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
Scale
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.
