Lentil and Mushroom Veggie Burgers
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 5 burgers 1x
Ingredients
Scale
- 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
Instructions
- 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.