This delicious veggie burger is a healthy and savory choice for a summer entrée.

Lori Powell
Recipe by Health June 2010


Credit: Quentin Bacon

Recipe Summary test

20 mins
25 mins
45 mins
Makes 8 burgers (serving size: 1 burger)


Ingredient Checklist


Instructions Checklist
  • Pulse first 3 ingredients in food processor until finely chopped.

  • Heat 1 tablespoon oil over medium-high heat in a skillet; turn down to medium, and cook onion, stirring occasionally, about 15 minutes or until golden brown. Add mushroom mixture, and cook, stirring, about 2-3 minutes or until liquid evaporates. Remove from heat, and let cool.

  • Stir cooled mushroom mixture into lentils, and combine with next 3 ingredients (through salt) until well-combined. Form mixture into 6 patties (about 1/2 cup each). Put cornmeal on a shallow plate, and coat burgers evenly.

  • Heat remaining 1 tablespoon oil in a nonstick skillet over medium heat, and cook burgers about 3 minutes or until golden brown on underside. Flip burgers, and top with cheese. Cook about 3 minutes more or until golden brown and cheese is melted. Serve burgers on buns topped with tomato and basil, if desired.

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

Nutrition Facts

337 calories; fat 8g; saturated fat 2g; mono fat 3g; poly fat 2g; protein 14g; carbohydrates 53g; fiber 6g; cholesterol 32mg; iron 3mg; sodium 653mg; calcium 108mg.