Easy Vegan Lentil Mushroom Burgers (Grillable Veggie Burgers!)
Super easy and simple 7 ingredient vegan mushroom lentil veggie burgers that are the perfect veggie burger recipe! Completely vegan, no eggs, and gluten free, these veggie burgers are grillable and loved by all eaters, vegan and vegetarian or not!
Why this is the only vegan veggie burger recipe you need:
These are honestly the best vegan veggie burgers you’ll ever have. From the texture, to the taste, to just the ease of making these veggie patties, this vegan burger recipe is truly the only recipe you need for your vegan barbecues and summer parties!
Pro tip: Pair it alongside this easy bbq jackfruit pulled pork and a side of herbed potato salad, and you have the ultimate vegan bbq dinner (or honestly a quick and easy protein-packed vegan dinner recipe to have throughout the week, summer or not!).
These mushroom lentil burgers are only 7 ingredients and have the perfect texture and taste that will even satisfy the non-vegans in your crowd, especially when you serve it with these roasted Brussels sprouts and crispy roasted sweet potatoes.
Suitable for both vegans and vegetarians, these lentil mushroom burgers don’t taste processed; they’re just full of flavor, thanks to the garlic and mushrooms (of course, you can add onions too!)
The best part: these vegan veggie burgers are easily grilled.
Yep, a veggie burger that doesn’t fall apart!
These vegan lentil burgers are perfect for grill outs, barbecues, summer dinner parties, or as an easy weeknight meal that both kids and adults love! Serve on a vegan burger bun, open-faced, or just over veggies for an amazing healthy vegan dinner recipe!
How do you make veggie burgers stick together?
The key ingredient that helps bind these vegan veggie burgers together is actually oat flour. That’s why we’re not using any eggs nor ground flaxseed eggs to help them bind.
The lentils and chickpeas help a bit, but the real binding agent is in the oats. This is because oats contain a starch that’s made up of amylopectin, which when activated with water, creates a “glue-like” texture.
This is why oat flour can sometimes be swapped in for regular all-purpose flour. The glue-like texture can act very similarly to gluten!
Using oat flour also helps keep these vegan mushroom burgers entirely gluten-free, as well, making them suitable for all eaters!
Vegan Lentil Mushroom Burger Ingredients
As we noted earlier, these veggie burgers are made from just 6 simple pantry staple ingredients. From your kitchen, you’ll need the following:
- Lentils: You can cook the lentils or purchase them pre-cooked. You’ll need about 1 cup of cooked lentils, which I used about 1/2 cup of dried lentils to cook.
- Chickpeas: For even more protein. Save the aquafaba to make an awesome vegan chiffon cake later on!
- Rolled oats: this is what we’ll make the oat flour from. Use gluten-free certified as needed.
- Mushrooms: any type of mushroom is good here! We’re just using them for the overall texture. I used shiitake mushrooms.
- Coconut aminos: you can also use soy sauce or Tamari soy sauce for gluten free, but I tried to keep this recipe both nut-free and soy-free to be super allergy friendly for all.
- Garlic: For flavor. You can also add in sautéed onions or onion powder.
- Tomato paste: This will also help give our veggie burgers flavor.
- Sea salt
You’ll notice that these lentil veggie burgers are not only packed with both plant protein and veggies, but they’re naturally eggless, dairy free, nut free, grain free, and soy free.
How to make vegan burgers from scratch
These vegan lentil burgers are incredibly easy to make. In fact, you only need a food processor or high speed blender and a sauté pan.
For the actual cooking of the veggie burger, you can use a baking sheet or the grill.
The full written recipe and ingredient measurements are found down below in the recipe card. However, we’re going to go over the basics here, along with visuals to help you make the BEST veggie burgers around. Seriously, people will be asking you for the recipe!
To make these veggie burgers:
- Begin by sautéing the mushrooms. You want them to be fully cooked, as they’ll be more easily blended into the burger patty mixture. You’ll use the coconut aminos here to give the mushrooms flavor.
