Why You’ll Love This Mushroom Lentil Burgers
- They’re incredibly satisfying. Forget any notion of a bland veggie patty. The combination of earthy lentils and umami-rich mushrooms creates a deep, savory flavor that truly stands up to any beef burger.
- The texture is spot-on. We’re aiming for a burger that’s firm enough to hold on a bun but still tender to bite into. The trick is in how we process the ingredients—not too chunky, not too pasty.
- They’re freezer-friendly champions. You can easily double the batch and freeze the patties individually for those nights when you need a fantastic meal in minutes. Honestly, future-you will be so grateful.
- They’re surprisingly versatile. While they’re amazing on a classic burger bun, you can also crumble them over a salad, serve them alongside some roasted veggies, or even enjoy them on their own with a dollop of sauce.
Ingredients & Tools
- 1 cup brown or green lentils, dry
- 2 ½ cups vegetable broth or water
- 1 tbsp olive oil, plus more for cooking
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 8 oz cremini or baby bella mushrooms, finely chopped
- 1 tbsp soy sauce or tamari
- 1 tsp smoked paprika
- ½ cup rolled oats (old-fashioned, not instant)
- ½ cup walnuts, finely chopped
- ¼ cup fresh parsley, chopped
- 1 tbsp tomato paste
- 1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water)
- Salt and freshly ground black pepper to taste
Tools: A large skillet, a medium saucepan, a food processor, a mixing bowl, and a spatula.
Don’t skip the soy sauce and smoked paprika—they’re not just seasonings; they’re the key to that deep, savory, umami backbone. And the walnuts? They add a subtle crunch and richness that really makes the texture special.
Serves: 6 | Prep Time: 25 minutes | Cook Time: 35 minutes | Total Time: 60 minutes
Before You Start: Tips & Ingredient Notes
- Don’t overcook the lentils. You want them to be tender but still hold their shape. If they turn to mush, your burger mixture will be too wet. We’re aiming for al dente, not porridge.
- Chop, don’t pulse the mushrooms. It’s worth taking the extra minute to finely chop the mushrooms by hand. A food processor can make them too watery too quickly. You want a nice, fine mince that will cook down and blend seamlessly into the mixture.
- Let your flax egg sit. Give the ground flaxseed and water a good 5-10 minutes to thicken up. This “gel” is what acts as our binder, replacing the egg and ensuring everything sticks together beautifully.
- Dry your ingredients are key. After cooking the lentils and mushrooms, make sure to let any excess moisture evaporate. A wet mixture is the number one enemy of a burger that holds its shape. A little patience here pays off hugely.
How to Make Mushroom Lentil Burgers
Step 1: First, cook your lentils. Rinse them under cold water, then add them to the saucepan with the vegetable broth. Bring to a boil, then reduce the heat to a simmer and cook uncovered for about 20-25 minutes. You’ll know they’re ready when they’re tender but not falling apart. Drain off any remaining liquid and set them aside to cool slightly.
Step 2: While the lentils are cooking, heat the olive oil in your large skillet over medium heat. Add the diced onion and cook for about 5 minutes until it becomes soft and translucent. Then, stir in the minced garlic and cook for just another minute until it’s fragrant—be careful not to let it burn.
Step 3: Now, add the finely chopped mushrooms to the skillet. This is where the magic starts. The mushrooms will release their water. Cook, stirring occasionally, for about 8-10 minutes until all that liquid has evaporated and the mushrooms have shrunk down and started to brown slightly. Stir in the soy sauce and smoked paprika, cook for one more minute, then remove the skillet from the heat.
Step 4: In your food processor, pulse the rolled oats until they resemble a coarse flour. This is our binder base. Add about half of the cooked lentils and half of the mushroom-onion mixture to the food processor. Pulse a few times until the mixture starts to come together but still has some texture. You don’t want a smooth puree.
Step 5: Scrape this mixture into a large mixing bowl. To this, add the remaining whole lentils, the rest of the mushroom mixture, the chopped walnuts, parsley, tomato paste, and the prepared flax egg. Season generously with salt and pepper. Now, get in there with your hands! Mix everything together until it’s fully combined. The texture should be moist but not sticky.
