Ingredients

For the ketchup:

• 1 cup tomato sauce
• Salt and pepper
• 1 clove garlic, crushed
• 3 tablespoons aged balsamic vinegar
• 1 1/2 teaspoons light brown sugar
• 1 teaspoon dried oregano

For the burgers:

• 3 tablespoons extra virgin olive oil (EVOO), divided
• 1 small carrot, chopped
• 1 small onion, chopped
• 12 crimini mushrooms, chopped
• 2 tablespoons fresh thyme
• 4 cloves garlic, finely chopped
• Salt and pepper
• A small handful of dried mushrooms, all porcini or mixed
• 2 1/2 cups cooked brown lentils
• 1 1/2 cups cooked quinoa (for nuttier burgers) or cooked cold couscous (for softer burgers)
• 1 cup chickpeas, drained
• 1/4 cup toasted pine nuts or sliced almonds
• 1/4 cup currants or raisins, chopped
• 1 egg
• 6 slices provolone cheese
• Ciabatta or other crusty rolls, split and lightly toasted
• Arugula, dressed lightly with lemon juice and EVOO

Description

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