Best Lentil Mushroom Burgers Recipes
MUSHROOM-LENTIL BURGERS
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
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
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
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.
Nutrition Facts : Calories 209.2, Fat 12.8, SaturatedFat 3.6, Cholesterol 11.4, Sodium 339.4, Carbohydrate 16.6, Fiber 7.5, Sugar 2.4, Protein 7.9
LENTIL MUSHROOM BURGERS
Steps:
- In large skillet, toast pecans over medium heat, sitrring often, until fragrant, about 5 mins. transfer to food processor. Add lentils: pulse just until smooth. Set aside. In same skillet, heat oil over medium heat; fry mushrooms, onion, garlic, chili powder, s&p, cumin and oregano until liquid is evaporated, about 10 mins. Scrape into food processor. Add bread crumbs and salsa; pulse to combine. Form into six 3/4" thick patties. Place on greased grill over medium/high heat; close lid and grill, turning once, until browned and crisp, about 10 mins. Sandwich in buns.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love