Hearty Mushroom-Lentil Burgers are so flavorful and easy to make! Since it’s basically burger season (the weather is warming up and cookouts are around the corner), give these burgers a go today and enjoy them anytime to come!
I realized that I hadn’t made my own veggie burgers in a while and after eating these Hearty Mushroom-Lentil Burgers, I couldn’t figure out why! These burgers are super-flavorful and super easy to make!
Can’t you just tell when you’re on the edge of cookout season? Graduation pictures are flooding your feeds, the weather is warming, and people are starting to feel more relaxed and ready to have some serious fun!
When you have a backyard get together planned (or any weeknight meal), I recommend Hearty Mushroom-Lentil Burgers for vegetarians and meat lovers alike. These burgers get big flavor from the mushrooms, and they’re not at all.
Top them with your favorites like fresh tomato, ketchup, mustard, onion – the list goes on – and serve them with or without buns. You’ll enjoy sinking your teeth into these tender burgers.
I have a great recipe for Black Bean Veggie Burgers with Corn Salsa on the site, and one for Chickpea-Quinoa Burgers with Sun Dried Tomatoes, but I wanted to try something a little different (and I have more ideas to come)!
I love that the lentils and mushrooms keep these burgers soft and tasty. If you’re into meatless meals, I have a great recipe for Rice and Lentil Loaf. It’s a vegetarian take on meatloaf, and it’s a favorite!
Hearty Mushroom-Lentil Burgers
Lentils are a good source of protein, folate, fiber, iron, potassium, and manganese, according to Harvard’s T.H. Chan School of Public Health. They also note they’re low in sodium and saturated fat.
These burgers are great because you can easily refrigerate the leftovers for another time. This recipe only makes six burgers, so you might not have leftovers lingering, but I was lucky enough to eat one the next day. Yum!
Did I mention these are really easy to make (and bake)? I will warn you from experience and expense: if you use a Silpat baking mat to cook these burgers on, do not turn on the broiler!
I was experimenting with the baking process for these Hearty Mushroom-Lentil Burgers and popped them in the oven on a Silpat-covered baking pan.
At the end of the cooking time, I thought, “Hmmm. Maybe I’ll turn on the broiler for a few seconds.” Big mistake, both in terms of the Silpat and the cooking.
The disgusting smell of burning plastic (rubber?) filled my kitchen quickly. After pulling out the pan, I had to ditch the burgers (and the Silpat) and start over.
The good news is that these veggie burgers don’t need time under the broiler. The panko breadcrumbs they’re coated in (thanks for the suggestion, Mom!) keep them slightly crisped on the outside.
You’ll love these meatless Hearty Mushroom-Lentil Burgers. They’re easy to make, flavorful, healthy, and super-delicious! Get a jumpstart on burger and BBQ season and make a batch today!
Patricia - Grab a Plate
Yields Makes 6 burgers
5 based on 6 review(s)
- 8 ounces cooked lentils
- 6 ounces mushrooms, stems trimmed, cleaned and sliced
- 1-1/2 tablespoons olive oil
- 1/4 onion, sliced
- 2 garlic cloves, minced
- 1 egg
- 1-1/2 teaspoons Worcestershire sauce
- 1/2 cup panko breadcrumbs, plus 3 tablespoons, reserved
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to season
- 1/2 teaspoon fresh thyme
- 1/4 teaspoon red pepper flakes
- Serve with your favorite condiments and burger toppings
- Line a baking sheet with parchment paper and set aside. Preheat the oven to 350 degrees, F.
- Add the oil to a skillet over medium heat. When hot, add the onion and cook until they begin to soften. Add the garlic and cook for about 30 seconds.
- Add the mushrooms to the skillet and season with a bit of black pepper. Cook just until the mushrooms begin to soften. Remove from the heat.
- Add the lentils and the mushroom mixture to a food processor and blend until smooth.
- Transfer the mixture to a bowl. Add the egg, Worcestershire sauce, 1/4 cup of the breadcrumbs, the Parmesan cheese, the thyme, red pepper flakes, and salt and pepper to season.
- Combine the mixture until blended. Add another 1/4 cup of the breadcrumbs and mix.
- Add the reserved breadcrumbs to a shallow dish.
- Divide the mixture into six equal portions. Pat each portion into about 3-inch patties, about 1-1/2 inches thick.
- Add each patty into the shallow bowl with the breadcrumbs to lightly coat them on each side. Pat lightly with your hands.
- Add to the baking pan and bake for about 15 minutes.
- Remove and serve on buns with your favorite burger condiments and toppings.