Mushroom & Lentil Burgers – Another special burger to make you happy

We can all agree that burgers are the world’s best sandwiches, right? However, we don’t always want to eat all that meat and we want some extra goodness from those vegetables. If you’re on a journey of plant-based burgers, we have something great for you. These Mushroom & Lentil Burgers are here to make you happy.

Lentils aren’t just packed full of vitamins and carbs, they are also a great source of plant-based protein, making them a perfect substitute for meat. They are also beloved by endurance athletes for their nutrient-dense nature. The same goes for mushrooms.

These burgers are tasty and very easy to put together. You can easily substitute the eggs for your binder of choice for the patties. You can also use your vegan cheese alternatives too if you follow a vegan or vegetarian diet.

These Mushroom & Lentil Burgers are great for your vegan, vegetarian or carnivorous diet, be it for taste or nutrients. Enjoy!

Mushroom & Lentil BurgersRecipe

5 from 3 votes

Recipe by South African Mushroom Farmers’ Association Course: MainCuisine: GlobalDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

10

minutes

Total time

30

minutes

Ingredients

• 1 tsp 1 Canola/olive oil, divided

• ¾ cup ¾ onion, chopped

• 2 cloves 2 garlic, chopped

• 5 5 regular or whole-wheat hamburger buns, toasted and divided

• 1 400g tin 1 lentils, drained

• 4 tsp 4 mustard, divided

• 2 tsp 2 fresh thyme, chopped

• ½ tsp ½ freshly ground black pepper

• ¼ tsp ¼ salt

• 2 large 2 eggs, lightly beaten

• 30 g 30 feta cheese, crumbled

• 1 ½ tbsp 1 ½ canola mayonnaise

• ½ cup ½ rocket

Method

• Preheat the grill.
• Heat a large non-stick frying pan over medium-high heat. Add 1 tsp. of oil to pan; swirl to coat. Add onion and garlic; sauté 3 minutes or until onion is tender. Remove from heat
• Place 1 bun in a food processor; process until coarse crumbs form. Remove breadcrumbs from food processor; set aside.
• Combine mushrooms, lentils, 2 teaspoons mustard, and the next 3 ingredients (through salt) in food processor; pulse to combine.
• Combine onion mixture, breadcrumbs, mushroom mixture, and eggs in a large bowl, stirring well. Divide mixture into 4 equal portions, gently shaping each into a 1.5cm-thick patty. Heat a large non-stick frying pan over medium-high heat.
• Add the remaining 2 teaspoons oil to pan; swirl to coat.
• Add patties; cook for 4 minutes on each side or until browned. Remove patties from pan; arrange in a single layer on a baking sheet.
• Sprinkle patties evenly with cheese. Place under grill for 2 minutes or until cheese is softened.
• Combine canola mayonnaise and remaining 2 teaspoons mustard in a small bowl. Spread the top half of each of the remaining 4 buns with 2 teaspoons mayonnaise mixture.
• Top each bottom half of bun with 1 patty. Divide rocket evenly among burgers; top with top half of bun, mayonnaise-coated side down.

Notes

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