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Lentil mushroom burgers recipe

Lentil mushroom burgers recipe

1 rating

Transform your veg into healthy burgers with this lentil and mushroom burger recipe. An easy healthy dinner idea, these veggie burgers are packed with garlic mushrooms and a touch of smoked paprika for some spice, then loaded with salad and served with homemade sweet potato wedges. See method

  • Serves 4
  • 15 mins to prepare and 30 mins to cook
  • 568 calories / serving
  • Healthy

Ingredients

  • 650g sweet potatoes, cut into wedges
  • 2½ tbsp olive oil
  • 380g mushrooms, cleaned
  • 2 garlic cloves, crushed
  • 2 x 390g tins green lentils, rinsed and drained well
  • 5 wholemeal rolls
  • 1 tbsp smoked paprika

For the gravy

  • 3 tbsp plain flour
  • ¼ iceberg lettuce
  • 2 salad tomatoes, sliced
  • ¼ red onion, finely sliced
If you haven't got any sweet potatoes, try using butternut squash

Each serving contains

  • Energy

    2400kj
    568kcal
    28%
  • Fat

    12g 18%
  • Saturates

    3g 13%
  • Sugars

    17g 18%
  • Salt

    1.3g 21%

of the reference intake
Carbohydrate 93.6g Protein 22.5g Fibre 12g

Method

  1. Heat the oven to gas 6, 200°C, fan 180°C. Tip the sweet potatoes onto a baking tray and drizzle over 1 tbsp oil. Toss well, season and roast for 25-30 mins until golden-edged and tender throughout.
  2. Put the mushrooms in a food processor and pulse until finely chopped. Heat ½ tbsp oil in a frying pan over a medium high heat. Scrape the mushrooms into the pan, add a pinch of salt, and fry for 8-10 mins until all the water has evaporated and they’re starting to look dry. Add the garlic, fry for a minute more, then remove from the heat.
  3. Pat the drained lentils with kitchen paper to remove any remaining water and tip into the food processor, no need to clean it. Break up one of the rolls into small breadcrumbs and add to the processor with the paprika and the cooked mushrooms. Pulse until combined, then transfer to a bowl and stir in the flour to make a mixture you can mould easily with your hands. Divide the mix into 4 thick patties.
  4. Heat 1 tbsp oil in a large nonstick frying pan over a medium high heat. Fry the burgers for 3-5 mins until golden and crisp, then flip carefully with a spatula and cook for a further 3-5 mins on the other side.
  5. Meanwhile, split and toast the remaining 4 buns in the toaster or under the grill. Roughly chop the lettuce and divide between the base of each bun. Top with a burger, then the tomato and onion slices. Add the bun lids and serve with the sweet potato wedges.

See more Vegetarian burger recipes

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