- Calories 387
- Fat 11.4g
- Satfat 2.4g
- Monofat 4.9g
- Polyfat 2.4g
- Protein 20.1g
- Carbohydrate 51.4g
- Fiber 7.2g
- Cholesterol 56mg
- Iron 3.1mg
- Sodium 579mg
- Calcium 123mg
Mushroom Lentil Burgers
Photo: Johnny Autry; Styling: Mary Clayton Carl
Make homemade veggie burgers in a snap with precooked lentils. We like the black beluga variety from Archer Farms, with no added salt. Brown lentils can be substituted but tend to be more moisture-dense and may require additional breadcrumbs to help bind the burgers.
How to Make It
Step 1
Preheat broiler.
Step 2
Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add onion and garlic; sauté 3 minutes or until onion is tender. Remove from heat.
Step 3
Place 1 bun in a food processor; process until coarse crumbs form. Remove breadcrumbs from food processor; set aside.
Step 4
Combine mushrooms, lentils, 2 teaspoons mustard, and the next 3 ingredients (through salt) in food processor; pulse to combine.
Step 5
Combine onion mixture, breadcrumbs, mushroom mixture, and egg in a large bowl, stirring well. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Heat a large nonstick skillet over medium-high heat. Add the remaining 2 teaspoons oil to pan; swirl to coat. Add patties; cook for 4 minutes on each side or until browned. Remove patties from pan; arrange in a single layer on a baking sheet. Sprinkle patties evenly with cheese. Place under broiler for 2 minutes or until cheese is softened.
Step 6
Combine canola mayonnaise and remaining 2 teaspoons mustard in a small bowl. Spread the top half of each of the remaining 4 buns with 2 teaspoons mayonnaise mixture. Top each bottom half of bun with 1 patty. Divide arugula evenly among burgers; top with top half of bun, mayonnaise-coated side down.
Chef's Notes
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Also appeared in: Cooking Light, September, 2012
Review
I had no problems finding black beluga lentils at Target and otherwise followed the recipe except that I also sauteed the mushrooms and used regular store-bought breadcrumbs instead of the buns. I also ran a little experiment and took aside a few mini portions to try with different seasonings - balsamic vinegar turns out to be an excellent addition to this so probably ~2TB of that to the full recipe and just a little extra on the breadcrumbs to keep the moisture down. I also put the shaped patties in plastic wrap and put them in the freezer for about 30-45 minutes before cooking and they stayed together just fine in the pan. The melted goat cheese is so perfect on top and goes really well with the mushroom and balsamic flavors! I think this is a great recipe that can be prepped ahead of time and then keep a few patties in the fridge and freezer for quick and easy weeknight meals. Love it!
Courtnierger's Review
N/A
youngt2's Review
Hard to get the right amount of moisture. Sometimes they are too dry and won't stick, next time they are so moist they are more like sloppy joes. Flavor is always good and a good alternative to hamburgers.
NateinEG's Review
I made this using whole Urad dal from an Indian Grocier, par-boiling it before using the recipe. I also added a half teaspoon of anchovy paste to give it some glutamate (that meaty flavor you get from slow-cooking whole roasts). I was scaling up the recipe, so I added the equivalent of an additional half-egg. The patties, while not so solid as a commercial veggie patty, they held together just fine, and my kids ate them up. I dispensed with the cheese and arugula, letting each eater determine their own topics.
veggiegirly's Review
I added fresh parsley and oat flour and baked it in 350°F for 17 minutes on each side. Replaced goat with blue cheese...Loved it.
LDombeck's Review
I couldn't find precooked beluga lentils, so I used precooked trader joe's brown lentils. Though they did fall apart a bit, they were really tasty. I could overlook that flaw since it was so tasty. I also used 1/4 c breadcrumbs instead of processing a hamburger bun. Arugula was nice on the burger!
Navahlove's Review
Absolutely delicious!!!!
I used Udi's Gluten Free buns to make the bread crumbs as well as for the burger itself. I also used the lentils pre-packaged from Trader Joe's. I sauteed the mushrooms with the onion and left out the garlic. I was concerned they wouldn't turn out right because I don't have a food processor. I used my Vitamix Blender which worked out perfectly!
The texture is amazing, they stayed together so well, and the flavor is so yummy. I am so excited to have a new veggie burger, oh, and I left off the cheese. So good. Great vegetarian meal.
lizlutz's Review
These we're delicious! I used Archer Farms Beluga lentils and the patties stayed together as much as a veggie burger typically does. The only change I made was to use 1 Tsp dried thyme instead of fresh. The favors all worked well together and we did not find them bland at all. Even my picky 4 yr old ate hers.
yummyfoodie9's Review
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LLEcuyer's Review