As I discussed last week, things have been a little hectic around here lately with the extra work I’m providing for my book. Fortunately, my cookbook is for an extremely specific type of cooking, so while there are some dishes I develop for the book that I actually want to publish on my blog too, there are a lot of recipes I come up with for the blog that wouldn’t be an excellent fit with the book. Even still, I spend a lot of time trying to believe up new recipe ideas. This post was simple however, due to the fact that it was your concept.
Well, alright, maybe not you you. I have actually had some readers tell me they were making my meatball dishes into burgers. I’m greedy for easy recipe ideas right now, so Lentil Mushroom Burgers are getting a full post.
I like texture in my vegetable hamburgers, which makes forming patties (and getting them to stay together) a little bit tougher. It’s simple to get a hamburger to stick together when it’s made with pureed beans or veggies, but I do not like the feeling of biting into those kinds of hamburgers– I desire to see what’s in it, you understand? Baking is the finest way I’ve found to cook the kinds of vegetable hamburgers I like.
We topped our burgers with the typical hamburger things like lettuce and pickles, cashew mayo, and caramelized onions. I think what I’m stating is that this isn’t a veggie hamburger that tastes like vegetables.
Last month I published a recipe for Cauliflower Hummus Burgers and this month I’m posting these Lentil Mushroom Burgers due to the fact that I’ve decided to do a hamburger dish each month this summertime. Woo hoo! It’s the summertime of burgers! It’s like the summer of love, minus the hippies, plus scrumptious vegetable burgers.
Lentil Mushroom Burgers
Mouthwatering veggie hamburger patties made with lentils, mushrooms, and oats.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 hamburgers
- 1/2 c. dried brown lentils, rinsed and chose over
- 1 bay leaf
- 1 c. water
- 8 oz. white mushrooms
- 1 tbsp. olive oil
- 2 cloves garlic, minced
- 2 tablespoon. red wine
- 1/2 c. veggie or mushroom broth
- 1 tablespoon. soy sauce (or liquid aminos)
- 1/2 c. old-fashioned oats
- 1 tsp. Italian spices
- Salt pepper to taste
- 4 hamburger buns lettuce, tomatoes, pickles, and whatever else you like on your hamburgers
- Combine lentils, bay leaf, and water in a small saucepan. Bring to a boil, then simmer over low heat for 10 minutes.
- Add mushrooms and lentils to food mill. Pulse till coarsely chopped.
- Heat olive oil in a big frying pan over medium-high heat.
- Add red wine to skillet and cook till vaporized. Stir in broth, soy sauce, oats, and Italian spices. Continue to cook, stirring continuously, till liquid has actually been soaked up. Remove from heat. Season with salt and pepper to taste and allow to cool somewhat.
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper (or spray it with oil or cooking spray). Divide the burger mix into 4 patties and pat them into shape on the baking sheet.
Kiersten is the founder and editor of Oh My Veggies.