Quick and easy Lentil and Mushroom Veggie Burgers for a delicious recipe packed full of veggies and protein. It also makes a tasty vegetarian dinner for the whole family!
One of the main things Lee and I have learned in running The Blogger Project is the value in having a “niche” blog. The more specific your blog, the faster you’ll grow an audience. It’s been proven time and time again and in being a blogger I can say with certainty that it is the truth.
Whenever I’m explaining to someone what it means to be a “niche blog”, people often assume that The Healthy Maven is considered one because it is a health-specific food blog. This actually isn’t the case.
In the blog world, which is constantly evolving and narrowing all at the same time, being a healthy food blog would not be considered a niche blog at all.
If I were paleo, or vegan or the spiralizing queen, then maybe but unfortunately (or fortunately…) I don’t quite fit into any of these categories.
It would make my life a lot easier and would certainly have a benefit on my business if I had a label for my diet. I could be your go-to paleo superstar or vegetarian goddess, but based on my day-to-day diet I think I would struggle if I was forced into one niche.
I want to post short-ribs on Tuesday and veggie burgers on Friday. I want to eat grains and grain-free and ALL THE POTATOES. I want the occasional cheese and bacon but I also love me a good flax egg. I want my label-free cake and I want to eat it too.
It’s hard being in a position where you preach to others about the importance of running a niche site, while you yourself don’t feel comfortable limiting yourself to one box.
As it turns out, rules are meant to be broken.
While I do think there’s a certain trajectory you can follow that leads to success. I think success can be defined in so many different ways. Do I have opportunities being thrown at me all of the time? Absolutely not. But I love every recipe I share on this blog and they are whole-heartedly a representation of what I eat in my everyday life. This is something that I am proud of and I consider that a success.
Sometimes authenticity trumps opportunities.
You may not be able to depend on me for vegan recipes or paleo goodness. But you sure as hell can bank on me for delicious tasting recipes made from WHOLE FOODS. Maybe I won’t be the next Oh She Glows, and I’m okay with that.Print
Lentil and Mushroom Veggie Burgers
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 5 burgers 1x
- 1 cup dry lentils (I used green but red lentils work too)
- 1 T olive oil
- 1 cup finely chopped onion (I pulse mine several times in the food processor)
- 2 stalks of celery, finely chopped
- 2 garlic cloves, minced
- 4 cups of mixed mushrooms, chopped
- 1 T Dijon mustard
- 1 tsp balsamic vinegar
- 1 1/2 tsp dried thyme
- 1 T of flax meal mixed with 3 T water (or replace with 1 egg if not vegan)
- 1/4 tsp freshly ground black pepper
- 3/4 tsp sea salt
- optional: 2 T sunflower seeds
- Cook lentils in 2 cups of water (I use this tutorial).
- Once cooked, add to a large bowl and mash up using a potato masher or the back of a fork.
- Preheat oven to 350 degrees F.
- Make flax egg by combining flax meal with water. Set aside.
- Heat up olive oil in a large skillet over medium heat.
- Add in onions and sauté for 3 minutes or until translucent.
- Add in celery, garlic cloves and mushrooms.
- Cook for about 5 minutes or until mushrooms have wilted.
- Add veggie mixture to lentils and stir in dijon, balsamic, and thyme. Mix until combined.
- Add in flax egg, salt and pepper and sunflower seeds if using.
- Using your hands, form into 5 large balls.
- Place on a silicone or parchment lined baking sheet and flatten slightly (do not flatten too thin).
- Bake for 20 minutes.
- Remove from oven and carefully flip. It’s okay if they come apart slightly. Use your hands to mash them back together.
- Bake for another 20 minutes.
- Let cool on baking sheet for at least 10 minutes before serving.
- I like crumbling goat cheese on top, but this is entirely optional.
- Will keep for several days in the fridge.
Thoughts on niche blogs? Can you tell when a blogger is being authentic or inauthentic?
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Jennie RobinsonFebruary 13, 2020 at 8:49 am
Planning on making this tonight, it looks great. Can I check: does T indicate a tablespoon? I assume so since tsp means teaspoon I guess! 🙂
Davida LederleFebruary 13, 2020 at 11:41 am
T means tablespoon!
LauraApril 4, 2018 at 11:30 pm
Made these for dinner tonight and found them them be scrumptious! I had to cook red kidney beans because I didn’t have enough lentils, and also added 4T chickpea flour then refrigerated the mixture for an hour to stiffen it up a bit. They baked beautifully and we served them with buffalo cauliflower bites & a yogurt-based blue cheese dressing. Feel good after a meal like that! Thank you!! (Looking forward to the leftovers!)
JenJanuary 15, 2018 at 8:59 pm
I made these for dinner tonight. They were delicious! I’ve tried a few veggie burger recipes and these are my favorite so far. My mixture was too moist ( I couldn’t bare to drain all the essence) so I had to add bread crumbs but they came out perfect and held together beautifully. My two year old even gobbled them down. But not the four year old. Thank you!
Davida @ The Healthy MavenJanuary 16, 2018 at 9:55 am
So happy to hear that, Jen! Enjoy!!
Gabrielle MarquisApril 12, 2016 at 6:44 pm
Made these for dinner tonight. Delicious! I used rehydrated shiitake mushrooms in the mix and they added a lot of flavor!
Davida KugelmassApril 12, 2016 at 9:09 pm
so happy to hear that! Glad you enjoyed!
LisaMay 11, 2015 at 5:22 pm
I’m making these burgers tonight and I love your attitude! I love to eat mostly vegetarian and healthy but really, I love me some delicious smoked ribs, brisket, and of course cheese!
CassieMay 9, 2015 at 9:40 am
These look delicious!!
GiselleR @ Diary of an ExSlothMay 8, 2015 at 11:03 pm
I really don’t think I have a niche either. I tried narrowing it down at one point, but I really like posting about all the different things I post about. I may not be growing exponentially or anything but at least I’m enjoying the process 😀
p.s. lentils + mushrooms = burger bliss
Alex @ The Zen KatMay 8, 2015 at 1:46 pm
I admire bloggers who can stick to one topic like you. I agree, foodie blogs are hardly niche, but it’s nice to read a blog that is consistent in subject matter (unlike yours truly) 😉
GeorgieMay 8, 2015 at 9:50 am
While being niche has its perks I think you build a more loyal reader base when you’re authentic. Most of the world isn’t niche and your voice is a huge part of your brand. Hopefully that amazing value and the connection it fosters with readers isn’t lost on those with opportunities to give.
Megan @ Straight From The JarMay 8, 2015 at 9:34 am
Regardless, you’re amazing at what you do. I mean SERIOUSLY, look at these burgers. GET IT GIRL.
StellaMay 8, 2015 at 9:23 am
Oh Davida, maybe you are not a niche blogger but you sure are a mindreader! lol I’ve been wanting to make some delish veggie burgers at home but didn’t find a tempting recipe yet, and then boom, this one lands in my inbox AND I have mushrooms and lentils at home! I know what I’ll be doing for Saturday lunch, yay! Thank you 🙂
Sarah BernecheMay 8, 2015 at 8:14 am
I totally agree with you about the niche thing. I struggle because it seems like it would streamline things and make marketing easier, but then you’re…defined. On another note, these burgers looks awesome and I have all of the ingredients on hand minus the mushrooms. I love that these are made with lentils – great post-workout fuel!