Mushroom and Lentil Veggie Burger

Prep Time 30 min Cook Time 20 min Serves 8 burgers     adjust servings


  • 1 1/4 cup green lentils
  • 4 cups of water
  • 2 T walnut oil
  • 1 cup food processed mushrooms (about i pkg mushrooms)
  • 1 cup bread crumbs (we used homemade bread crumbs made from Ezekiel bread)
  • 1/2 red onion, chopped fine
  • 1 flax egg
  • 1 tsp garlic powder
  • 1/2 tsp sage
  • salt to taste


  1. In a pot, boil the lentils in water until soft.
  2. Drain any left over water or let it boil off once soft.
  3. In a pan add the lentils, oil and onion and let cook for about five minutes covered on medium heat.
  4. Add mushrooms, garlic powder, sage, and salt.
  5. Mix the ingredients and cover for about another 5 minutes.
  6. Remove from heat and put in a bowl and let it cool off.
  7. Once cool, add bread crumbs and flax egg and stir.
  8. Once mixed, use a quarter cup measuring cup to spoon little burgers onto an oiled baking pan.
  9. Bake for 20 minutes at 400 degrees.


Recipe Notes

You can serve these immediately or refrigerate or even freeze for later. We got about 8 burgers. I was super stoked to discover that Food for Life makes sprouted wheat hamburger buns. That is what I used in the picture.

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