If you’ve been searching for a tasty, wholesome, and surprisingly satisfying plant-based burger, this Mushroom Lentil Burgers Recipe is about to become your new go-to favorite. Combining the earthy richness of mushrooms with hearty lentils, these patties strike the perfect balance of texture and flavor, making every bite feel comforting and nourishing. Whether you’re a seasoned vegetarian, a curious omnivore, or simply craving something fresh and homemade, this recipe proves that meatless burgers can be just as delightful and crave-worthy as their traditional counterparts.
Ingredients You’ll Need
The beauty of this Mushroom Lentil Burgers Recipe lies in its simplicity and accessibility. Each ingredient plays a vital role in building the patties’ flavor, moisture, and structure so that the final result is nothing short of extraordinary.
- 1 tablespoon olive oil: Used for sautéing veggies and adding subtle richness.
- 1 small onion, finely chopped: Brings sweetness and aromatic depth to the base.
- 2 cloves garlic, minced: Adds a punch of savory flavor without overpowering.
- 8 oz mushrooms (cremini or button), finely chopped: Imparts earthiness and moisture that keep patties juicy.
- 1 teaspoon soy sauce: Enhances umami seasonings and ties flavors together.
- 1/2 teaspoon dried thyme: Offers a fragrant herbal note that complements mushrooms beautifully.
- 1/2 teaspoon smoked paprika: Introduces subtle smokiness and vibrant color.
- 1/4 teaspoon black pepper: Provides gentle heat and sharpness.
- 1/4 teaspoon salt: Balances all flavors perfectly.
- 1 1/2 cups cooked brown or green lentils (drained and cooled): The hearty protein that forms the patty’s main body.
- 1/2 cup rolled oats: Ground slightly, they help bind the mixture and add texture.
- 1/4 cup breadcrumbs: Ensures the patties hold together well while remaining tender.
- 1 tablespoon tomato paste: Adds acidity and richness, enhancing overall taste and color.
- 1 egg (or flax egg for vegan: 1 tablespoon ground flax + 3 tablespoons water): Binds ingredients without overpowering flavors.
- Olive oil for cooking: Needed for that irresistible golden crust on each burger.
How to Make Mushroom Lentil Burgers Recipe
Step 1: Sauté the Vegetables
Begin by heating olive oil in a skillet over medium heat. Toss in the finely chopped onion and cook it gently for about 3 to 4 minutes until it softens and turns translucent. Add minced garlic and cook briefly for just 30 more seconds. Then, add the chopped mushrooms and cook them until all their moisture evaporates, roughly 7 to 9 minutes. This step is crucial because it concentrates mushroom flavor and prevents sogginess in your patties. Once done, stir in soy sauce, dried thyme, smoked paprika, salt, and black pepper to infuse the vegetable mixture with those warm, savory notes. Let everything cool just a bit before moving on.
Step 2: Combine the Ingredients
Next, pulse half of the oats in a food processor until they become roughly coarse—which helps the mixture bind without becoming mushy. Add the cooked lentils, mushroom mixture, tomato paste, breadcrumbs, and egg or flax egg to the processor. Pulse only until combined but still chunky; overprocessing will ruin the expected texture. After blending, transfer the mixture into a bowl and let it rest for 10 minutes. This rest allows the oats and breadcrumbs to absorb moisture, ensuring your patties hold together perfectly when cooked.
Step 3: Form and Cook the Patties
With clean hands, shape the mixture into 4 to 5 evenly sized patties. Heat a bit of olive oil in a skillet over medium heat, then carefully place your patties inside. Cook them for about 4 to 5 minutes on each side, allowing a gorgeous golden crust to form. The goal here is to get firm burgers that are sturdy enough to handle any toppings or buns, but still tender inside. Once cooked, remove from heat and prepare to assemble your delicious Mushroom Lentil Burgers Recipe!
How to Serve Mushroom Lentil Burgers Recipe
Garnishes
The right garnishes can elevate your mushroom lentil burgers to gourmet status. Try crisp lettuce or fresh spinach for a refreshing crunch, juicy tomato slices for brightness, and tangy pickles to balance the earthiness. Creamy avocado or a dollop of vegan mayo adds lusciousness, while a sharp cheese (if not vegan) boosts richness and melts perfectly over warm patties.
Side Dishes
Complement your burgers with sides that keep the meal balanced and exciting. Sweet potato fries bring a subtle sweetness and crispy texture, roasted seasonal vegetables add earthiness and color, and a light coleslaw provides a crisp, refreshing contrast. For an indulgent twist, consider crispy onion rings or even a simple garden salad tossed in a zesty vinaigrette.
Creative Ways to Present
Why not shake things up and get creative with presentation? Serve your Mushroom Lentil Burgers Recipe on whole grain buns or fluffy gluten-free bread, or even nestled in large lettuce leaves for a low-carb option. For gatherings, make mini sliders with toothpicks and colorful toppings. You could also crumble leftover patties over grain bowls or salads as a hearty protein boost.
