These vegan lentil burgers are packed with yummy ingredients like lentils, mushrooms, quinoa and spinach. They’re so hearty and delicious and sure to be on your regular burger rotation!
Food excites me.
There, I said it.
For some people, it’s the latest movie, a new book, a vacation or whatever.
For Dawn? Food.
Sometimes I get so excited that hubby has to tell me to calm down.
And when I’m not talking about it, I’m dreaming about it. No lie.
Sometimes I even lay in bed at night pondering ideas to share with you all.
The love is real, people. It’s real.
So, with that little confession out of the way, enter vegan lentil mushroom burgers. These are so dang good! I promise, eat one of these (maybe two, I won’t judge) and you’ll never think the same way again about a veggie burger.
And don’t think you have to be a vegan or vegetarian to enjoy these! These easy veggie burgers are a delicious way to insert more meatless meals into your diet!
Looking for a side? Serve these lentil burgers with homemade potato wedges!
Why We Love Lentil Mushroom Burgers
- These veggies burgers are loaded with hearty lentils and lots of yummy veggies.
- They’re made with simple, wholesome ingredients.
- Like pretty much all burgers, they can be garnished to taste with your favourite toppings.
- Most importantly, they taste really good!
How To Make Lentil Burgers
Making lentil burgers is easy! There’s just a little prep, but nothing complicated!
Full details are in the recipe card below, but here are the basics:
- In a pan, cook shallot and garlic in some olive oil. Then add mushrooms and cook those. Add the spinach to the pan and cook until wilted. Remove the veggies from the pan and let them cool slightly.
- To food processor, add all lentil burger patty ingredients, except cooked quinoa. Process until combined.
- Then add cooked quinoa and process (just a little) to incorporate everything.
- Form into patties and freeze for a bit.
- Fry patties in a greased pan.
- To assemble each lentil burger, place a lentil patty on a burger bun and garnish as desired.
How Do You Make Veggie Burgers Stick Together?
There’s a lot of moisture going on here from the lentils to the mushrooms to the spinach, so there needs to be a binder of so sort to keep things together.
To bind these lentil burgers, I used some flax egg, which is basically ground flax seed meal (also known as ground flax seed) mixed with water. I also used gluten-free oats.
Don’t have ground flax seed? Use a large egg (though, the lentil patties won’t be vegan).
Garnish Ideas
You can certainly enjoy this veggie burger as is or garnish with some burger toppings, like:
- Sliced red or white onion
- Sliced tomato
- Vegan cheese slices
- Baby spinach or lettuce
- Hot peppers (like sliced pickled jalapeno banana peppers)
- Vegan mayo (mix with your fave hot sauce for a little heat)
- BBQ sauce
Tips for Making This Recipe
- Ensure that the mushroom and spinach mixture has cooled a little before adding to processor. Same goes for the quinoa.
- Rather cook your own lentils than used canned? No prob! Just use an equivalent amount of dried lentils that have been cooked and proceed with the recipe.
- Need a little more binder for these lentil burgers? Are they too wet? Add a little more oats.
- For the cheese component here I used a vegan cheese. Use your favourite variety.
More Yummy Recipes
If you make this lentil burger recipe, be sure to leave a comment below!
Easy Vegan Lentil Burger Recipe
Ingredients
- ½ cup COOKED quinoa
- 6 teaspoons olive oil, divided
- 1 shallot, peeled and minced
- 2 cloves garlic, minced
- 8 ounces fresh mushrooms (like cremini or white button), sliced (about 227 grams)
- 2 cups baby spinach
- 1.25 teaspoons salt, divided
- ¾ teaspoon freshly ground black pepper
- 2 tablespoons flaxseed meal, see "Notes" below, Point "1" for substitution
- 5 tablespoons water
- 1 (19-ounce) can lentils, rinsed and drained
- 1.5 teaspoons ground cumin
- 1 teaspoon smoked paprika
- ¼ teaspoon ground cayenne pepper
- 1.25 cups rolled oats (gluten free)
- ½ cup walnuts, roughly chopped
- 6 burger buns, use gluten free and vegan if desired (also, cut buns in half horizontally if not already precut)
Instructions
- Cook quinoa according to package instructions. Set aside.
