Vegan Lentil Mushroom Burgers
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 1 cup dried green lentils (2¼ cups cooked)
  • 2¼ cups water
  • 1 teaspoon dried parsley
  • ¼ teaspoon black pepper
  • 3 garlic cloves, minced
  • 1¼ cups finely chopped onion
  • ¾ cup finely chopped walnuts
  • 1 cup fine bread crumbs
  • ¼ cup flax meal plus 2 tablespoon
  • 3 cups finely chopped mushrooms
  • 1½ cups de-stemmed, finely chopped kale
  • 2 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons nutritional yeast
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  1. In a small pot, bring the lentils, water, parsley, 1 garlic clove, and ¼ cup of the onion to a boil. Reduce heat and simmer, partially covered, for 35 to 40 minutes, until the water is absorbed and the lentils are soft.
  2. While the lentils are cooking, take the 2 tablespoons of the flax meal and add 6 tablespoons of water to make flax egg mixture put in fridge for 15 minutes. Combine the walnuts, bread crumbs, and the rest of the flax meal in a bowl. Add the nutritional yeast, salt, pepper, and paprika and mix well. Add the flax egg.
  3. Sauté the remaining onion, remaining garlic, the mushrooms, and greens in the oil for 8 to 10 minutes, then set aside. Remove the lentils from the heat, add the vinegar and mustard, and mash with a potato masher or wooden spoon to a thick paste.
  4. In a large mixing bowl, combine the lentils, sautéed veggies, and bread crumb mixtures, and mix well. Cool in the refrigerator for 30 minutes or more.
  5. Using your hands, form burger patties to your desired size and place on waxed paper. Lightly fry in skillet or broil until lightly browned and crisp, 3 to 5 minutes on each side. Extra uncooked patties can be frozen.
Recipe by Healthy Food at