Gina Gibson

simple, healthy, meals

Mushroom Lentil Burgers

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Mushroom lentil burgers. If you’re not a veggie burger fan I’m pretty sure these will convert you.

We’ve made these veggie burgers a few times now and I think they might be my favorite veggie burger yet. I love mushrooms. They are one of my favorite things to cook for work when you’re looking for a meat substitute. When they’re chopped up and sauted, they take on that meaty texture which makes them perfect for a burger. And lentils, oh I love lentils. Loaded with protein and so filling. They are the perfect addition for a burger to give her a real substance.

These burgers hold up surprisingly well. You can put them in a bun and won’t get that total spill out from a lot of veggie burgers. Unfortunately, that’s a problem with a lot of veggie burgers.  They just don’t hold up well. But these babies do. Which also makes them great for a lettuce wrap.

So what are we working with these burgers?

  • Lentils. If you’re making them from scratch I suggest using green lentils. But the last couple of times I’ve made them I’ve used the premade ones from Trader Joe’s. Lentils only take about 15 minutes from scratch, but the premade ones are great and it’s one less pot to clean up.
  • Mushrooms.  It is one 8 ounce package.  Give them a good chop before cooking.  You will end up pulsing them later so you just need a big chop.
  • Miso paste. If you’re not cooking with miso paste you’re really missing out.  I use it in so many different dishes to create a delicious, savory, umami flavor. I can add a lovely addition for soups, curries, and in this case,these burgers.
  • Tomato paste
  • Garlic powder
  • Green onion
  • Apple cider vinegar. This gives it a little kick.
  • Half a small onion
  • Flour. I usually use cassava flour or buckwheat flour. Whatever you have on hand should work.
  • Egg. If you want to keep these vegan you could try a flax egg.
  • Breadcrumbs don’t forget the breadcrumbs this is what’s going to help hold it together along with the egg

Bringing it all together; if you’re doing green lentils from scratch you will begin by cooking those. If not, start by sautéing chopped mushrooms with the onion. Touch as little as possible. You want to get brown bits on both the mushrooms and the onions. Not burned, just browned. You’ll cook this for around seven minutes and then at the very end stir in tomato paste and miso paste to coat the mixture. It’s not going to break down you just want to try to get the mushrooms and onion coated. Everything gets combined in a food processor or blender give it a light pulse but you still want some chunky bits. Careful to not purée. Form into patties and fry them all up. If you have time to refrigerate the patties for around 15 minutes do that. But if not, go straight to the pan. Then top this with all your favorite burger toppings. Cheese, lettuce, red onion, tomato, and any sauces. And there my friends is your new favorite veggie burger.

Mushroom Lentil Burger

Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Servings: 4 burgers
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 cup cooked lentils Or dry, but you'll need to cook
  • 1 8oz package of mushrooms I use white or button
  • 1/2 tbsp white miso paste
  • 1 tbsp tomato paste
  • 1 tsp garlic powder
  • 1 green onion chopped, green part only
  • 1 tsp apple cider vinegar you can also use white or red white vinegar
  • 1/2 small onion, diced
  • 1/4 cup + 2 tbsp flour
  • 1 egg
  • 1/4 cup plain breadcrumbs

Equipment

  • frying pan
  • food processor or blender for pulsing

Method
 

  1. If you haven't cooked the lentils, start there. Otherwise, start by giving the mushrooms a large chop. Saute them over medium head with the onion and a large dash of salt for about 7 minutes, touching as little as possible.
  2. Stir in the tomato paste and miso. It won't completely break down, just get everything coated.
  3. Add the mushrooms, green onion, and lentils to a blender or food processor and give it a few pulses. You want to break it down a bit, but be careful not to puree it. You want it a little chunky.
  4. Add this mixture to a bowl with a little more salt and pepper. Stir in the flour, garlic powder, and egg. Stir through the breadcrumbs last.
  5. Form into 4 patties. If you have time to refirdgerate, even for 15 minutes, do it. If not start cooking. Cook in a greased pan over medium heat for about 4 minutes per side. Until browned and slightly crispy.
Tried this recipe?Let us know how it was!

Looking for more delicious mushroom meals! Check out the recipes listed below:

Mushroom Stew Over Mashed Potatoes – ultimate comfort, cozy food

Creamy Polenta with Herbed Mushrooms – Another bowl of pure comfort food. And easy, and healthy to boot!

Miso Mushroom and Avocado Toast – for when you need to change up a staple.

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