Step 6: Here’s a pro tip: let the mixture rest for 15-20 minutes. This allows the oats and flax egg to absorb any excess moisture, which makes forming the patties much easier. Divide the mixture into 6 equal portions and shape them into firm, about 1-inch thick patties. Press them together well.
Step 7: To cook, wipe out the skillet you used earlier and heat a generous drizzle of olive oil over medium heat. Carefully place the patties in the skillet—don’t overcrowd them; you might need to do this in two batches. Cook for 4-5 minutes on each side, until a deep, golden-brown crust forms. You’ll hear a nice sizzle. Serve immediately on toasted buns with your favorite toppings.
Serving Suggestions
Complementary Dishes
- Classic Crispy Oven Fries — The ultimate pairing. The soft, savory burger and salty, crunchy fries are a match made in heaven.
- A Simple Arugula Salad with Lemon Vinaigrette — The peppery arugula and bright lemon cut through the richness of the burger perfectly, balancing the meal.
- Tangy Coleslaw — A vinegar-based slaw (not a mayo-heavy one) adds a fantastic crunch and acidity that complements the earthy flavors beautifully.
Drinks
- A Cold, Hoppy IPA — The bitterness of the hops stands up to the robust, umami flavors in the burger without overpowering them.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and cleanse the palate between bites.
- Pinot Noir — A light-bodied red wine with earthy notes that will mirror the mushrooms and lentils in a really lovely way.
Something Sweet
- Grilled Peaches with Vanilla Ice Cream — The warm, caramelized fruit and cool ice cream are a simple, elegant way to end the meal on a high note.
- Dark Chocolate Almond Bark — A few pieces of rich, slightly salty dark chocolate satisfy the sweet tooth without being too heavy.
- Strawberry Rhubarb Crumble — The tartness of the rhubarb is a fantastic contrast to the savory meal you just enjoyed.
Top Mistakes to Avoid
- Mistake: Using canned lentils. They are almost always too soft and mushy, which will result in a paste-like burger mixture that won’t hold its shape. Starting with dry lentils is non-negotiable for the right texture.
- Mistake: Skipping the cooling step. If you try to form the patties while the lentils and mushroom mixture are still hot, the heat will melt the binding agents and you’ll have a sticky, hard-to-handle mess. Patience is key!
- Mistake: Not getting a good sear. If your skillet isn’t hot enough when you add the patties, they’ll steam instead of sear. You want that audible sizzle to create a delicious crust that locks in the moisture.
- Mistake: Flipping too often. Let the patties cook undisturbed for the full 4-5 minutes on the first side. If you fuss with them too early, they’re more likely to break apart. Trust the process.
Expert Tips
- Tip: Make a test patty. Before you cook all six, pan-fry a small spoonful of the mixture. This lets you taste for seasoning and check the consistency. Too crumbly? Add a bit more tomato paste or flax egg. Too wet? A tablespoon of oat flour can help.
- Tip: Bake for a crowd. If you’re feeding more people, you can bake these instead of pan-frying. Place the patties on a parchment-lined baking sheet, brush with oil, and bake at 375°F (190°C) for 20-25 minutes, flipping halfway through. It’s less hands-on and great for batch cooking.
- Tip: Get creative with binders. If you don’t have flaxseed, you can use a regular egg or 3 tablespoons of aquafaba (the liquid from a can of chickpeas) as a binder. They all work wonderfully.
- Tip: Freeze like a pro. To freeze, place the shaped, uncooked patties on a baking sheet and freeze until solid. Then, transfer them to a freezer bag. They’ll keep for up to 3 months. Cook from frozen, just adding a few extra minutes to the cooking time.
FAQs
Can I make these burgers gluten-free?
Absolutely! This recipe is easily adaptable. Just ensure you use certified gluten-free oats and tamari instead of soy sauce. All the other core ingredients are naturally gluten-free, so you’ll end up with a delicious burger that meets your dietary needs without any compromise on flavor or texture.
My mixture is too wet. What can I do?
