MUSHROOM PESTO SLIDERS

SERVES 16 SLIDERS

FOR THE CARAMELIZED ONIONS

2 tbsp. olive oil

1 large red onion, thinly sliced

Sea salt

Freshly ground black pepper

FOR THE SLIDERS

1 tbsp. olive oil, plus extra for frying

8 oz (227g) mushrooms, sliced

1 (15 oz.) can lentils, rinsed and drained (or 2 cups cooked)

3/4 cup all-purpose flour, plus extra if needed

1 tsp. dried basil

1 tsp. sea salt

1 tsp. freshly ground black pepper

Basil Pesto

Mini buns or dinner rolls, sliced in half and toasted

1 small tomato, thinly sliced

NUTRITIONAL VALUES

Calories: 181kcal
Fat: 6.6g (1.1g S.Fat)
Carbs: 22.7g
Protein: 8.9g
Sugar: 1.9g
Sodium: 110mg

METHOD

FOR THE CARAMELIZED ONIONS
Heat oil in a large skillet over medium heat and sauté onion until tender and slightly caramelized, 20 to 30 minutes. Set aside and season with salt and pepper.

FOR THE SLIDERS
Heat oil in a large non-stick skillet over medium-high heat and sauté mushrooms until just soft. Remove from the heat and set aside for a few minutes to cool. Place the mushrooms in a food processor and set aside the skillet for later use.

In a food processor, combine lentils, flour, basil, salt, and pepper.

Pulse the mixture until it just comes together. Refrigerate the mixture until it is completely chilled. If the mixture becomes too sticky, add a little more flour. Form the mixture into mini patties, each about 2 inches in diameter and 1/2 inch thick, using your palms.

Cook the patties in batches in the reserved skillet over medium-high heat, adding more oil as needed. Allow the patties to cook for 3 to 5 minutes per side, or until nicely browned.

Layer the slider patty, basil pesto, caramelized onions, and tomato on the buns to make sliders.