Wild Mushroom-Lentil Burgers


200g  shiitake mushrooms
1 can (500g) lentils, rinsed and drained
¾ c fresh whole wheat bread crumbs (from 1 slice)
1 lg egg
¼ c chopped celery
1½ Tbsp fresh thyme
2 tsp Dijon mustard
1 cup chopped onion
100g mild goat cheese
6 Tbsp fine yellow cornmeal
3 tsp olive oil
4 whole wheat buns, toasted
¼ cup chopped roasted red bell peppers
¼ cup watercress

1. HEAT oven to 400°F.
2. REMOVE stems from mushrooms and discard. Coarsely chop three-quarters of mushroom caps and put in food processor. Quarter remaining mushroom caps and set aside.
3. ADD lentils, bread crumbs, egg, celery, thyme, mustard, ½ cup of the onion, and 2 ounces of the cheese to food processor. Pulse until coarsely chopped. Form into 4 patties (3″ diameter). Put cornmeal on plate and gently coat patties on all sides (patties will be very delicate).
4. HEAT 1 teaspoon of the oil in large nonstick frying pan over medium heat. Add reserved mushrooms and remaining ½ cup onion and cook until onion is golden, 5 to 6 minutes. Remove from pan. Add remaining 2 teaspoons oil to pan and cook patties, turning once, until golden brown, about 6 minutes. Transfer to baking sheet, top with remaining 2 ounces cheese, and bake until heated through, about 4 minutes.
5. SERVE burgers on buns and top with mushroom mixture, peppers, and watercress.

NUTRITION (per serving) 386 cal, 19 g pro, 51 g carb, 12 g fiber, 13 g fat, 5.5 g sat fat, 597 mg sodium