- In a food processor, pulse the oats into a flour. Then add in the remaining ingredients (lentils, chickpeas, tomato paste, and mushrooms), and blend until you reach a thick and consistent patty batter.
- Form burger patties using about 1/2 cup per each patty. You’ll yield 5 medium-large patties. Form them into patties and either place them onto a parchment lined baking sheet or a plate to be grilled.
- If cooking in the oven, bake for 20 minutes at 375, then flip the patties to cook for another 5 minutes. If grilling, you’ll grill them for about 4-6 minutes on each side.
- Serve and enjoy!
Pro tip: if you want to make these vegan cheese burgers, after flipping the burgers the first time, place a piece of vegan cheese (I love Violife’s sliced cheese!) on top and cook the burgers for the remaining 5 minutes.
How to grill a veggie burger
The burger patty itself is sturdy enough that it can easily be grilled without falling apart.
You’ll simply heat the grill as you normally would, and grill them as you would a regular burger patty.
One important topic to note: if you are truly vegan, and where you’re grilling the veggie burgers is not entirely vegan, be cautious about grilling. Actual meat may have touched the grill, and depending on how well they clean their grills, there is the potential for cross-contamination.
If that’s the case, I recommend grilling these lentil veggie burgers (at least yours) on your own grill, and simply heating it in the oven for 5 minutes at 300F before serving. This ensures that there’s no chance for possible cross-contamination, and that your vegan veggie burger is truly vegan!
Storage tips
If you’re not consuming these mushroom lentil burgers right away, I recommend storing them cooked and in an airtight container in the fridge for up to 5 days. You can also freeze them cooked for up to a month!
To make ahead: if you’re grilling or cooking these veggie burgers the following day, you can make the patties the day before and store them in an airtight container. Chill them in the fridge overnight, then proceed to grill them.
How to serve veggie burgers:
These vegan lentil burgers are perfect as is or served as you would a regular burger! Here are some great vegan burger toppings:
- lettuce & tomato
- vegan coleslaw
- sautéed onions
- vegan pesto
- avocado
- ketchup & mustard
- pickles
- vegan BBQ sauce
You are just going to love how amazing these vegan mushroom burgers taste! Seriously, my absolute favorite vegan veggie burger recipe, hands down. And a favorite for all my family, meat eaters included!
If you try this lentil veggie burger recipe, be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ so that others may more easily find this recipe.
As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there!
Happy homemade veggie burger grilling!
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If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
Print
Easy Vegan Lentil Mushroom Burgers (Grillable Veggie Burgers!)
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 5
- Category: Dinner
- Method: baking
- Cuisine: American
- Diet: Vegan
Description
Super easy and simple 6 ingredient vegan mushroom lentil veggie burgers that are the perfect veggie burger recipe! Completely vegan, eggless, and gluten free, plus these veggie burgers are grillable! Perfect for all eaters, vegan or not!
Ingredients
- 1 tbsp cooking oil
- 1 clove garlic, minced
- 1 tbsp coconut aminos
- 3 cups (10 ounces) raw mushrooms, chopped and stems removed
- 1 cup (140 grams) cooked lentils (about 1/2 cup uncooked lentils)
- 1 cup (105 grams) rolled oats, gluten free as needed
- 1 cup (200 grams) cooked chickpeas, rinsed
- 1/4 cup (50 grams) tomato paste
- 1 tsp sea salt
Instructions
- In a large skillet, heat 1 tbsp olive oil. Add in the garlic, and cook on medium heat until fragrant.
- Add in mushrooms and coconut aminos. Sauté until fully cooked. Cover and simmer until cooked, about 5 minutes.
- 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 oats until they reach a flour.
- Add in lentils, mushrooms, chickpeas, tomato paste, salt, and pepper. Blend until smooth.
- Form about 1/2 cup of mushroom lentil veggie burger batter into a patty and place onto the parchment paper. Repeat for the remaining batter. You should yield about 5 patties.
Oven Method:
- Place the baking sheet into the oven and bake for 20 minutes on one side, until the patties are lightly browned on top. Flip the patties over to bake for another 5 minutes on the other side.
