Description
These hearty Mushroom Lentil Burgers combine protein-packed lentils with savory sautéed mushrooms and aromatic spices to create a flavorful, vegetarian burger that’s perfect for a nutritious meal. Whether pan-fried to crispy perfection or baked, these patties are delicious served on whole wheat or gluten-free buns with your favorite toppings.
Ingredients
Scale
Lentil Base
- 1 cup dried lentils (green or brown), rinsed
- 2 cups water or vegetable broth
Vegetable Mixture
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups mushrooms, finely chopped (cremini or white button mushrooms)
Binders & Seasonings
- 1/2 cup breadcrumbs (gluten-free if necessary)
- 1 tablespoon soy sauce or tamari (for gluten-free)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground turmeric (optional, for color)
- Salt and pepper, to taste
- 2 tablespoons ground flaxseeds mixed with 6 tablespoons water (flax egg) or 1 large egg
- 1 tablespoon fresh parsley or thyme, chopped (optional)
For Serving
- Lettuce, tomato, onion, pickles, cheese (vegan or dairy), mustard, or ketchup
- Burger buns (whole wheat or gluten-free)
Instructions
- Prepare the lentils: In a medium saucepan, combine the rinsed lentils and water or broth and bring to a boil. Reduce heat to low, cover, and simmer for 25-30 minutes until lentils are tender. Drain any excess liquid and let cool slightly.
- Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic and sauté for about 5 minutes until softened and fragrant.
- Cook mushrooms: Add chopped mushrooms to the skillet and cook for 7-10 minutes until they release their moisture and become soft. Season with salt, pepper, cumin, paprika, and turmeric. Stir and cook for another minute to combine flavors.
- Mash lentils: Transfer cooked lentils to a large mixing bowl and mash with a fork or potato masher until mostly mashed but with some texture remaining.
- Combine mixture: Add the mushroom and onion mixture to the mashed lentils along with breadcrumbs, soy sauce or tamari, flax egg or regular egg, and fresh herbs if using. Stir thoroughly until well combined.
- Adjust seasoning: Taste the mixture and add more salt, pepper, or spices as needed for balanced flavor.
- Form patties: Shape the mixture into 4-6 patties depending on preferred size. If mixture is too sticky, refrigerate for 15 minutes to firm up.
- Cook patties by pan-frying: Heat a small amount of olive oil or non-stick spray in a skillet over medium heat. Cook patties for 5-7 minutes per side until golden brown and crispy.
- Optional baking method: Alternatively, bake patties at 375°F (190°C) for 20-25 minutes, flipping halfway through, until firm and golden.
- Prepare buns: Toast burger buns if desired, then spread condiments like mustard or mayo on them.
- Assemble burgers: Place lentil mushroom patties on the bottom buns, then layer with preferred toppings such as lettuce, tomato, onions, pickles, and cheese.
- Serve and enjoy: Serve burgers immediately warm for the best taste and texture.
Notes
- For a vegan version, use ground flaxseeds mixed with water as an egg substitute.
- Use gluten-free breadcrumbs and tamari to keep the recipe gluten-free.
- To keep patties from falling apart, chilling the mixture before cooking helps firm them up.
- You can customize the spices to suit your taste preferences, adding chili powder or smoked paprika for a smoky kick.
- These patties freeze well; freeze uncooked patties on a baking sheet before transferring to bags for longer storage.
