I just love veggie burgers! The store bought varieties are loaded with yucky stuff as you can read about in my Boca Burgers Exposed post. I am always looking for new ideas for veggie burgers and this recipe was inspired by a photo I saw on Pinterest. I told my husband about it and he came up with his own version so here it is.
It’s great having a man that can cook. He doesn’t do it much anymore, but when he does, it is always good. He actually came up with my Black Bean Veggie Burger recipe as well. These burgers are delicious! They would go really well with my White Bean Pesto spread on top. Yum!
Mushroom and Lentil Veggie Burger
Mushroom and Lentil Veggie Burger
Ingredients
- 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
Instructions
- In a pot, boil the lentils in water until soft.
- Drain any left over water or let it boil off once soft.
- In a pan add the lentils, oil and onion and let cook for about five minutes covered on medium heat.
- Add mushrooms, garlic powder, sage, and salt.
- Mix the ingredients and cover for about another 5 minutes.
- Remove from heat and put in a bowl and let it cool off.
- Once cool, add bread crumbs and flax egg and stir.
- Once mixed, use a quarter cup measuring cup to spoon little burgers onto an oiled baking pan.
- 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.