Mushroom Lentil Burgers

These 11-ingredient vegetarian mushroom lentil burgers are loaded with mushrooms, lentils, and a tad of sweet potato. Served with an avocado-lime sauce on a salad or bun, they are a delicious meal option.

My daughter and I love these mushroom lentil burgers.

These burgers are made with only 11 ingredients. Served with a salad or on a bun with all the fixings, they are a wholesome and delicious vegetarian meal. Add them to your weekend meal prep and snack on these all weak!

The 11 ingredients needed to make these vegetarian mushroom lentil burgers are:

• Olive oil
• 1/2 onion chopped
• 1/2 inch piece of ginger chopped
• 2 cloves garlic chopped
• 1 cup lentils (dry red lentils boiled in water for 30 minutes or 1 can 16 oz canned lentils)
• 1/2 a baked /cooked sweet potato
• 2 portabella mushroom caps chopped
• 1 egg
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp cumin
• 1/4 tsp coriander
• 2 tablespoons coconut flour

You can save time by using canned lentils and any leftover sweet potato you might have around. If you don’t have a sweet potato but have a cooked/baked white/yellow/baking potato, that would work as well!

Every now and then, my daughter thinks she knows it all!

This phase of her teenage years has lead to some “animated” conversations between us, very often ending in me pointing out how annoying teenagers who think they know it all are to us, mature-er folks who actually do! Wait – you thought I would have some nugget of wisdom? Alas, all I have is humor-as this life is too short not to be able to laugh-at every phase! 🙂 

However, yesterday, her know-it-all-ness saved me from a trip to the ER!

I am not too squeamish when it comes to bugs (P.S. this does NOT mean any bugs were hurt (or used) in the making of these Mushroom & Lentil Burgers).

I often don’t think twice about chasing a roach down or getting a spider out of my daughter’s room or employing a badminton racket to scare off a couple of carpenter bees.

However, I am not all too familiar with the habitats of these gazillion-legged creatures, fondly referred to as “creepy crawlies” or “yucksters” by my daughter. And my lack of familiarity almost ended up with a visit to the hospital yesterday evening – if not for my daughter. Yesterday, when I was in the middle of trimming some bushes, I came across this:

Of course it was attached to a bush I had begun to trim – thinking I could just hack at it with an axe and then throw it away, I first asked my daughter to come and take a look at my find as she is as fascinated with natures handiwork as I am. She took one look and cautioned me to move away quickly! What she knew –and I didn’t– was that this was home to a band of baldfaced hornets!

A lover of the budget friendly aspect of DIY pest control, I started to formulate my mode of attack; but my daughter Googled info on the severative of being stung by baldfaced hornets and talked me out of it.

This morning an exterminator sprayed the hornets nest before cutting it off the bush it was on and spraying the area to repel future baldfaced hornets -all while wearing a “bee-suit”…and left me to DIY away in the kitchen which resulted in these vegetarian burgers.

These mushroom heavy burgers were inspired by and entered into the Mushroom Council’s “Swap It or Top It” Recipe Contest closing on August 15th (in case you happen to have a delectable mushroom recipe please enter it for a chance at winning 5000 buckaroos)!

These burgers are loaded with mushrooms, lentils, and a tad of sweet potato; served with an avocado-lime sauce, they don’t even need a bun! I could go on about how good these are – but I think they would be best reviewed by sampling them yourselves!

Mushroom Lentil Burgers

5 from 1 vote

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Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 6 -8 burgers

Author: Shashi

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These 11-ingredient vegetarian mushroom lentil burgers are loaded with mushrooms, lentils, and a tad of sweet potato. Served with an avocado-lime sauce on a salad or bun, they are a delicious meal option.

Ingredients

For the burgers:

• Olive oil
• 1/2 onion chopped
• 1/2 inch piece of ginger chopped
• 2 cloves garlic chopped
• 1 cup lentils dry red lentils boiled in water for 30 minutes or 1 can 16 oz canned lentils
• 1/2 a baked /cooked sweet potato
• 2 portabella mushroom caps chopped
• 1 egg
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp cumin
• 1/4 tsp coriander
• 2 tablespoons coconut flour

For the avocado-lime sauce:

• 1/2 avocado
• juice of 1/2 lime
• 1 small container of plain yogurt
• salt and pepper to taste

Get Recipe Ingredients

Instructions

For the burgers:

• If you are using dry lentils, then go ahead and boil 1 cup of lentils in 2 cups of water for 30 minutes. when done, strain away any excess water and use the cooked lentil in this. HOWEVER, you can save 30 minutes by using 1 16 oz can of canned lentils.
• If you do not have half of a sweet potato lying around, this is a good time to bake a sweet potato while the lentils are cooking (if you are using dry lentils). Cut the potato in quarters, wrap in foil and bake at 400 for 30 minutes or until tender.
• Add oil to a pan over medium heat.
• Add in the onions, ginger, and garlic and saute for 10 minutes, stirring often so they don’t burn.
• Add in the sweet potato, lentils, mushrooms, and spices and mix well and remove the pan from the heat.
• Then add the coconut flour into the pan with the ingredients.
• When the mixture is cool enough to handle, roughly divide the mixture into 6/8 portions, then gather the ingredients in each portion up in your hands, squeeze them together to bind, and form into patties. Place formed patties on a plate. Repeat with the rest of the portions until you have 6-8 patties/burgers.
• Then, add a bit of oil to the same pan and place it on medium heat again.
• And place the burgers in the pan (you might have to cook in two batches if your pan is small) – let each burger saute 4-5 minutes. Then flip and saute another 4-5 minutes or until lightly browned.

For the avocado-lime sauce:

• Add all the ingredients into a blender and blend till well incorporated

To Serve:

• Serve burgers on a salad with sauce or on buns if you prefer.

Nutrition

Serving: 1g | Calories: 172kcal | Carbohydrates: 22g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 33mg | Sodium: 308mg | Fiber: 5g | Sugar: 9g

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