Vegetable burgers are very versatile since there are thousands of possible combinations and you can use chickpeas, beans, soy, or, as in this case, lentils. In general, lentil veggie burgers are very nutritious and contain large amounts of vegetable protein. In combination with different vegetables that provide different flavors and textures, they will be a perfect option for lunch or dinner.
Try these lentil and mushroom burgers that I share and manage to eat in a healthy way without having to waste a lot of time preparing them, because most vegan burger recipes have a simple step-by-step.
Ingredients to make lentil and mushroom burgers:
- 2 cups of cooked lentils
- 1 cup kale or kale washed
- ½ cup frozen shiitake mushrooms
- ¼ cup of breadcrumbs
- ½ teaspoon cumin powder
- ½ teaspoon of salt
- 1 pinch of pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon vegetable oil
How to make Lentil and Mushroom Burgers:
- Before we start making these Lentil Mushroom Burgers, the first step we will do is chop the cabbage and shiitake mushrooms into small pieces.
- Next, heat a pan with oil and sauté the shiitake mushrooms and kale until soft.
- Drain the lentils very well and put them in a bowl. Add the shiitake, kale, cumin, salt, pepper, garlic and onion powder and breadcrumbs. We knead well. Add more breadcrumbs or oatmeal if the cooked lentil burger batter is a bit runny.
- We take portions of the dough with our hands and form the lentil burgers.
- Heat a pan with oil and fry the lentil vegetable burgers on both sides until they are well cooked. They can also be baked in the oven at 180ºC for 20-25 minutes.
- Finally, we serve our lentil and mushroom burgers with a little rice with turmeric or some baked potatoes with rosemary,
