Mushroom lentil burgers – savoury, umami flavoured vegan veggie burgers made with mushrooms, puy lentils and walnuts. Packed with veggies and protein these burgers make a delicious healthier option that will satisfy even the meat eaters. Post sponsored by Stokes Sauces.
One of my pet hates is going out to eat and the only vegetarian/vegan burger option on the menu being a portobello mushroom “burger”; as in, a grilled mushroom in some bread. That my friends, is NOT a burger; that is a disappointing sandwich. More and more restaurants seem to be partaking in this annoying trend, and quite frankly, it needs to die.
Don’t get me wrong, I do love mushrooms; but if I want a burger then I want a proper patty with some substance to it. At the very least I think that restaurants need to offer a bean burger as well as the mushroom. Anyways, these vegan mushroom lentil burgers are NOT just a mushroom – they are a meaty, umami flavoured, thoroughly satisfying burger.
I’ve got several bean burger recipes on this site, but one can never have too many veggie burger recipes and these mushroom lentil ones are a little different and a lot delicious. They are made with a base of cooked, finely chopped chestnut mushrooms and puy lentils; with ground walnuts for bulk, extra flavour and protein; and oats, flaxseed and breadcrumbs to bind.
Miso paste, soy sauce, thyme, paprika, garlic and onion provide bags of flavour; meaning that these healthy, veggie and protein packed burgers are sure to please everyone; even the meat eaters.
The burgers ideally need to be baked rather than fried as this gives them a firmer texture and ensures that they cook through properly whilst retaining a lovely crispy exterior. If you do want to barbecue them, I would recommend at least part baking them first then just finishing them off on the barbecue.
Speaking of barbecues, Stokes Sauces are currently running a competition where you can win a Grillstream BBQ; all you have to do to enter is tell them why you love barbecues!
I am a big fan of Stokes Sauces, like me, Stokes like their food simple, good and delicious and they make their sauces that way too. Unique recipes prepared in small batches with top quality ingredients. Like Tomato Ketchup made with juicy Italian tomatoes, creamy Real Mayonnaise made with extra virgin olive oil and free range eggs, and a traditional British Brown Sauce built on a healthy splash of real date puree.
Founded in 2004 by Rick Sheepshanks, today Stokes Sauces employs over 40 people producing over 75 different lines, all hand produced to carefully created and closely guarded recipes in their Suffolk “Saucery”.
Just about all Stokes sauces, ketchups, mayonnaise, preserves, dressings and chutneys have a place in, on or alongside a BBQ or al fresco feast, but these are the favourites:
Stokes Award-Winning Tomato Ketchup and its family: Chipotle Ketchup, Chilli Ketchup, Curry Ketchup and Bloody Mary Ketchup each have a place in a marvelous marinade.
Stokes Real Mayonnaise or any of their delicious Mayonnaises, sit well with any salad or gives a velvet smooth luster to a fresh, crispy slaw. Or try the creamy aioli of Stokes Garlic Mayonnaise; the jalapeno hit of their Chilli Mayonnaise; the vibrant zing of their Lemon Mayonnaise; or the ‘must-have-more’ magic of Stokes Mustard & Honey Mayonnaise.
Stokes Original BBQ Sauce is thick and smoky with natural blossom honey and a molasses-style sweetness that can be used as an accompaniment, a marinade or a dipping sauce.
Stokes Hot & Spicy BBQ Sauce is just that. To balance the heat of the chillis, it has even more molasses and honey to sweeten the initial smoky BBQ flavours, letting the spicy heat develop as an after flavour.
Stokes Sweet & Sticky BBQ Sauce is another flavoursome variation, deeply sweet with a sensational kick of British horseradish and Worcestershire sauce to balance the sticky maple syrup.
Stokes Burger Relish is a sweet red pepper, onion and tomato relish with subtle notes of chilli, made up in the style of a salsa. It promises to transform burgers into something really special and it certainly was delicious with these mushroom lentil burgers!
Stokes Sticky Pickle is scrumptiously sticky with their own unique blend of vegetables in a sweet and spicy sauce made with molasses and black treacle.
Stokes English Mustard is perfect with a beef burger, a strong yet smooth take on the classic mustard without the “burn”. If you like mustard you’ll love this!
Stokes Summer Sauces Competition runs until the 15th July 2018 so hurry over to their site to enter! All you have to do is tell them why you love BBQ!
The First Prize is an amazing Grillstream BBQ whose unique double grill means no flare-up, burn-free cooking and easier cleaning. The large cooking area, back-lit LED control knobs, ergonomic design and stylish finish will sensationalise your garden cooking. The lucky winner also gets a full dinner set from Cornishware – a splendid collection of plates, bowls, cups & saucers to grace an elegant evening outdoors.
There will also be 10 Runners Up Prizes of British-grown, fast-lighting, gourmet BBQ charcoal from The Oxford Charcoal Company. As well as a personalised mug from Cornishware. ALL winners will also receive a selection of delicious Stokes BBQ sauces as well as a prestigious Stokes apron.
How To Make Vegan Mushroom Lentil Burgers:
Start by mixing ground flaxseed and water to make a flax egg. Place the mushrooms in a food processor and blitz until finely chopped.
Fry up some red onion then add the mushrooms and cook until soft.
Blend some walnuts and oats until finely ground then add all the other ingredients and blitz until fairly finely chopped; you don’t want it totally smooth though, keep some texture!
Shape into six patties and bake until crisp and firm. Eat!
Mushroom Lentil Burgers (Vegan)
- 1 Tbsp ground flaxseed
- 2 1/2 Tbsp water
- 250 g (9 oz) chestnut mushrooms
- 1 Tbsp olive oil
- 1 medium red onion peeled and diced
- 4 cloves garlic peeled and crushed
- 75 g (3 oz) walnuts
- 50 g (1/2 cup) rolled porridge oats
- 250 g (1 2/3 cup) cooked puy lentils (I buy the precooked packets by Merchant Gourmet)
- 2 Tbsp cornflour (cornstarch)
- 35 g (4 Tbsp) dry breadcrumbs
- 1 Tbsp soy sauce
- 2 tsp miso paste
- 1 Tbsp fresh thyme leaves
- 1/4 tsp smoked paprika
- 1/2 tsp salt
- a good grinding of black pepper
- 6 burger buns and toppings of your choice to serve
Preheat the oven to 190C/375F/gas mark 5. Line a baking tray with baking parchment.
Mix the ground flaxseed and the water together in a small bowl and set aside.
Place the mushrooms in a food processor and pulse until they are finely chopped.
Heat the olive oil in a wide frying pan over a medium-low heat. Add the diced red onion and cook gently, stirring often, until soft.
Add the chopped mushrooms and cook, stirring regularly, until all of the excess water has evaporated and the mushrooms are beginning to colour a little. Add the garlic and cook for another minute.
Place the walnuts and oats in the food processor and blend until finely chopped. Add the cooked mushroom mixture, the lentils, breadcrumbs, cornflour, soy sauce, miso paste, thyme, paprika, salt and pepper.
Pulse until the mixture is fairly finely chopped but still retains a bit of texture.
Give it a good mix, then divide into six and shape each portion into a patty using your hands.
Bake the burgers for about 30-35 minutes, flipping them over halfway through, until firm to the touch and crispy.
Serve with buns and your choice of toppings.
This post is sponsored by Stokes Sauces, thank you for supporting the brands that allow me to continue doing what I love – playing with food and making a mess of my kitchen.