Say goodbye to your store bought veggie burger, and hello to your new staple, a hearty mushroom and lentil burger that is packed with flavor. These burgers can be made in advance and frozen in an airtight container for weeknight meals.
Recipe created by Micah Siva (@noshwithmicah)
3 tablespoons olive oil, divided8 ounces mushrooms, sliced1 shallot, peeled and chopped2 cloves garlic, chopped2 cups brown or green lentils, cooked1 cup rolled oats1 large egg2 tablespoons Oaktown All Purpose Seasoning½ cup hemp seeds
Heat 1 tablespoon oil in a nonstick skillet over medium heat. Add the mushrooms, cooking for 6-8 minutes, or until golden. Add the shallot and garlic, cooking for an additional 4-5 minutes, or until softened.
Add the mushroom mixture to a food processor, along with the lentils, oats, egg, Oaktown All Purpose Seasoning and hemp seeds. Pulse to combine.
Using a ½ cup measure, form six patties and transfer to a lined baking sheet. Freeze the patties for 15-20 minutes.
Heat the remaining 2 tablespoons oil in the pan on medium heat. Cook the patties for 4-6 minutes on each side, or until golden and cooked through. Enjoy!
November 15, 2022
These look great! Has anyone tried making the burgers w/ a vegan egg replacement? I’m thinking aquafaba (chickpea liquid), or a flax “egg.” Thanks!
September 16, 2022
Thank you for asking. We haven’t tested baking instead of pan frying. That said I believe you can bake them, but the best result will come from pan frying. Sarah Jampel wrote a great article on this topic last year titled “Can You Really Bake When a Recipe Tells You to Fry?” on Food52. If you are going to bake I recommend testing a high temperature like 425 f and following the same cooking times. Check the internal temperature of the patties which should be around 145 degrees since the recipe contains eggs.
September 14, 2022
Can you bake these? And on what temperature and how long? Thank you.
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