Easy veggie mushroom lentil burgers that are protein packed, vegan, gluten free, and so delicious! Perfect for lunch or dinner, and all taste buds!
I have your new party go to meal: these mushroom lentil veggie burgers!
So I’m going to be up front and honest: this recipe did not come from me. In fact, it actually came from my boyfriend, Jared, who thought it up while in yoga class!
But by now, we’ve made these homemade veggie burgers more than a handful of times, and I feel that I’ve now adopted it into my own 😉 Okay, okay, just kidding, it’s still Jared’s, but he said that I had to share, and to be quite frank, I agree with him.
I mean, these mushroom lentil burgers are insanely delicious, packed with flavor AND nutritional benefits, and not to mention, are incredibly easy to make!
I mean, what more could you ask for?
Ingredients for Mushroom Lentil Burgers
Mushrooms: for this vegan veggie burger recipe, I used a blend of three varieties of mushrooms- shiitake, oyster, and portobello! However, you can use whichever mushrooms you like! White button, Enoki, Porcini…there are many to choose from, so have fun with the different flavors! The more variety, the better, although it would be pretty hard to pack in more than three types of mushrooms into these homemade veggie burgers ha!
Lentils: I cooked my lentils myself, but you can absolutely purchase these pre-cooked at grocery stores like Trader Joe’s, which will save you some time and prep! And feel free to use whichever lentil you’d like. I’ve tried black lentils and green lentils- bother were delicious!
Walnuts: this is essentially replacing the flour sometimes found in a vegan veggie burger recipe! Plus it adds in some very awesome Omega-3 fats, which have very many benefits 🙂
Shallots & Garlic: for flavor!
Coconut Aminos: in place of soy sauce, however, you can absolutely swap in soy sauce instead! I just love the flavor of coconut aminos, and I think it goes perfectly with the mushrooms!
Spices: for these mushroom lentil burgers, I used a blend of cumin and turmeric with some sea salt and black pepper!
Why this is the best veggie burger recipe
Well, for starters, these homemade veggie burgers taste so delicious! Because of all of the spices and coconut aminos, these mushroom lentil burgers are certainly not your average veggie burger 😉 The mushrooms add a phenomenal texture too because they’re very spongy and tough!
This is what I think makes these mushroom veggie burgers perfect for all eaters. Bring these to a barbecue, and you won’t be the only one enjoying these patties!
Secondly, this vegan veggie burger recipe is insanely easy. I’m talking one machine, no need to knead the batter or anything…it’s all very simple!
And thirdly, which is probably my favorite of all, these mushroom veggie burgers taste amazing and have a nutritional profile to match. These patties are packed with flavor and nutrients. You not only get part of your vegetable quota from the mushrooms, but mushrooms also can have a lot of vitamin D when exposed to UV rays and naturally contain high amounts of B vitamins!
Then we have the walnuts, which are just packed with nutrients and contain so many benefits, including being rich in antioxidants and Omega 3’s, helping to reduce inflammation, and supporting good brain function!
And finally, we have the power spices: cumin and turmeric! Now, turmeric paired with some black pepper becomes a powerhouse for fighting inflammation! Cumin, on the other hand, aids in digestion and is packed with iron!
Not bad for a little plant based veggie patty, right? 😉
How to make homemade veggie burgers
Prepare your mushroom veggie burger ingredients
First, start by slicing and dicing your mushrooms, garlic, and shallots. Make sure your lentils are cooked (you’ll need about a cup of cooked lentils), and set aside your walnuts.
Sauté the veggies
Heat some coconut oil onto a large skillet and add in your minced garlic and chopped shallots. Sauté these two ingredients together until the shallots become translucent and the garlic is aromatic.
Add in your washed, chopped, and de-stemmed mushrooms into the pot, and continue sautéing until the mushrooms are completely cooked. You can add in the additional tablespoon of coconut oil here in case there are a lot of mushrooms that need some coverage still!
While the mushrooms are resting…
In a large food processor, pulse the walnut halves until they resemble a flour, like below.
Add in your cooked lentils, mushrooms, and spices to the walnut flour and then blend again all together!
Next, form the mushroom veggie burger “meat” into patties and place them onto a baking sheet lined with parchment. Place your homemade veggie burgers into the oven at 375F for about 20-25 minutes. Bake them until they’re just golden brown!
I don’t recommend grilling these burgers, as they are pretty soft when raw. However, it is possible to warm them up on the grill once they are cooked through!
Now, all you need to do is place your veggie burgers on a bun, top with some lettuce, tomato, ketchup, mustard, pickles…the whole works!
Because what better way to eat a mushroom veggie burger than with all the works!? 😉
I hope you love this recipe as much as I do! It really is all thanks to Jared- except now I’m hooked and need to make them at least once a week ha! They’re so incredibly easy to meal prep at the beginning of the week and have lots of leftovers to enjoy!
Or serve at a barbecue when you want a good vegan option- these mushroom lentil burgers resemble the texture of traditional burgers, so all eaters will definitely be pleased to give these a try!
For sides & dessert 😉
IF YOU MAKE SOMETHING FROM THE BANANA DIARIES, I WOULD LOVE TO SEE YOUR CREATIONS! DON’T FORGET TO RATE THIS RECIPE AND LEAVE A COMMENT BELOW! ALSO, FOLLOW ALONG WITH ME ON INSTAGRAM, PINTEREST, AND FACEBOOK FOR MORE RECIPE INSPIRATION AND A GLIMPSE INTO EVERYDAY LIFE!Print
Easy mushroom lentil veggie burgers that are protein packed, vegan, gluten free, and so delicious! Perfect for lunch or dinner, and all taste buds!
- 3 cups raw mushrooms, chopped and stems removed
- 1 cup cooked lentils
- 1 cup raw walnut halves
- 2 tbsp coconut oil, divided
- 4 cloves garlic, minced
- 1 shallot, chopped
- 2 tsp cumin powder
- 1 tsp turmeric powder
- 1 tbsp coconut aminos
- 1 tsp sea salt
- 1 pinch black pepper
- In a large skillet, heat 1 tbsp coconut oil until melted.
- Add in minced garlic and shallots and sauté until shallots are translucent.
- Add in chopped mushrooms and sauté until fully cooked. Add in another tbsp of coconut oil if needed here.
- Once mushrooms are cooked, set aside to allow to cool while preparing the remaining ingredients.
- Preheat the oven to 375F and line a baking sheet with parchment paper.
- In a large food processor, pulse walnut halves until they reach a flour-like consistency.
- Add in lentils, mushrooms, coconut aminos, and spices.
- Blend until the burger batter is almost smooth, but still has some chunks of lentils and mushrooms.
- Form about 1/2 cup of mushroom lentil burger batter into a patty and place onto the parchment paper. Repeat for the remaining batter.
- Place the baking sheet into the oven and bake for about 20-25 minutes, until the patties are lightly browned on top.
- Remove and serve on burger buns!
- Category: Dinner
- Method: baking
Keywords: mushroom lentil burgers, burgers, grilling, vegan, gluten free, plant based