Sometimes, you just want a delicious burger. Loaded up with your favorite toppings, this American classic is a favorite among meat-eaters and plant-eaters alike. In searching for a healthy plant-based burger, some processed options leave much to be desired. There are times when I reach for plant-based meats, but other times I enjoy creating something a bit different. These vegan mushroom lentil burgers are the result of that creative thinking and adaptation of a few different recipes.
I adapted several recipes I found online to create this recipe. Once I’d experimented, I found this to be the most satisfying of the bunch. Nom nom nom–plants!
If you’ve eaten lentils, you probably have images of some kind of soup. But lentils are transcending soup and showing up in a variety of foods, from pastas and breads to chips, crackers, and more. These tiny round legumes are not only versatile, they are healthy and provide a significant source of protein as well.
Lentils come in brown, green, red, yellow, black, and variations in between. Each variety has a slightly different taste and texture. Brown and green lentils hold their shape well and hold up to all kinds of soups, salads, casseroles, and other dishes. Red and yellow lentils tend to disintegrate easier and therefore make excellent thickeners for stews and sauces.
Lentils have a mild flavor that picks up seasonings well. Try them in a variety of soups, stews, and salads; mix them into casseroles; or mash them into patties in these Vegan Mushroom Lentil Burgers!
½-1 teaspoon organic extra virgin olive oil
1 medium onion, finely chopped
2 cloves of garlic, finely chopped
2 ½ cups mushrooms, processed to small pieces in food processor
1 teaspoon smoked paprika
½ teaspoon chili powder
Salt and pepper, to taste
1 ½ cups cooked lentils, drained and rinsed
2 tablespoons tahini
½ cup raw steel-cut oats
¼ cup cashews, processed to very small pieces in a food processor
1 tablespoon nutritional yeast, hydrated with water until a thin paste
¼ cup fresh parsley, finely chopped
Toppings such as vegan mayonnaise, non-GMO organic ketchup, onion, lettuce, etc.
These vegan mushroom lentil burgers freeze well wrapped in plastic wrap and aluminum foil and sealed in a freezer bag.
Okay This is another recipe that freeze well! Form patties and freeze or cook and freeze! I have done it both ways and works the same for me! My whole family loves this burger! A favorite of ours with mustard pickles and onions stuffed in a pita with spring mix! So good!