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)
Serves 6
3 tablespoons olive oil, divided
8 ounces mushrooms, sliced
1 shallot, peeled and chopped
2 cloves garlic, chopped
2 cups brown or green lentils, cooked
1 cup rolled oats
1 large egg
2 tablespoons Oaktown All Purpose Seasoning
½ 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!
Hi Estelle,
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.
Can you bake these? And on what temperature and how long? Thank you.
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Denise
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!