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Mushroom Lentil Burgers
Mushroom lentil burgers are a great way to use up leftovers. A few mushrooms, some lentils, a bit of onion and a few more ingredients and a star recipe is born! I have made a few other burgers (see this veggie burger and this healthy turkey burger), but these are by far my favorite vegetarian ones. I love the nuttiness the walnuts provide and the creaminess the mushrooms plus smashed lentils provides. You can change up the flavors to make a greek version (think feta and spinach) or even a Middle Eastern version (a few chickpeas and some parsley). However you flavor these burgers, make sure you flavor them well. The next time I make these I will add even more spices to give them a kick.
Mushroom Lentil Burgers
Makes 15 burgers (Serves 4-6)
Ingredients:
2 tbs olive oil
8 oz button mushrooms
1 cup diced onion
1 cup USA green lentils, rinsed
2.5 cups water
3 eggs, lightly beaten
1/4 cup bread crumbs
1/4-3/4 cup whole wheat flour
1/4 cup walnuts
2 tbs chopped sundried tomatoes
kosher salt to taste
paprika, hot red pepper, cumin
Directions:
Clean and chop mushrooms to a small size. Heat olive oil in a large pot over medium heat. Add the onion and cook over medium heat for 10 minutes. Add the mushrooms and cook for another 10 minutes until the mushrooms have reduced and the onion is translucent. Add the lentils and water, bring to a boil and immediately reduce to a simmer for 30 minutes. Remove from heat and let cool for 5 minutes.
Pour the mixture into a large mixing bowl. Add a dash of kosher salt, paprika, hot red pepper and cumin. Add the egg and bread crumbs, and combine using a potato masher. Mash the lentils until about half are completely mashed and half are still intact. Slowly add the flour until the lentil mixture is not too wet. Add the walnuts and sundried tomatoes and stir to combine.
Using your hands, form a small portion of the mixture into a patty. Repeat until you have used all of the mixture. Heat a skillet to medium high and spray some oil on it. Working in batches, add a few burgers and flip after 4 minutes. When other side has crisped up remove and repeat. Serve like a burger with slices of avocado, tomato, and/or hummus. Enjoy!
*I am sharing both new and old favorite dry lentil and pea recipes over the next two weeks as part of my participation in the USA Dry Pea and Lentil Recipe Rivalry. Visit the recipe rivalry website to see the other bloggers involved!
Recipe #1: Rustic Lentil Salad
30 Responses to “Mushroom Lentil Burgers”
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Mmm, these look great, also! another good one to add to my menu while another vegetarian is in our house!
Thanks for all the wonderful inspiration!
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Great recipe! I love lentils and am always looking for creative new twists on veggie burgers.
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Looks fabulous!! And I am really upset because Lori just finished off the lentils tonight for her boyfriend, ugh. I am book marking this recipe!! Perfect summer meal!
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Oooh, I’ve actually never made vegetarian burgers before, but these look great. I love lentils and mushrooms!
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holy yum…that sounds amazing! lentils are my favorites
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I am so loving all these lentil recipes! Aside from a few raw burger attempts, I still haven’t made my own veggie burger yet!! Lentils sound like they would be a perfect base.
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I love all these lentil recipes you’re featuring! These look amazing, as usual.
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How does one pick lentils? Do they come packaged? I’m a lentil virgin! :-O
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RhodeyGirlTests Reply:
June 3rd, 2010 at 9:29 am
@Tricia Kuchler, Some places sell them in the bulk bins. Others sell them in bags. They are usually near the canned beans if they are not in the bulk beans.
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Those looks wonderful…thanks for sharing!
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I have to say, I think it’s hysterical that there is a “rivalry” between split peas and lentils. If only all conflicts could be so innocuous!
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I never thought mushrooms could be such a great burguer base!
Thanks for sharing, Sabrina
Brazilian XOXO´s,
Gabriela
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ahhhhh… my next lentil recipe is a cake/patty too! Great minds…;) (Mine is pretty different than yours though, no worries)
These look great!
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Is it weird that I think burgers made of meat are lowest on my list of face burgers?
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I love veggie burgers, thanks for the recipe.
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Wow. I just made these with extra spices (yay, turmeric!) and canned lentils, and YUM! Great recipe, Sabrina!
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RhodeyGirlTests Reply:
June 16th, 2010 at 10:47 pm
@S @ extremebalance.net/blog, Thank you so much!
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Looks delicious! Love those gorgeous slices of avocado on top!
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YUMMM!!! looks super tasty
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i’ve looked at this recipe SEVERAL times since you first posted it – today during my lunch break, I picked up some lentils…i’m eating meat-free this month, and recently read about lentils being a complete protein while doing some research on how to best eat vegetarian/what i should pay attention to when looking for proteins, etc.
As I was checking out, I remembered your lentil recipes from the challenge – very excited to try the mushroom lentil burgers this week
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PS – do you think these would freeze well, or should i cut the recipe in half? i dont want to be eating burgers for a week…
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I came over to look at this recipe after Heather raved about it. I have some lentils hanging out in my cabinet but I haven’t known what to do with them. Thanks for this recipe! I’m excited to try it!
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