BM# 70: Week 2/ Day 2
Theme: Bring them on the Burgers
Dish: Lentil Mushroom Vegetarian Burger

For the second day of ‘bring on the burgers’ theme, I made a meaty and flavorful Lentil Mushroom Vegetarian Burger. There are a ton of vegetarian burger recipes online and I’ve tried my share of them. A lot of them just don’t work, they are flavorless and/ or break apart while cooking. So I am always looking new recipes that work.
Vegetarian Burger with lentils & mushroomThis lentil mushroom vegetarian burger recipe is from Food52 Vegan cookbook. With the addition of mushroom, these burgers have a very meaty flavor — they are rich and satisfying. Also cooked red lentils add good dose of protein and help in holding the burgers together.Vegetarian Burger with lentils & mushroomAnother interesting addition is toasted pecans. You don’t necessarily taste them but they give the burgers a nice nutty and hearty feel. The whole house smells amazing when these burgers are cooking from the herbs that are added in it. They look a lot like meat burgers too, but they are 100% vegan — believe me.Vegetarian Burger with lentils & mushroomThe book suggests putting some spicy Harissa mayonnaise and that’s what I put on mine too. Serve these just as you would any other burgers — lettuce, onion, tomato and may be few slices of avocado. Vegetarian Burger with lentils & mushroombm-logoLets check out what my fellow marathoners have cooked today for BM# 70.

Lentil Mushroom Vegetarian Burger
Lentil Mushroom Vegetarian Burger
Yum
Print Recipe
Lentil Mushroom Vegetarian Burger is a meaty and flavorful burger that is sturdy and holds up to cooking. Serve them with usual burger toppings.
Servings Prep Time
6 Burgers 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 Burgers 15 minutes
Cook Time
30 minutes
Lentil Mushroom Vegetarian Burger
Lentil Mushroom Vegetarian Burger
Yum
Print Recipe
Lentil Mushroom Vegetarian Burger is a meaty and flavorful burger that is sturdy and holds up to cooking. Serve them with usual burger toppings.
Servings Prep Time
6 Burgers 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 Burgers 15 minutes
Cook Time
30 minutes
Ingredients
  • 1 cup Cooked Red Lentils Cook 1/2cup Lentils until tender in enough water and let cool.
  • 8 oz. Cremini Mushrooms, chopped
  • 2 tbsp olive oil
  • 1 Large Onion, chopped
  • 2 Garlic cloves, finely minced
  • ½~1 tsp Red chili flakes (optional)
  • ½ cup Pecans, lightly toasted chopped
  • cups Breadcrumbs, preferably wholegrain I whizzed couple of wholegrain bread slices in the grinder
  • 2 tsp Dried Thyme or use 1tbsp fresh thyme
  • 1 tsp Dried Oregano or use 2tsp fresh oregano
  • 1 tbsp White Miso
  • 2 tbsp tamari
  • To taste Salt Pepper
For Harissa Mayo:
  • ½ cup vegan mayonnaise
  • 2 tbsp Harissa
  • ½~1 tsp cayenne pepper
  • To taste salt
Servings: Burgers
Instructions
Make Harissa Mayo:
  1. Combine vegan mayonnaise, harissa, salt and cayenne pepper. Mix well.
Make Burgers:
  1. Heat olive oil in a pan, aadd the onions and garlic and cook till the onions are lightly browning around the edges, about 6~8 minutes.
  2. Add mushrooms, dried thyme and dried oregano. Cook for another 5 minutes. Season with salt and pepper. Turn off the heat and let cool slightly.
  3. Pulse the pecans in a food processor until finely ground. Add the mushroom mixture along with lentils, tamari and miso. Pulse until evenly combined but still with some texture.
  4. Transfer to a large mixing bowl, and add the breadcrumbs. Mix them together by hand. Taste and adjust the seasonings. Shape the mixture into 4~6 burgers.
  5. These burgers can be baked at 350°F on a parchment lined baking sheet for 15 minutes on both sides. Alternately, heat 2tsp olive oil in a skillet over medium high heat and cook the burgers until crisp on both sides, about 2~3 minutes per side. Serve hot.
  6. Smear both sides of the burger buns liberally with the harissa mayo, place the burger on the bottom bun and top with your favorite toppings and serve right away.
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