Vegan Lentil Mushroom Burgers

April 27, 2015
vegan Lentil Mushroom Burgers

Just finished a delicious dinner and getting ready to watch our favorite show right now, Game of Thrones. Is it your favorite show? We just wish it was on longer and more often! We are already making plans for camping yeah! We are probably going June 5th weekend to our regular site which is Hope Bay Campsite. It’s right on Georgian Bay just a few miles north of Wiarton in Ontario. It takes us about 3 1/2 hours to get there and it’s a real nice clean quiet family owned site.

We go away camping to get away from the city and to relax and unwind for a couple days. We don’t like these sites that have too many rules like no music, and lights out by 10pm lol. We like a small camp fire and listen to quiet music chit chatting the night away. These Vegan Lentil Mushroom Burgers I’m about to blog about would be perfect for a camping weekend. It’s easy to keep your vegan diet even camping in the good ol woods.

Vegan Lentil Mushroom Burgers
These lentil and mushroom burgers are very filling, don’t be fooled by those vegetables they are every bit as good and filling as a beef burger not to mention much healthier!

Vegan Lentil Mushroom Burgers
I smothered my burger with an excellent vegan cheese, it’s a havarti with jalapenos. I topped them with chipotle mayonnaise, chopped tomatoes and onions. And don’t forget the avocado.

Vegan Lentil Mushroom Burgers
Prep time
Cook time
Total time
Recipe type: Entree
Cuisine: American
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.

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