Looking for easy vegan burgers that won’t let you down? These lentil and mushroom vegan burgers are super easy to make! Made with whole plant-based ingredients, they high in protein, full of flavour and, thanks to the mushrooms, juicy! As a bonus, they can be made gluten-free as well.
Video Tutorial for Easy Vegan Burgers with Lentils and Mushrooms
What’s in these Easy Vegan Burgers?
How to make Easy Vegan Burgers with Mushrooms and Lentils
Cook the chopped mushroom with marmite and seasonings until the mushrooms are soft and the liquid has evaporated. I know what you’re thinking; cooking mushrooms with water?? Don’t worry, it will all get evaporated at the end. We’re not going to lose any delicious mushroom flavour!
Cooking the mushroom first will give us that toothsome texture that one expects from burgers without making the rest of the burger soggy. Then the cooked mushrooms get mixed with everything else except the breadcrumbs.
Choose gluten-free breadcrumbs if you’re avoiding gluten. Otherwise, regular breadcrumbs will work just fine. I like to add in some of the breadcrumbs, let the mixture sit so that the moisture is absorbed, then see if more crumbs are needed.
Then simply fry them in a nonstick pan with a touch of oil.
Printable recipe for Easy Lentil Mushroom Burgers
- 1 large portobello mushroom, chopped into 1/2" pieces (about 1 1/2 cups)
- 1 1/4 cup cooked lentils, rinsed, drained, and separated (1 cup, 1/4 cup)
- 1/2 cup water/broth, divided
- 1 tablespoon ground flax seed
- 2 tablespoons nutritional yeast flakes (optional)
- 1 teaspoon Marmite (see notes for substitutions)
- 1 teaspoon brown sugar
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon ground black pepper or to taste
- salt to taste
- 1/4 cup breadcrumbs (more if needed)
- Heat a nonstick pan over medium high heat. When the pan is hot, add the chopped portobello mushroom, marmite, and 1/4 cup of water. Stir everything together well, ensuring that the marmite dissolves.
- Add the paprika, garlic powder, onion powder, and black pepper. Cook for about 5 minutes or until the mushrooms are quite soft and most of the liquid has evaporated.
- Transfer the mushrooms to a mixing bowl. Add 1 cup (140g) of lentils, brown sugar, and nutritional yeast if using. Stir together well.
- Separately, blend the flax seed, 1/4 cup of water, and 1/4 cup of lentils until smooth.
- Add this to the mushroom mixture and combine well. Fold in 1/4 cup of dry bread crumbs. Allow the mixture to sit for a minute so that the flax and breadcrumbs can absorb the moisture. Add more breadcrumbs if the mixture is too wet to hold together. This is a good time to taste the mixture and see if you would like to add more salt or other spices.
- Form about 6 patties about 3/4" thick or to your preference. At this point, you can cook them right away or place them in a container, separated by wax or parchment paper, in the fridge until ready to cook.
- To cook, heat a teaspoon or two of cooking oil on a nonstick pan over medium high heat. When hot, add the patties. Cook for 3 minutes on each side or until as browned as you would like.
- Serve immediately.
- If you cannot get Marmite, you can substitute Vegemite or vegetable bouillon paste/powder.
- You can use other mushrooms for this recipe if you like. The best ones to use for the same kind of "bite" are Portobellos or King Oyster Mushrooms. White or brown creminis are OK as well but have a much softer bite to them.
Amount Per Serving: Calories: 155Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 2mgSodium: 339mgCarbohydrates: 24gFiber: 7gSugar: 4gProtein: 11g
Nutritional Information automatically calculated by a plugin and may not be correct.