Lentil and Mushroom Veggie Burgers

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  • 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


  1. Cook lentils in 2 cups of water (I use this tutorial).
  2. Once cooked, add to a large bowl and mash up using a potato masher or the back of a fork.
  3. Preheat oven to 350 degrees F.
  4. Make flax egg by combining flax meal with water. Set aside.
  5. Heat up olive oil in a large skillet over medium heat.
  6. Add in onions and sauté for 3 minutes or until translucent.
  7. Add in celery, garlic cloves and mushrooms.
  8. Cook for about 5 minutes or until mushrooms have wilted.
  9. Add veggie mixture to lentils and stir in dijon, balsamic, and thyme. Mix until combined.
  10. Add in flax egg, salt and pepper and sunflower seeds if using.
  11. Using your hands, form into 5 large balls.
  12. Place on a silicone or parchment lined baking sheet and flatten slightly (do not flatten too thin).
  13. Bake for 20 minutes.
  14. Remove from oven and carefully flip. It’s okay if they come apart slightly. Use your hands to mash them back together.
  15. Bake for another 20 minutes.
  16. Let cool on baking sheet for at least 10 minutes before serving.
  17. I like crumbling goat cheese on top, but this is entirely optional.
  18. Will keep for several days in the fridge.