Umami Burger – Mushroom, Freekeh & Black Forest Blend – 8 oz.

Directions

1. In a pot, bring 8 c. water or vegetable stock for the InHarvest Greenwheat Freekeh™ to a boil. Add freekeh, reduce to a simmer and cook until grains are tender and liquid is absorbed, about 20 minutes. Cool the grains.
2. In a pot, bring 2 gallons water or vegetable stock for the InHarvest French Green Lentils to a boil. Add the lentils, reduce to a simmer and cook until lentils are tender, 15-17 minutes. Cool the lentil blend.
3. Working in batches, place the mushrooms, onions and garlic in the bowl of a food processor and pulse until the mixture is finely chopped, but not too wet.
4. Heat the olive oil over medium heat in a pan large enough to hold the mushroom mixture.
5. Add mushroom mixture to the pan and cook, stirring occasionally, until the mixture has lost most of its moisture, about 30 minutes.
6. Cool the mushrooms, then combine with the cooled grains, lentils, parmesan cheese, egg, breadcrumbs, salt and pepper.
7. Mix well, chill for 2 hours.
8. Form mixture into 5 oz. patties.
9. Heat a non-stick griddle and cook the burgers until browned and cooked through, about 10 minutes per side.
10. While the burgers are cooking, char the scallions on the griddle until browned and softened.
11. Chop the scallions and combine with the mayonnaise and sun-dried tomatoes.
12. Serve burgers on buns with mayo and arugula.

Recipe Yield: 24 servings, approx. 120 dumplings