Lentil and Mushroom Veggie Burgers
Try this Lentil and Mushroom Veggie Burgers recipe, or contribute your own.
Try this Lentil and Mushroom Veggie Burgers recipe, or contribute your own.
- 2 garlic cloves minced
- 1 t olive oil
- 1 t dijon mustard
- 1/4 tsp freshly ground black pepper
- 1 tsp balsamic vinegar
- 3/4 tsp sea salt
- 1 cup dry lentils (i used green but red lentils work too
- 1 cup finely chopped onion (i pulse mine several times i
- 2 stalks of celery finely chopped
- 4 cups of mixed mushrooms chopped
- 1 1/2 tsp dried thyme
- 1 t of flax meal mixed with 3 t water (or replace with
- optional: 2 t sunflower seeds
- Carbohydrate 3.4662175 g
- Cholesterol 0 mg
- Fat 13.5749775 g
- Fiber 0.403874994277954 g
- Protein 0.49922 g
- Saturated Fat 1.8848025 g
- Serving Size 1 1 recipe (29g)
- Sodium 1311.02875 mg
- Sugar 3.06234250572205 g
- Trans Fat 0.386775 g
- Calories 135 calories
Step-by-step
- Cook lentils in 2 cups of water.
- Once cooked, add to a large bowl and mash up using a potato masher or the back of a fork.
- Preheat oven to 350 degrees F.
- Make flax egg by combining flax meal with water. Set aside.
- Heat up olive oil in a large skillet over medium heat.
- Add in onions and sauté for 3 minutes or until translucent.
- Add in celery, garlic cloves and mushrooms.
- Cook for about 5 minutes or until mushrooms have wilted.
- Add veggie mixture to lentils and stir in dijon, balsamic, and thyme. Mix until combined.
- Add in flax egg, salt and pepper and sunflower seeds if using.
- Using your hands, form into 5 large balls.
- Place on a silicone or parchment lined baking sheet and flatten slightly (do not flatten too thin).
- Bake for 20 minutes.
- Remove from oven and carefully flip. It's okay if they come apart slightly. Use your hands to mash them back together.
- Bake for another 20 minutes.
- Let cool on baking sheet for at least 10 minutes before serving.
- I like crumbling goat cheese on top, but this is entirely optional.
- Will keep for several days in the fridge.
Lentil and Mushroom Veggie Burgers: A Weeknight Winner
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Weeknights are often a whirlwind of school pick-ups, homework help, and the general chaos of family life. But I’ve discovered a recipe that’s become a lifesaver: Lentil and Mushroom Veggie Burgers. These aren’t your average, dry veggie burgers; they’re flavorful, hearty, and surprisingly easy to make, even on the busiest of days.
The beauty of this recipe lies in its simplicity and versatility. It’s packed with protein and fiber from the lentils, earthy goodness from the mushrooms, and a delightful tang from the balsamic vinegar and Dijon mustard. The best part? I can often find most of the ingredients already in my pantry, which minimizes grocery shopping time and stress. No more last-minute dashes to the store for forgotten ingredients!
I usually prep the veggie mixture – onions, celery, and mushrooms – while the lentils are cooking. This way, I'm multitasking, maximizing my time efficiency. The lentils themselves cook up quickly, and the entire burger assembly process is surprisingly quick. From start to finish, I can have these burgers in the oven within about 20 minutes – even faster if I’ve prepped some ingredients ahead of time. While they bake, I can catch up on emails, tackle a few household chores, or simply enjoy some much-needed quiet time.
These burgers are incredibly adaptable. I often experiment with different types of mushrooms, adding cremini, shiitake, or even oyster mushrooms for a depth of flavor. If I have extra vegetables in the fridge, such as zucchini or carrots, I’ll chop them up and add them to the mixture. One time, I even added some finely chopped spinach for an extra nutritional boost. The possibilities are truly endless!
Serving these veggie burgers is just as flexible. They're delicious served on whole-wheat buns with your favorite toppings like lettuce, tomato, onion, and avocado. I sometimes add a dollop of my homemade vegan mayo or a sprinkle of nutritional yeast for extra cheesy flavor. They also make a fantastic addition to salads, grain bowls, or even served as a hearty side dish. The leftovers are equally delightful, perfect for a quick lunch the next day or a satisfying addition to a simple salad.
More than just a meal, this recipe represents a small victory in the daily juggling act of life. It's a testament to the fact that healthy, delicious, and satisfying meals don't have to be time-consuming or complicated. It's a reminder that even amidst the chaos, there's always time for a nourishing and flavorful meal that brings a little bit of joy to the table – and that's something truly worth celebrating.
Tips for Success:
- Don't over-mash the lentils. A little texture is good!
- Feel free to experiment with different mushrooms and vegetables. The possibilities are endless.
- If you don't have flax meal, you can use a beaten egg instead.
- Make extra! These burgers are even better the next day.
Enjoy your delicious and easy lentil and mushroom veggie burgers!
