Lentil – Mushroom Burgers [Gluten-Free, Vegan]

I don’t have a lot to say about these burgers other than the fact that I really wanted to make them.

Like… really wanted to. Which is weird because homemade veggie burgers and I aren’t exactly the best of friends.

Sure, I can throw some beans and veggies and seasonings together, mash it with a fork, and put it in the oven. But getting them to stick together as patties? Well that’s a whole different story.

Until these little beauties. Maybe it’s the nature of the ingredients, or just how much juju lovin’ I put into them, but I knew the second I picked up the lentil – mushroom mixture in my hands that I had hit the burger jackpot.

Already the idea of brown rice, mushrooms, and lentils together makes my mouth water but throw in some Bragg’s, a little parsley, and the crunchy outside from the oven? Get in my belly. Oh, and did I mention they are cleanse friendly? Cray-cray.

I had mine last night with sliced avocado and red onion, and indulged in another today top of a salad for lunch. It’s the gift that keeps on giving.

 lentil-mushroom burger gluten free vegan

Lentil – Mushroom Burgers

Makes 4

½ c. dry brown or green lentils

1 c. water

1 ½ c. chopped mushrooms [of your choice]

1 shallot

2 cloves garlic

2 T. Bragg’s Liquid Amino Acid [you can sub soy sauce or tamari, just use a little less]

2 T. parlsey, minced

1 t. ground oregano

1 T. flax seeds [optional]

½ c. cooked brown rice


Preheat oven to 375. Line a baking sheet with tin foil and spray with cooking spray.

Combine the lentils and water together in a pot. Bring to a boil, reduce, cover and simmer for 20 – 30 minutes until the lentils are al dente.

Meanwhile, dice the shallot, mince the garlic, and chop your mushrooms.

Heat about 1 T. oil in a skillet over medium heat. Add the shallot and cook until the shallot starts to brown. Add the garlic, cook and stir for another 30 seconds, and add all the mushrooms.

Sauté the mushrooms until they release all their liquid and start to brown, 4 – 5 minutes. Add the lentils and continue cooking.

Add the Braggs to the pan, and continue cooking the mushroom – lentil mixture until all of the water has been absorbed and everything starts to stick together… about 3 – 5 minutes.

Remove from heat, add in the parsley, oregano, flax, and cooked brown rice. Using a fork, stir and mash everything together until the mixture forms more of a paste. There should still be whole lentils and mushrooms, but it shouldn’t be crumbling.

Divide the dough into 4 equal parts and form into patties. The mixture should stick together on it’s own, but make sure to press out any excess liquid.

Bake for 25 – 30 minutes.

Enjoy on a bun, on a salad, with toppings, naked, or any old time.

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