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.
Servings 6 people
Ingredients
- 1 Tbsp ground flaxseed
- 2 ½ 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 (½ cup) rolled porridge oats
- 250 g (1 ⅔ 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
- ¼ tsp smoked paprika
- ½ tsp 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.