Description
These Mushroom Lentil Burgers are a delicious, protein-packed vegetarian option perfect for a hearty lunch or dinner. Combining tender lentils, sautéed mushrooms, and flavorful spices, these patties are pan-fried to a golden crisp and served with your favorite burger toppings on whole wheat or gluten-free buns. They offer a savory, nutritious meal suitable for a variety of diets looking for a satisfying meatless alternative.
Ingredients
Scale
Base Ingredients
- 1 cup dried lentils (green or brown), rinsed
- 2 cups water or vegetable broth
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups mushrooms, finely chopped (cremini or white button mushrooms)
- 1/2 cup breadcrumbs (use 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
Binder
- 2 tablespoons ground flaxseeds mixed with 6 tablespoons water (flax egg) or 1 large egg
Additional Flavoring
- 1 tablespoon fresh parsley or thyme, chopped (optional)
Burger Assembly
- 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 vegetable broth, then 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 the lentils cool slightly.
- Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add finely chopped onion and minced garlic, cooking for about 5 minutes until softened and fragrant.
- Cook mushrooms: Add the finely chopped mushrooms to the skillet. Cook for 7-10 minutes until mushrooms release their moisture and become soft. Season with salt, pepper, cumin, paprika, and optional turmeric. Stir well and cook for another minute to integrate the flavors.
- Mash lentils: Transfer the cooked lentils to a large mixing bowl and mash them with a fork or potato masher, leaving some lentils intact for texture.
- Mix ingredients: Add the sautéed mushroom and onion mixture to the mashed lentils along with breadcrumbs, soy sauce or tamari, the flax egg or regular egg, and fresh herbs if using. Stir everything thoroughly to combine into a cohesive mixture.
- Adjust seasoning: Taste the mixture and add extra salt, pepper, or spices if needed to suit your preference.
- Form patties: Shape the mixture into 4 to 6 patties, depending on your desired size. If the mixture feels too sticky and difficult to handle, refrigerate it for 15 minutes to firm up.
- Cook patties on stovetop: Heat a small amount of olive oil or non-stick spray in a skillet over medium heat. Cook the patties for 5-7 minutes per side until golden brown and crispy on the outside.
- Optional baking method: Alternatively, place the patties on a baking sheet and bake in a preheated oven at 375°F (190°C) for 20-25 minutes, flipping halfway through, until they become firm and golden.
- Prepare buns and toppings: Toast burger buns if desired, and spread chosen condiments such as mustard or mayo.
- Assemble burgers: Place each lentil mushroom patty on the bottom half of the bun and add preferred toppings like lettuce, tomato, sliced onions, pickles, and cheese.
- Serve: Serve the burgers immediately while warm and enjoy your nutritious, flavorful mushroom lentil burgers!
Notes
- Use gluten-free breadcrumbs and tamari instead of soy sauce to make this recipe gluten-free.
- The flaxseed egg is a vegan binder substitute for regular eggs.
- Cooking patties on the stovetop yields a crispy exterior, while baking offers a hands-off, healthier option.
- Feel free to customize toppings to suit your taste or dietary preferences.
- Chilling the patties before cooking helps them hold together better and prevents crumbling.
