Mushroom Lentil Burgers

Mushroom Lentil Burgers

April 17, 2018   13 Comments

Mushroom lentil burgers are a very healthy replacement for 8 ounce beef burgers.

I hope most of you consider a ½ pound burger to be a treat!

My mushroom lentil burgers feature beans which have been a theme of this website for a long time. My latest recipes tuna and bean salad and tomato and bean casserole feature canned beans that are precooked.

This recipe features lentils which cook really quickly. It only takes 15 minutes of simmering to have perfect lentils. Take that – black beans!

I happen to think lentils are meaty when done right. They are brown (which helps) and are an excellent substitute for ground beef when you are cooking for vegetarians.

I used brown lentils for this recipe but any color or type would work. I think the brown ones look more attractive than the red ones for this particular burger.

This recipe is perfect for your food processor. Since I have been begging you to buy one for the last 9 years, it is time for you to pick one up.

The above is a photo of mine with the mushrooms for the recipe. This recipe is literally a whirl with this machine. I used it for the mushrooms, onions, garlic, and lentils. My Cuisinart is now 20 years old and still going strong. See it below on Amazon.

This has a few steps more than I usually like to engage in but my daughter loves these. My mushroom lentil burgers are lower in sodium than many of the premade veggie burgers you can find in the freezer section.

Once you get them made, they cook up fast. They do look kinda like meat though they don’t taste like it. I served these on whole wheat buns with lettuce, tomato, and Dijon mustard.

If you want to make a batch to freeze, pan fry them, cool them and then wrap them individually in plastic wrap to eat whenever. They do get soggy so I would pan fry them again after they defrost to get that crunch back.

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Mushroom Lentil Burgers Recipe

Makes 8 burgers

½ cup lentils

2 tablespoons extra virgin olive oil, divided
8 ounces mushrooms, finely chopped
1 medium onion, diced
1 garlic clove, minced
1 cup bread crumbs
1 large egg
½ teaspoon salt
½ teaspoon ground black pepper

Place lentils in a small saucepan with 1 1/2 cups of water. Bring to a boil, cover, and simmer for 15-20 minutes until tender.

While lentils are cooking, add 1 tablespoon olive oil, mushrooms, onion, and garlic to a large skillet and saute until onions are translucent and mushrooms are a light brown (about 7minutes). Place mushroom mixture in a large bowl.

Puree ½ cup of the cooked lentils (you will have one cup total) in a food processor or blender. Add lentil puree and whole lentils to mushrooms along with bread crumbs, egg, salt and pepper. Mix and make into 8 patties. Refrigerate the patties on a plate wrapped in plastic wrap to help them set.

Heat a skillet with 1 tablespoon of olive oil and add the patties. Cook until crispy about 5 minutes per side. After you cook them, these patties freeze well.

One hamburger is 147 calories, 5.1 g fat, 0.9 g saturated fat, 19.4 g carbohydrates, 2.2 g sugar, 6.8 g protein, 4.9 g fiber, 258 mg sodium, 3 Freestyle SmartPts

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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13 Comments:

They look awesome! Got to try these.

on April 17, 2018

This looks like a recipe I would use....confused though add 1/2 cup pureed lentils and lentils to mushrooms? Is there more than 1/2 cup in the recipe? Thanks!

on April 17, 2018

What kind of lentils? Red, Brown or green?

on April 17, 2018

@KLV its 1/2 cup dry lentils as first ingredient. After cooking, puree 1/2 cup cooked lentils. Then you will still have more cooked lentils remaining.

on April 17, 2018

@KLV - I changed the description to be more clear. There are some whole lentils left over from cooking them.
@Christiane - I used brown lentils but any lentil would work.
Thank you for the questions!

on April 17, 2018

Hey, thanks for a good low-sodium alternative. As a beer and burger guy trying to find a healthier diet, this sure helps! Also looking for suggestions for "simple" healthy low-sodium recipes. What I mainly find are things like "blackened tilapia with rice vinagrette served on Peruvian watercress". I mean, come on, I need something easier to stick with this.

on April 17, 2018

Nice recipe. I would add some brazil nuts for flavor, protein and vitamins. Think about adding 3 or 4 Brazil nuts. They are the highest in selenium which protect against cancer and various viruses and bacteria. "Brazil nuts are an excellent source of several B-vitamins, which range in functions from improving brain health to boosting the metabolism."
"This data showed that, patients receiving selenium had a 63% decrease in cancer of the prostate, a 58% decrease in colon or rectal cancer and a 46% decrease in lung cancer.”
http://theshawnstevensonmodel.com/benefits-of-brazil-nuts/

on April 17, 2018

Lisa do you use regular store-bought bread crumbs for this recipe? The canister label in the picture looks like it says panko. Please clarify. Thanks.

on April 17, 2018

These look delicious! I will love making them, but I'll add vegannaise to the bun and sliced pickles with the mustard, lettuce & tomato. Yummy!

on April 17, 2018

These look really good. I'm not a big fan of mushrooms, but I keep trying.

on April 17, 2018

Hi Lisa, I'm trying to watch my carbs so I tweaked this recipe a little. Instead of bread crumbs, I used crushed pork skins. I also switched out the olive oil for bacon grease. It gave the burger a "bacon burger" flavor and cut the carbs way back. Slap on some cheese and you've got a mock bacon cheeseburger. Thanks for all the great recipes.

on April 18, 2018

@Phyllis - I did use panko bread crumbs but I think any bread crumbs would work. Thank you for your question!

on April 19, 2018

I'm oil free, so would saute in water/broth. Do you think you could bake these in the oven on parchment covered sheet? Thanks!

on April 26, 2018


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