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.

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!

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5 from 3 votes

Mushroom Lentil Burgers (Vegan)

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.

Course Main Course

Cuisine vegan

Keyword burgers

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6 people

Author Domestic Gothess

Ingredients

• 1 tablespoon ground flaxseed
• 2 ½ tablespoon water
• 250 g (9 oz) chestnut mushrooms
• 1 tablespoon olive oil
• 1 medium red onion peeled and diced
• 4 cloves garlic peeled and crushed
• 75 g (3 oz) walnuts
• 50 g (½ cup) rolled porridge oats
• 250 g (1 ⅔ cup) cooked puy lentils (I buy the precooked packets by Merchant Gourmet)
• 2 tablespoon cornflour (cornstarch)
• 35 g (4 Tbsp) dry breadcrumbs
• 1 tablespoon soy sauce
• 2 teaspoon miso paste
• 1 tablespoon fresh thyme leaves
• ¼ teaspoon smoked paprika
• ½ teaspoon salt
• a good grinding of black pepper
• 6 burger buns and toppings of your choice to serve

Instructions

• 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, flax egg, 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.