- Remove and serve on burger buns!
Grill Method:
- Refrigerate the patties for 30 minutes before grilling.
- Heat the grill and grill each patty for 4-6 minutes on both sides.
- Serve and enjoy!
Notes
See blog post for all burger tips, including grilling!
Nutrition
- Serving Size: 1/2 cup burger, 1 patty
- Calories: 259
- Sugar: 2.8 g
- Sodium: 645.7 mg
- Fat: 2.1 g
- Saturated Fat: 0.8 g
- Carbohydrates: 44.4 g
- Fiber: 9.3 g
- Protein: 12 g
- Cholesterol: 0 mg
These are the BEST veggie burgers!! Super flavorful and satisfying. Definitely will be a new staple of mine 🙂
Aw I am so so happy to hear that!! Thank you so much for trying them!
What Do you recommend I substitute the mushrooms with? Thank you!
Hi Kat! I wouldn’t recommend swapping out the mushrooms, as that helps keep the texture of these vegan burgers less dense.
I had this recipe bookmarked but it seems to have changed. Is the previous version around somewhere? Had walnuts in it, not chickpeas? Or am I losing my mind?
Hi there! Yes, the recipe used to have walnuts in it, but I adapted it and further improved it last summer so that it could be nut-free!
Delicious and super easy to make. My husband really enjoyed these and he usually isn’t a fan of veggie style burgers. Thanks for such a great recipe! I look forward to trying your other recipes!
So happy to hear it!! We’re making these tonight actually too 🙂 Enjoy, and thank you for leaving the review!
What kind of lentils do you recommend using?
You can use green, brown, or red lentils, I typically like to use the blend by TruRoots!
I wanted to make mine with a little more *oomph*. So I added onion, red bell pepper, and garlic to the mushroom mix. I also added in veggie bullion, paprika, and a handful of chopped parsley to season. And lastly, to add a bit more protein/healthy fat and texture, I put 1/2 cup walnuts through my food processor and added it in with the oats. BEST BURGERS EVER!! Even my carnivore boyfriend had seconds.
So happy to hear this!! Thanks for the great review 🙂 Enjoy!!
If I freeze them cooked, what’s the best way to heat them back up when I’m ready to eat them?
Hi Mariah! I would then reheat them at 300F for 5-7 minutes 🙂 You can even use a toaster oven too at the same temp!
Can I prepare & freeze raw to grill later on?
Yes, absolutely!
I saw that you used walnuts in this at one time. Were more mushrooms added or what was the original recipe. I’d like to cut down on the mushrooms and add in walnuts.
Hi Charley! I did, and then I removed them so that they’re suitable for those with nut-allergies! However, you can safely add 1/2 cup chopped walnuts to lentil burger dough if you’d like!
Sooooo good! I added sautéed onions but that’s the beauty of this recipe: It’s so easy to alter and still have the burgers come out tasting great. I made a huge batch and froze them. Thank you for this recipe!
I made these burgers for the first time, tonight, and loved them! I may have calculated the oat flour wrong, because I bought oat flour instead of grinding up my own. I assumed it would be less than a cup of straight flour, but wasn’t sure ow much. I used an immersion blender to mix it all up and that worked just fine. They held up on the grill! I’ll be making these again!
Hello! How much oat flour do I need to use? I have some in my cupboard.
These Burgers are great. My son is a very picky eater and he loves them.
After I baked them in the oven I fried them in a pan for a few minutes.
Definitely will have them again. Thank you for sharing
I made these tonight and I must have made a mistake somewhere. They came out very mushy- even after I cooked them longer. I tried 2 on the grill and 3 in the oven and they were all very mushy.
Everyone’s reviews are so wonderful, so I’m thinking this was due to something that I did.
I’ll admit, this is my 1st time making veggie burgers, so I’m a newbie.
Hi Kelsey! Oh no! Okay let me see if we can figure something out! So if they’re super mushy, how did the batter feel? Were you able to easily make them into patties and have them hold their shape?