Don’t worry, this happens! The moisture content of lentils and mushrooms can vary. The easiest fix is to add a tablespoon or two of oat flour (just pulse some rolled oats into a powder) or breadcrumbs to the mixture. Let it sit for another 10 minutes to allow the dry ingredients to absorb the excess moisture before you try forming the patties again.
Can I use a different type of mushroom?
You sure can. Cremini mushrooms are ideal for their meaty texture and flavor, but white button mushrooms will work in a pinch. For a real flavor adventure, try using a mix that includes some shiitake mushrooms—they’ll add an even deeper, smokier umami punch to the final burger.
Why did my burgers fall apart?
This usually boils down to one of three things: the mixture was too wet, the binder (flax egg) wasn’t given enough time to activate, or the patties were flipped too early during cooking. Really press the patties firmly when you form them and make sure you get that good, initial sear on the first side—it creates a crust that holds everything together.
How long do leftovers keep in the fridge?
Cooked burgers will keep well in an airtight container in the refrigerator for 3-4 days. They reheat beautifully in a toaster oven or a skillet over medium heat until warmed through. I don’t recommend reheating them in the microwave, as they can become a bit soft.
Mushroom Lentil Burgers
My ultimate Mushroom Lentil Burger recipe! Hearty, juicy & packed with savory flavor. These veggie burgers hold their shape perfectly & are freezer-friendly. A total game-changer for meatless meals.
Ingredients
Ingredients
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1 cup brown or green lentils (dry)
-
2 ½ cups vegetable broth or water
-
1 tbsp olive oil (plus more for cooking)
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1 medium yellow onion (finely diced)
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2 cloves garlic (minced)
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8 oz cremini or baby bella mushrooms (finely chopped)
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1 tbsp soy sauce or tamari
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1 tsp smoked paprika
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½ cup rolled oats (old-fashioned, not instant)
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½ cup walnuts (finely chopped)
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¼ cup fresh parsley (chopped)
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1 tbsp tomato paste
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1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water)
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salt and freshly ground black pepper (to taste)
Instructions
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First, cook your lentils. Rinse them under cold water, then add them to the saucepan with the vegetable broth. Bring to a boil, then reduce the heat to a simmer and cook uncovered for about 20-25 minutes. You'll know they're ready when they're tender but not falling apart. Drain off any remaining liquid and set them aside to cool slightly.01
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While the lentils are cooking, heat the olive oil in your large skillet over medium heat. Add the diced onion and cook for about 5 minutes until it becomes soft and translucent. Then, stir in the minced garlic and cook for just another minute until it's fragrant—be careful not to let it burn.02
-
Now, add the finely chopped mushrooms to the skillet. This is where the magic starts. The mushrooms will release their water. Cook, stirring occasionally, for about 8-10 minutes until all that liquid has evaporated and the mushrooms have shrunk down and started to brown slightly. Stir in the soy sauce and smoked paprika, cook for one more minute, then remove the skillet from the heat.03
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In your food processor, pulse the rolled oats until they resemble a coarse flour. This is our binder base. Add about half of the cooked lentils and half of the mushroom-onion mixture to the food processor. Pulse a few times until the mixture starts to come together but still has some texture. You don't want a smooth puree.04
-
Scrape this mixture into a large mixing bowl. To this, add the remaining whole lentils, the rest of the mushroom mixture, the chopped walnuts, parsley, tomato paste, and the prepared flax egg. Season generously with salt and pepper. Now, get in there with your hands! Mix everything together until it's fully combined. The texture should be moist but not sticky.05
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Here's a pro tip: let the mixture rest for 15-20 minutes. This allows the oats and flax egg to absorb any excess moisture, which makes forming the patties much easier. Divide the mixture into 6 equal portions and shape them into firm, about 1-inch thick patties. Press them together well.06
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To cook, wipe out the skillet you used earlier and heat a generous drizzle of olive oil over medium heat. Carefully place the patties in the skillet—don't overcrowd them; you might need to do this in two batches. Cook for 4-5 minutes on each side, until a deep, golden-brown crust forms. You'll hear a nice sizzle. Serve immediately on toasted buns with your favorite toppings.07
