Veggie Burger

Veggie Burger

Who knew putting together lentils and mushrooms could make for such a delicious burger?
Prep Time 10 minutes
Cook Time 20 minutes
Course dinner
Cuisine american, vegetarian
Servings 5


  • 3 tablespoons olive oil divided
  • 1 small onion diced
  • 3 cloves garlic minced
  • 8 oz mushrooms finely chopped
  • 1 tablespoon low sodium soy sauce or coconut aminos
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 1/2 cup lentils cooked
  • 1 cup bread crumbs
  • 1 egg
  • 5 whole wheat buns


  • In a large saucepan, heat 1 tablespoon of olive oil over medium heat.
  • Once the oil begins to simmer, add onion and cook for about 1 minute. Next, add the garlic and mushrooms and cook until most of the juices have evaporated, 5-6 minutes.
  • Add the soy sauce, paprika, cayenne pepper, salt, and pepper and cook for 2-3 more minutes. Set aside in large bowl.
  • In a medium bowl, mash lentils. Mix in the breadcrumbs and egg.
  • Transfer the mushrooms into the bowl with the lentils. Mix well, using your hands if needed, then shape into 5 patties. Place on a baking sheet and then freeze for 10 minutes.
  • Remove the patties from the freezer. In a large saucepan, heat the remaining tablespoon of olive oil over medium heat. Once the oil begins to simmer, add the patties. Cook for 5 minutes on the other side. Repeat with the remaining patties.
  • Assemble the burgers on the buns and add the toppings of your choice - avocado, lettuce, tomatoes, onions, and cheese are all good options.
Keyword burger

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