.  

Put a 4-inch ring mould on the oiled sheet pan and add 2 tablespoons of the mushrooms in an even layer inside the ring. Take ¼ of the burger mixture and use a rubber spatula to spread it evenly on top of the mushrooms, forming a patty about ⅓ inch thick.  

Sprinkle another 2 tablespoons of mushrooms over the top and gently press down so the mushrooms stick to the burger mixture. Repeat 3 more times to make 4 patties.