Best Julies Lentil Nut Mushroom Burgers Recipes

MUSHROOM-LENTIL BURGERS

Mushroom-Lentil Burgers image

Mushrooms and lentils come together for a veggie burger worth making! The mushrooms yield a beefy flavor but I like to kick it up a notch by mixing steak sauce with mayo to slather on the bun for extra "beefy" flavor.

Provided by Soup Loving Nicole

Categories Main Dish Recipes Burger Recipes Veggie

Time 30m

Yield 6

Number Of Ingredients 10

Ingredients

2 cups cooked brown lentils
1 (6 ounce) package sliced fresh mushrooms
1 tablespoon spicy brown mustard
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon ground black pepper
¾ cup dry bread crumbs
1 large egg, beaten
1 tablespoon vegetable oil

Steps:

Combine lentils, mushrooms, mustard, garlic powder, Italian seasoning, salt, and pepper in a food processor; pulse to combine.
Transfer mixture to a large bowl. Add bread crumbs and egg; mix until evenly combined. Shape mixture into 6 equal-sized patties.
Heat oil in a large skillet over medium-high heat. Place half of the patties in the skillet and cook for 5 minutes. Carefully flip and cook for 5 minutes more. Repeat with remaining patties.

Nutrition Facts : Calories 172.9 calories, Carbohydrate 24.7 g, Cholesterol 31 mg, Fat 4.4 g, Fiber 6.3 g, Protein 9.9 g, SaturatedFat 0.9 g, Sodium 339.6 mg, Sugar 2.7 g

JULIE'S LENTIL-NUT MUSHROOM BURGERS

Julie's Lentil-Nut Mushroom Burgers image

I make batches of this veggie burger, and freeze patties for later. I usually serve it in pita bread. Yum! Adapted (tweaked and additional ingredients) from a recipe in the original Moosewood Cookbook recipe titled "Lentil-Walnut Burgers." Prep time includes chilling.

Provided by Julesong

Categories Lunch/Snacks

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 19

Ingredients

3/4 cup dry lentils
1 1/2 cups water
1 tablespoon olive oil
1 teaspoon balsamic vinegar
3 tablespoons butter, melted
1 teaspoon olive oil (additional)
1 medium onion, finely minced (about 1 cup)
4 cloves garlic, minced
10 large mushrooms, minced (about 2 cups)
1/4 cup blanched almond, finely minced
1/4 cup filberts, finely minced (hazelnuts)
1 cup finely minced cabbage
1 tablespoon toasted sesame seeds
1 teaspoon salt
freshly ground black pepper
1/2 teaspoon dry mustard
1/2 teaspoon cayenne powder or 1/2 teaspoon dried ancho chile powder, to taste (type and amount depending on how spicy you like it)
1/2 teaspoon curry powder
1/4 cup dry white wine

Steps:

Using a food processor, finely mince the appropriate ingredients listed above.
In a saucepan, bring the lentils, vinegar, oil, and water to a boil.
Reduce the temperature, and simmer, partly-covered, 30 minutes or until the lentils are soft and the liquid is absorbed.
In the meantime (while lentils are cooking), saute remaining ingredients together over medium heat in butter and additional olive oil for 10 to 15 minutes and all are tender.
When lentils are soft, and liquid is gone, place in large bowl and mash (or use food processor).
Add the mushroom mixture to the mashed or processed lentils, and mix well.
Chill for about 1 hour.
Make 4-inch patties from chilled mixture.
Note: uncooked burgers may be individually wrapped and frozen. For freezing, make patties, place wax paper between each patty and stack; wrap well and freeze (or wrap individually).
To cook: Fry burgers in butter until brown, *or* broil about 8 minutes on each side. Try putting sesame seeds in pan to keep burgers from sticking to pan, if it is a problem.
Serve either as patties, as burgers in a whole-wheat bun, or filling for a pita.
Good with cheese melted on top, basil sprinkled on each burger is tasty also.