Make Ahead and Storage
Storing Leftovers
If you have any leftover patties, store them in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days and still taste fantastic when reheated.
Freezing
This Mushroom Lentil Burgers Recipe is freezer-friendly. Arrange uncooked patties between parchment paper layers and freeze them in a sealed container or freezer bag. They’ll keep for about 1 month. When ready to cook, you can cook them straight from frozen—just add a minute or two to the cooking time.
Reheating
To enjoy your leftover burgers, reheat gently in a skillet over medium heat or place them in a preheated oven at 350°F (175°C) until warmed through, around 10 minutes. Avoid microwaving if you want to retain that delightful crust and texture.
FAQs
Can I make these burgers gluten-free?
Absolutely! Simply swap the breadcrumbs for gluten-free breadcrumbs or ground nuts, and ensure the oats are certified gluten-free. The texture and flavor remain just as delicious.
How do I make this Mushroom Lentil Burgers Recipe vegan?
Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use dairy-free breadcrumbs. This swap works wonderfully without compromising binding or taste.
Can I bake the patties instead of frying?
Yes! Bake the patties at 375°F (190°C) for 20 to 25 minutes, flipping halfway. Baking offers a hands-off method and still yields nice crispy edges.
How long do these burgers last in the fridge?
Stored properly in an airtight container, they will last 3 to 4 days without losing flavor or texture.
Can I use canned lentils instead of cooked from scratch?
Canned lentils work fine as long as you drain and rinse them well to avoid excess moisture. This keeps the patties firm and not soggy.
Final Thoughts
I can’t wait for you to try this Mushroom Lentil Burgers Recipe and discover how easy it is to make plant-based burgers packed with flavor and texture. They’re perfect for weeknight dinners, cookouts, or anytime you crave something wholesome and satisfying. Once you taste these, you’ll understand why they’ve become a beloved staple in my kitchen and likely yours too!
Print
Mushroom Lentil Burgers Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4–5 burgers
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These Mushroom Lentil Burgers are a wholesome, plant-forward alternative to traditional burgers. Combining earthy mushrooms with protein-rich lentils and savory seasonings, they offer a satisfying, flavorful meal that’s perfect for vegetarians and easily adaptable for vegans. Cooked on the stovetop to a golden brown, these patties are great served on buns with your favorite toppings or enjoyed as a hearty snack.
Ingredients
Mushroom Mixture
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms (cremini or button), finely chopped
- 1 teaspoon soy sauce
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Main Ingredients
- 1 1/2 cups cooked brown or green lentils (drained and cooled)
- 1/2 cup rolled oats
- 1/4 cup breadcrumbs
- 1 tablespoon tomato paste
- 1 egg (or flax egg for vegan: 1 tablespoon ground flax + 3 tablespoons water)
For Cooking
- Olive oil for cooking
Instructions
- Sauté Aromatics and Mushrooms: In a skillet over medium heat, warm 1 tablespoon of olive oil. Add the finely chopped onion and cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds. Add the finely chopped mushrooms and sauté until their moisture evaporates, about 7 to 9 minutes. Mix in soy sauce, dried thyme, smoked paprika, salt, and black pepper. Remove from heat and allow the mixture to cool slightly.
- Prepare the Burger Mixture: In a food processor, pulse the rolled oats until coarsely ground. Add the cooked lentils, cooled mushroom mixture, tomato paste, breadcrumbs, and the egg or flax egg. Pulse a few times just until the ingredients start to bind together but remain chunky; avoid overprocessing to maintain texture. Transfer the mixture to a bowl and let it rest for 10 minutes to absorb the flavors.
- Form Patties: Shape the mixture into 4 to 5 even patties, about the size of your palm, ensuring they hold together firm enough for cooking.
- Cook the Burgers: Heat a small amount of olive oil in a skillet over medium heat. Place the patties in the skillet and cook each side for 4 to 5 minutes until they turn golden brown and feel firm to the touch. Use a spatula to flip carefully to avoid breaking.
- Serve: Serve the mushroom lentil burgers on buns with your preferred toppings such as lettuce, tomato, avocado, or condiments. Enjoy warm for the best flavor and texture.
Notes
- For a vegan version, substitute the egg with a flax egg made from 1 tablespoon ground flaxseed mixed with 3 tablespoons water, and use dairy-free breadcrumbs.
- Alternatively, these patties can be baked in the oven at 375°F (190°C) for 20 to 25 minutes, flipping halfway through for even cooking.
- Make ahead and refrigerate the uncooked patties for up to 2 days, or freeze them between parchment paper layers for longer storage.
- To enhance flavor, consider adding fresh herbs such as parsley or cilantro to the mixture.
- Serve with whole grain buns or lettuce wraps for a lighter meal.
