Loaded mushroom lentil burgers made with all whole plant food ingredients! This recipe has been my go-to veggie burger this past summer! Even though summer is ending I still love prepping a batch of these mushroom burgers and freezing them so we have an easy meal to heat up in a pinch. These burger patties are super healthy made with all whole food, unprocessed ingredients. They are lower in sodium than any veggie burger I’ve bought from a store. Each burger has nearly 12 grams of protein which is also pretty high for a whole foods plant based veggie burger! Here’s how to make them:
INGREDIENTS:
- 1/2 onion diced
- 16 oz mushrooms chopped (2 packages) I use baby bella mushrooms
- 2 tsp liquid aminos or low sodium soy sauce
- 1 tsp chili powder
- 1/4 tsp ground black pepper
- 3 cups cooked lentils
- 1 cup Ezekiel cereal or bread crumbs
- 1/2 cup raw pumpkin seeds finely chopped or sub walnuts
- 2 tbsp ground flax seeds
- 1 tbsp arrowroot starch
- 1/2 tbsp Mrs Dash seasoning
INSTRUCTIONS:
- First cook the onion and mushrooms in liquid aminos (or low sodium soy sauce), chili powder and black pepper until they are soft and slightly browned.
- Add the mushrooms and onion mixture to a large mixing bowl. Add in the cooked lentils, Ezekiel cereal, pumpkin seeds, flax, arrowroot starch, Mrs Dash and stir to combine. Let this mixture sit for 5 minutes to let the Ezekiel cereal rehydrate.
- Scoop out the burger mixture and press into a mason jar ring to make uniform patties. Recipe makes 9 patties. Bake for 25 minutes at 350 on a parchment paper lined baking sheet, flipping halfway through.
NOTES-
This recipe calls for 3 cups cooked lentils. I make my own lentils in my instant pot. I use 1 lb of lentils with 4 cups water, cooked for 6 minutes with a quick release. You can find pre cooked lentils at Trader Joe’s in the refrigerated section, or you can use 2 drained cans of lentils.
For the breadcrumbs in this recipe I use Ezekiel cereal which I found at my normal grocery store in the cereal aisle. You can make your own Ezekiel bread crumbs by toasting 3 pieces of Ezekiel bread and letting them dry out overnight. Once they are completely hard and dry, add them to a food processor or blender and blend them up into bread crumbs. You can also just use regular store bought bread crumbs, or for gluten free you can pulse up some rolled oats into a crumbly texture.
**You may have to adjust the amount of breadcrumbs you add depending on the moisture content of the lentils you use**
The arrowroot starch is added to help act as a binder, but if you don’t have any you can just omit it from the recipe. I’ve made these before with no starch and they still hold together pretty well.
To make perfect round uniform burger patties I press the mixture into the ring of a mason jar lid.
Lentil Mushroom Burgers
Equipment
- fry pan or skillet
- large mixing bowl
- parchment paper
- baking sheet
Ingredients
For the cooked mushrooms
- 1/2 onion diced
- 16 oz mushrooms chopped (2 packages)
- 2 tsp liquid aminos or low sodium soy sauce
- 1 tsp chili powder
- 1/4 tsp ground black pepper
For the rest of the burger ingredients
- 3 cups cooked lentils
- 1 cup Ezekiel cereal or bread crumbs
- 1/2 cup raw pumpkin seeds finely chopped or sub walnuts
- 2 tbsp ground flax seeds
- 1 tbsp arrowroot starch
- 1/2 tbsp Mrs Dash seasoning
Instructions
- 1. Heat up a pan on medium heat with a small amount of oil (or water saute if you are oil free). Add in the chopped onion, mushrooms, liquid aminos, chili powder and black pepper and stir. Cook until the onions and mushrooms are soft and slightly browned and most of the water from the mushrooms has evaporated- about 5-7 minutes.
- 2. Add the mushrooms and onion mixture to a large mixing bowl. Add in the cooked lentils, Ezekiel cereal, pumpkin seeds, flax, arrowroot starch, Mrs Dash and stir to combine. Let this mixture sit for 5 minutes.
- 3. Scoop out the burger mixture and press into a mason jar ring to make uniform patties. Recipe makes 9 patties. Bake for 25 minutes at 350 on a parchment paper lined baking sheet, flipping halfway through.
