Vegan lentil and mushroom burger for a plant-based Burger Day. Photo by South African Mushroom Farmer’s Association
Vegan lentil and mushroom burger for a plant-based Burger Day
Whether you’re celebrating a birthday or just want a healthy plant-based meal, you need to try this vegan lentil and mushroom burger.
Vegan lentil and mushroom burger for a plant-based Burger Day. Photo by South African Mushroom Farmer’s Association
With the love of burgers spanning countries and cultures, nobody should be left out of this versatile sandwich. If you’re following a vegan or vegetarian meal, it can be hard to find even just plant-based burger patties that taste of anything. We present you with this vegan lentil and mushroom burger recipe for that vegetarian burger to rule them all. Vegans and meat-lovers alike can enjoy this meal, whether they have bean meatless for years or even just trying to cut down a little bit.
ALSO READ: Asian-style mushroom burger: Every day should be Burger Day
Vegan lentil and mushroom burger tips
These lentil and mushroom burger patties are very well seasoned and have that texture you’re looking for, especially when you give them some love on the grill. The avocado salsa or guacamole is a fresh and hearty condiment that can also be made spicy by adding some jalapeño peppers which can also be enjoyed with nachos. Serve your delicious mushroom and lentil burgers with some fresh salads or golden brown homemade sweet potato fries. Did you know that you can also make avocado fries?
ALSO READ: Crispy avocado fries: Something healthy with your next burger
Whether you’re celebrating a birthday or just want a healthy plant-based weeknight meal, you need to try this vegan lentil and mushroom burger.
Vegan lentil and mushroom burger recipe
Course: MainCuisine: GlobalDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
20
minutesTotal time
35
minutesIngredients
- For the patty
400 g 400 white button mushrooms
2×400 g 2×400 tin brown lentils, rinsed and drained
½ ½ red onion, diced
2 cloves 2 garlic, grated
1 tbsp 1 smoked paprika
¼ cup ¼ flour
¼ cup ¼ breadcrumbs
olive oil
salt and pepper, to taste
- Avocado salsa
1 large 1 ripe tomato, diced (or use a handful of colourful cherry tomatoes)
½ ½ red onion, diced
1-2 1-2 avocados
¼ cup ¼ fresh coriander leaves
juice of ½ lemon
freshly ground pink peppercorns, to taste
salt, to taste
- To serve
8 large 8 portabello mushrooms
2 large 2 carrots, peeled & peeled further into ribbons
2 cups 2 mixed lettuce
sesame seeds
Method
- For the patty
- Blitz mushrooms in a food processor until finely diced.
- Add mushrooms to a hot pan with a drizzle of olive oil. Cook out all of their water. Work in batches if necessary to not overcrowd the pan. Scrape mushrooms into a large bowl.
- Add the lentils to the dry hot pan and toast them until dry. Add to the bowl of cooked mushrooms.
- In the same pan add a fresh drizzle of olive oil and cook the onion until soft. Add the garlic and paprika and cook for a minute until fragrant. Add to the bowl of mushrooms and lentils.
- Add the flour, breadcrumbs and a good pinch of salt and pepper. Mix everything well together. Mash some of the mixture against the side of the bowl. Keeping some of the lentils whole and some more mashed gives the patty great texture.
- Divide the mixture into 4. The patties will be around 180g each.
- Fry patties in a little drizzle of olive oil until golden brown on both sides.
- For the avocado salsa
- Place all ingredients in a medium bowl and lightly mash together.
Season well. - Assemble the burgers
- Place the 8 portabellos on a wire rack on top of a baking tray. Sprinkle with a little seasoning and roast for ± 7 minutes at 200˚C until tender. Brush with a little BBQ sauce or any brown sauce to give them a glazed and shiny look.
- Slice a little off 4 of the portobello “bottom buns” so they sit flat.
- Top with a generous pile of greens and carrot ribbons.
- Place a lentil and mushroom patty on each one.
- Top with a generous amount of the avocado salsa and finish with the top portobello bun. Sprinkle with sesame seeds for a burger effect and serve alongside some crunchy sweet potato fries.
Notes
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