Description
These Mushroom Lentil Burgers are a delicious and hearty vegetarian option packed with protein and flavor. Made with tender lentils, sautéed mushrooms, and a blend of spices, these burgers are perfect for a healthy lunch or dinner. They can be pan-fried or baked and served with your favorite burger toppings on whole wheat or gluten-free buns.
Ingredients
Scale
Main 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
- 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 vegetable broth and bring to a boil. Then reduce the heat to low, cover, and simmer the lentils for 25-30 minutes, or until tender. Drain any excess liquid and set aside to cool slightly.
- Sauté the aromatics: Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic, cooking and stirring for about 5 minutes until softened and fragrant.
- Cook the mushrooms: Add the 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 an additional minute to incorporate the spices.
- Mash the lentils: In a large mixing bowl, use a fork or potato masher to mash the cooked lentils until mostly smooth but still retaining some texture for bite.
- Combine ingredients: Add the sautéed mushroom and onion mixture to the mashed lentils, then stir in the breadcrumbs, soy sauce or tamari, the flax egg (or regular egg), and chopped fresh herbs if using. Mix thoroughly until well combined.
- Adjust seasoning: Taste the mixture and add more salt, pepper, or spices as desired to enhance the flavor.
- Form patties: Shape the mixture into 4-6 patties depending on preferred size. If the mixture feels too sticky, chill it in the refrigerator for 15 minutes to help it firm up for easier handling.
- Cook the patties: Heat a small amount of olive oil or use non-stick spray in a skillet over medium heat. Fry the patties for 5-7 minutes on each side until they develop a golden brown, crispy crust.
- Alternatively bake: Preheat the oven to 375°F (190°C). Place the patties on a baking sheet and bake for 20-25 minutes, flipping halfway through, until firm and golden brown.
- Prepare buns and toppings: Toast the burger buns if desired, and spread your choice of condiments such as mustard or mayonnaise.
- Assemble the burgers: Place the lentil mushroom patties on the bottom bun and top with lettuce, tomato slices, onion, pickles, cheese, and any other favorite toppings.
- Serve and enjoy: Serve immediately while the patties are warm and enjoy your nutritious mushroom lentil burger.
Notes
- You can substitute the flax egg with a regular egg if not vegan.
- For gluten-free burgers, use gluten-free breadcrumbs and tamari instead of soy sauce.
- If the mixture is too wet or sticky, refrigerate it for at least 15 minutes before forming patties to help them hold together better.
- These burgers can be cooked either by frying in a skillet or baking in the oven depending on preference.
- Add fresh herbs like parsley or thyme to enhance the flavor and freshness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
