Sorry for the late post, but I have been pretty busy in the past weeks with work and training.
On the 4th of October I decided to take part to the first vertical race in my running “career”, I decided to pick one of the most iconic vertical races of Ticino, the Claro-Pizzo. Developing over 10km with an elevation gain of 2500m.
Unfortunately, due to very poor weather and snow at the top of the mountain, the race has been shortened to around 5km and 1500m of elevation.
In a small pot, bring the lentils, water, parsley, 1 garlic clove, and 1⁄4 cup of the onion to a boil. Reduce heat and simmer, partially covered, for 35 to 40 minutes, until the water is absorbed and the lentils are soft.
While the lentils are cooking, combine the walnuts, bread crumbs, and flax seed in a bowl. Add the nutritional yeast, salt, pepper, and paprika and mix well.
Sauté the remaining onion, remaining garlic, the mushrooms, and greens in the oil for 8 to 10 minutes, then set aside. Remove the lentils from the heat, add the vinegar and mustard, and mash with a potato masher or wooden spoon to a thick paste.
In a large mixing bowl, combine the lentils, sautéed veggies, and bread crumb mixtures, and mix well. Cool in the refrigerator for 15 to 30 minutes or more.
Using your hands, form burger patties to your desired size and place on waxed paper. Lightly fry in a seasoned skillet, broil, or grill until lightly browned and crisp, 3 to 5 minutes on each side. Extra uncooked patties can be frozen on wax paper in plastic bags or wrapped
Enjoy this amazing burger with some roasted sweet potatoes crisps.