Mushroom Lentil Burgers

  • heidit1600 Posted: 09/02/12
    Worthy of a Special Occasion

    I really wanted to love these. In fairness, I had to sub out the goat cheese for Gorgonzola, but the flavor of the burger itself was a bit lacking. I think if I make these again, I will saute the mushrooms first with the onion. Also, thought that the mixture was too moist and needed more breadcrumbs as my burgers fell apart easily. I thought they were bland. I added additional salt and pepper and still thought they needed a bit more of something.

  • missila Posted: 02/11/13
    Worthy of a Special Occasion

    I love the taste of these burgers. I love it. Love. However, no matter what I tweak, I cannot get them to stay together. Does anyone have any suggestions? I have added many more breadcrumbs, cooked the mushrooms first. I have cooked my own black lentils (whole foods has them--dried) and drained them on paper towels. Overall, I LOOOOVE how these taste and have made them many times but I wish they would stick together.

  • Foodie25 Posted: 08/29/12
    Worthy of a Special Occasion

    My husband and I really enjoyed these..the 18 yr old son not so much. Couldn't find black lentils so used the Trader Joes steamed (which are brown), and thought I added enough bread crumbs, but after cooking, I could've used a tad more. These had great flavor, loved the combo dijon/mayo/goat cheese and arugula! Will make these again and again.

  • LLEcuyer Posted: 09/17/12
    Worthy of a Special Occasion

    A little online searching reveals that black beluga lentils are very hard to come by unless you want to order them online or go to a specialty store. Brown lentils are really not a viable sub. Archer Farms is a Target brand, but these lentils are not carried at our local Target store, and also are not available through Target.com. Oh cooking light... let's pick some realistic main ingredients!

  • doldfamily Posted: 10/24/12
    Worthy of a Special Occasion

    Like everyone stated, don't bother with black lentils. I used regular lentils that I cooked myself. I drained them and put them on a towel for a few minutes, which helps with excess moisture. We LOVED these. even my son who is picky. We don't use the bun, we just eat the burger. They taste like stuffing!! I am gluten free, so substituted a gluten free bread, which worked great. Thinking about substituting oats next time to see how that works. In looking for healthier, vegetarian recipes, this is good.

  • LaurenT30 Posted: 09/26/12
    Worthy of a Special Occasion

    I really liked this recipe--the flavor was excellent, the texture was a little soft but better than many homemade veggie burgers, and all in all it was a good alternative to my usual black bean burgers. My burgers held together well, but the bun I ground up and added to the filling was rather large, so that probably helped. I agree that to specify precooked prepackaged black lentils is pretty annoying--these are hard to find, and I wouldn't waste money on precooked lentils full of preservatives anyway. I subbed in regular brown lentils which I cooked myself before adding to the burgers. The substitution wasn't a problem, but it would be helpful if the recipe recognized that most people won't be able to find this particular product and included some relevant notes on what to substitute, how many uncooked lentils equal 8 oz cooked, etc. I had to guess and then weigh out 8 oz of lentils once they were cooked.

  • lizlutz Posted: 01/19/14
    Worthy of a Special Occasion

    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.

  • veggiegirly Posted: 03/30/14
    Worthy of a Special Occasion

    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.

  • DPS151515 Posted: 07/19/13
    Worthy of a Special Occasion

    I thought the burgers were good. At first they were a little bland. I added a little tomato and they were much better. I used regular lentils instead of what they called for. This recipe leaves the door open to try many different things and adaptations.

  • Navahlove Posted: 01/28/14
    Worthy of a Special Occasion

    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.

  • Nikki66 Posted: 07/13/13
    Worthy of a Special Occasion

    as another reviewer remarked, I really wanted to love these. I even bought beluga lentils (i have A LOT of them on hand now, as all I could find was a 2 pack of dry belugas). I cooked the lentils and made up the burgers, but they were WAY too moist. I wasn't sure if the 8 oz package of pre-cooked lentils might have included liquid that should have been drained? I weighed out 8 oz of cooked lentils and proceeded, only too need lots more breadcrumbs as well as some ground flax to firm them up enough to shape and cook. The flavor was OK, but not spectacular, and I have quite a few extra burgers on hand. Despite the extra binder, they barely held together while cooking, and fell apart completely as we ate. Disappointing!! I consider myself quite an experienced cook, and still couldn't really salvage these. Those left will probably go in eggs or tacos - I won't even bother trying to serve them as burgers again.

  • NateinEG Posted: 04/09/14
    Worthy of a Special Occasion

    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.

  • LDombeck Posted: 03/04/14
    Worthy of a Special Occasion

    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!

  • youngt2 Posted: 04/11/14
    Worthy of a Special Occasion

    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.

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