Mushroom Lentil Burgers

Mushroom Lentil Burgers are a hearty and flavorful plant-based alternative to traditional burgers, made with wholesome ingredients and packed with umami richness. These burgers offer a satisfying texture thanks to a blend of lentils, mushrooms, and oats, making them perfect for vegetarians, vegans, or anyone looking to reduce meat without sacrificing flavor.

Why You’ll Love This Recipe

• Packed with plant-based protein and fiber
• Rich, meaty flavor thanks to mushrooms and seasonings
• Great alternative to store-bought veggie burgers
• Freezer-friendly and meal prep approved
• Budget-friendly ingredients
• Customizable with your favorite toppings
• Gluten-free option available
• Great on a bun or served as a patty over salad
• Easy to make in large batches
• Satisfies meat-eaters and vegetarians alike

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked brown or green lentils
• Cremini or button mushrooms, finely chopped
• Onion, finely chopped
• Garlic, minced
• Rolled oats or oat flour
• Soy sauce or tamari
• Tomato paste
• Ground flaxseed + water (for flax egg)
• Smoked paprika
• Cumin
• Olive oil
• Salt and pepper
• Fresh parsley or thyme (optional)

directions

1. In a small bowl, mix ground flaxseed with water and set aside to form a flax egg.
2. Heat olive oil in a skillet over medium heat. Sauté onions and garlic until softened, about 2–3 minutes.
3. Add chopped mushrooms and cook until they release their moisture and reduce in size, about 6–8 minutes.
4. Stir in soy sauce, tomato paste, paprika, cumin, salt, and pepper. Cook for another minute, then remove from heat.
5. In a large bowl, combine cooked lentils, the mushroom mixture, oats, and flax egg. Mix thoroughly.
6. Use a potato masher or food processor to mash part of the mixture, leaving some texture.
7. Form into burger-sized patties and chill in the fridge for 20–30 minutes to firm up.
8. Heat oil in a skillet over medium heat and cook patties for 4–5 minutes per side until browned and heated through.
9. Serve on buns with your favorite toppings, or over greens for a lighter option.

Servings and timing

This recipe makes about 4–6 burgers. Prep time is approximately 20 minutes, with 10 minutes of cooking and 20–30 minutes of chilling, totaling about 1 hour.

Variations

• Add shredded carrots or zucchini for extra veggies
• Use black beans instead of lentils for a different flavor
• Include chopped walnuts for added crunch
• Swap oats with breadcrumbs or cooked quinoa
• Add a splash of balsamic vinegar for depth
• Try curry powder instead of paprika and cumin for a global twist
• Mix in nutritional yeast for a cheesy flavor
• Use BBQ sauce instead of tomato paste for a smoky profile
• Make mini patties for sliders or appetizer bites
• Add jalapeños or chili flakes for spice

storage/reheating

Store cooked patties in the refrigerator for up to 5 days in an airtight container. To reheat, warm in a skillet over medium heat for 3–4 minutes per side or microwave for 60–90 seconds. For freezing, place uncooked or cooked patties between layers of parchment paper and store in a freezer-safe container for up to 2 months. Thaw in the fridge before cooking or reheating.

FAQs

Can I bake these instead of pan-frying?

Yes, bake at 375°F (190°C) for 20–25 minutes, flipping halfway through.

Do these burgers hold together well?

Yes, the flax egg and oats help bind the mixture. Chilling before cooking also improves texture.

Can I use canned lentils?

Absolutely. Just drain and rinse them well before using.

Are these gluten-free?

Yes, if you use gluten-free oats and tamari instead of soy sauce.

How do I make them spicier?

Add cayenne pepper, red chili flakes, or chopped jalapeños to the mix.

Can I grill these burgers?

They’re best pan-fried or baked, but can be grilled on a well-oiled surface if handled gently.

What toppings go best with these?

Try avocado, vegan mayo, lettuce, tomato, pickles, or caramelized onions.

Can I make the mixture ahead of time?

Yes, the mix can be prepared and stored in the fridge for up to 24 hours before shaping and cooking.

What can I use instead of flaxseed?

Chia seeds or one egg (if not vegan) can be used as a binder.

Do they taste like mushrooms?

They have a savory, umami flavor with mushroom notes, but the seasonings balance it well even for those who don’t love mushrooms.

Conclusion

Mushroom Lentil Burgers are a satisfying and nutritious alternative to traditional meat patties. Whether you’re following a plant-based diet or just exploring new meatless options, these burgers offer great texture, flavor, and versatility. With endless customization possibilities and simple ingredients, this is a recipe you’ll want to keep in your regular rotation.

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