Lentil Mushroom Burgers

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.

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