Mushroom Lentil Burgers
These Mushroom Lentil Burgers are a delicious and hearty vegetarian option packed with flavor and nutrients, perfect for a weeknight dinner or a barbecue.
Ingredients
For the Burger Patties
- 1 cup cooked lentils Ensure lentils are well cooked and drained
- 2 cups chopped mushrooms Finely chop the mushrooms for better texture
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs Add more if a firmer patty is desired
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 1 egg Can be replaced with flaxseed or chia seed mixture for a vegan option
- Olive oil for cooking
For Serving
- Burger buns Use your favorite type of burger buns
- Toppings of choice Suggestions include lettuce, tomato, avocado, barbecue sauce, or ketchup
Instructions
Preparation
- In a food processor, pulse the cooked lentils until slightly mashed. Transfer to a mixing bowl.
- In the same food processor, pulse the mushrooms until finely chopped.
- In a skillet, heat olive oil over medium heat and sauté onions and garlic until softened.
- Add the chopped mushrooms to the skillet and cook until all the moisture has evaporated.
Mixing and Forming Patties
- Combine the mushrooms, onions, lentils, breadcrumbs, cumin, paprika, salt, pepper, and egg in the mixing bowl. Mix until well combined.
- Form the mixture into burger patties and refrigerate for 30 minutes to set.
Cooking
- Heat olive oil in a skillet over medium heat and cook the patties for 4-5 minutes on each side until golden brown.
Serving
- Serve the mushroom lentil burgers on buns with your favorite toppings.
Notes
Store leftover Mushroom Lentil Burgers in an airtight container in the refrigerator for up to three days. To reheat, warm them in a skillet over medium heat or in the microwave until heated through. For a spicy kick, add chopped jalapeños or cayenne pepper to the mixture.