Lentil-Mushroom Burger, Vegan + Gluten-Free
Try this Lentil-Mushroom Burger, Vegan + Gluten-Free recipe, or contribute your own.
Try this Lentil-Mushroom Burger, Vegan + Gluten-Free recipe, or contribute your own.
- 2 cloves garlic minced
- 1 medium onion finely chopped
- 1/2 cup rolled oats
- 1 tsp liquid smoke
- dash salt and pepper
- 1 cup mushrooms finely chopped
- 1 tbs olive oil
- 3 cups vegetable broth
- 1 cup dry green lentils
- 2 tbs ground flax seed
- 1/4 cup flour of your choice (i used buckwheat)
- 1 tbs tamari
- 2 tsp vegan worcesterdhire
- Carbohydrate 7.68146333333333 g
- Cholesterol 0 mg
- Fat 2.45762666690789 g
- Fiber 1.659716665561 g
- Protein 1.883715 g
- Saturated Fat 0.279504666699975 g
- Serving Size 1 1 -8 (133g)
- Sodium 445.236250000005 mg
- Sugar 6.02174666777233 g
- Trans Fat 0.170777500006532 g
- Calories 59 calories
Step-by-step
- To prepare lentils, bring vegetable broth to boil. Add lentils and simmer for 35-40 minutes, until all water is absorbed.
- In a small pan, heat olive oil at medium. Add onion and garlic and sauté for 5 minutes. Add mushrooms and saute until everything softens (7-10 minutes).
- Preheat oven to 375°. Grease a baking sheet.
- When lentils are cooked, transfer them to a large mixing bowl. Use a potato masher to mash them, leaving a little texture.
- Stir in mushroom mixture and all remaining ingredients. Mix until thoroughly combined.
- Wet hands and form patties, using about ½ cup mixture for each. There should be enough to make 6 large or 8 medium burgers. Place on baking sheet.
- Bake for 25 minutes then remove from oven and flip burgers. Return to oven and bake for another 10-15 minutes, until the outsides are crispy.
- Serve right away, refrigerate or freeze for later.
My Go-To Vegan Lentil-Mushroom Burger Recipe
As a busy working mom, finding time to cook healthy and delicious meals can be a real challenge. That’s why I’ve perfected this recipe for lentil-mushroom burgers – it's quick, easy, and packed with flavor. Forget those processed, underwhelming veggie burgers; this recipe delivers a hearty, satisfying meal that even the pickiest eaters will love. The best part? It's completely vegan and gluten-free, so it fits perfectly into my healthy lifestyle.
What I love most about this recipe is its versatility. I often adapt it based on what’s in my fridge. Sometimes I add a handful of chopped spinach for extra nutrients, or a sprinkle of different spices to change up the taste profile. One thing remains constant: the delicious, savory flavor of the lentils and mushrooms, perfectly complemented by the earthy undertones of the buckwheat flour (though you can use any flour you prefer). The combination of textures – the slightly mashed lentils, the sautéed mushrooms, the crispiness of the baked patties – is simply irresistible.
The magic of lentils: I've always been a fan of lentils for their versatility and nutritional value. They are an excellent source of protein and fiber, keeping me feeling full and energized throughout the day. This makes them a perfect base for these burgers. The cooking process itself is super straightforward. Just simmer them in vegetable broth until tender, then mash them slightly to create a great texture for the patties.
Mushroom magic: The mushrooms add a wonderful earthy depth of flavor, and their texture complements the lentils perfectly. I prefer to sauté them with some onions and garlic for a richer taste, but feel free to experiment with other vegetables – bell peppers, zucchini, or even carrots would work well.
Beyond the burger: While these patties are delicious on their own, there are so many ways to enjoy them. I like to serve them on whole-wheat buns with my favorite toppings – lettuce, tomato, avocado, or even a spicy vegan mayo. They’re also fantastic in salads, bowls, or as a side dish. The leftovers are great reheated the next day, or you can freeze them for a quick and easy meal on a busy weeknight. Making a big batch on the weekend and freezing portions is a lifesaver!
Tips for success:
- Don't over-mash the lentils; a little texture is desirable.
- Use your hands to form the patties; this helps them hold their shape better.
- Don't overcrowd the baking sheet, otherwise the burgers may steam instead of crisp up.
- Experiment with different spices and flavors to find your perfect combination.
This lentil-mushroom burger recipe is more than just a meal; it’s a testament to the power of simple, healthy ingredients combined to create something extraordinary. It's a recipe that I wholeheartedly recommend to anyone looking for a delicious, nutritious, and convenient meal option. Whether you are a seasoned vegan or just starting your plant-based journey, I am confident that this burger will become a staple in your culinary repertoire. The ease of preparation, the incredible taste, and the impressive nutritional profile make it a true winner.
I encourage you to try this recipe and share your experiences. Let me know what modifications you make and how you enjoyed it. Happy cooking!