- Heat 2 teaspoons of olive oil in 12-inch non-stick frying pan or skillet over medium heat.
- Add shallot and garlic. Cook, stirring often, for 5 minutes.
- Stir in mushrooms and cook, stirring occasionally, for 5 minutes or until mushrooms have released some of their moisture.
- Add spinach and cook for 1 to 2 minutes, stirring every so often, until spinach has wilted. Season with ¼ teaspoon salt and ¼ teaspoon black pepper. Transfer to a plate and set aside to let cool for 5 minutes or so.
- Meanwhile, in small bowl, mix flaxseed meal with water and let sit for 5 minutes.
- Add lentils to processor, along with cumin, smoked paprika, cayenne pepper, oats, walnuts, mushroom/spinach mixture, flax/water mixture, remaining 1 teaspoon of salt and remaining ½ teaspoon of black pepper. Process until the mixture comes together. Don't overmix; you want a little texture.
- Add cooked quinoa and process until just combined (again, don't overmix).
- Once done, you can transfer the mixture to a bowl. Form into patties (about a standard sized ice cream scoop and a half or about 6 tablespoons per burger) and place onto a wax paper-lined baking sheet. Note: I like to get the quantity I need and roll around in my hands to form a ball and then press down to form patties. Freeze for 15 minutes.
- Wipe out the pan or skillet you used to cook the mushrooms and spinach in. Add 2 teaspoons of olive oil and set over medium heat. Once hot, place three burgers in the pan and cook for 3 minutes per side or until heated through. Repeat process (adding the remaining 2 teaspoons of olive oil first) to cook remaining three burgers
- Serve the lentil burgers on hamburger buns with your favourite burger toppings. Enjoy!
Notes
- Don’t have ground flax seed? Use a large egg (though, these burgers won’t be vegan).
- Ensure that the mushroom and spinach mixture has cooled a little before adding to processor. Same goes for the quinoa.
- Rather cook your own lentils than used canned? No prob! Just use an equivalent amount of dried lentils that have been cooked and proceed with the recipe.
- Need a little more binder for these lentil burgers? Are they too wet? Add a little more oats.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
Devyn
These are sooooo good! Awesome flavor combination and great texture. My only complaint is that they were a bit crumbly when I was forming the patties…but I had pre-made the mixture the day before and refrigerated overnight, took them out of the fridge and formed the balls. Next time I will make double the recipe (because I love them so much!) and not refrigerate before making them into patties.
I’m assuming I can freeze the leftover patties after I’ve fried them? I’m hoping to have these as a quick lunch I can just reheat in a pan out of the freezer.
Excellent recipe!
Dawn | Girl Heart Food
Thank you very much, Devyn!! So glad you enjoy the recipe!! Yes, the lentil burgers freeze well for about up to three months (they’re so convenient to have on hand for weekday meals!). After they’ve cooled, you can place them onto a wax paper-lined sheet pan in a single layer, place into the freezer until solid, then store in a resealable freezer bag in the freezer. When ready to enjoy, I like to thaw the burgers in the refrigerator before pan frying. I’ve even prepped the patties, froze them, then thawed and cooked when ready to enjoy.
Kelly | Foodtasia
Dawn, I get so excited thinking about food when I’m lying in bed at night – what to make, flavor combinations, how to photograph it. I have to listen to audio books at night in bed to make me stop thinking about food so I can sleep!
This lentil burger looks delicious! So much flavor. I think you’re officially now the lentil queen with all your fabulous lentil recipes! 🙂
Girl Heart Food
Hahaha…glad I’m not the only one 😉 I do really love lentils! Thanks so much Kelly! Have a wonderful weekend 🙂
Leanne | Crumb Top Baking
I’m with you on the serious love of food! I’m now at the point where I prefer to spend hours grocery shopping than shopping for clothes. Never thought that would happen! And I totally lie awake at night dreaming up new recipes. So fun! Speaking of love of food, these burgers look fantastic. I definitely need to give them a try. They look so hearty and filling!
Girl Heart Food
Right?! Thank you Leanne! They really are 🙂
Kathy @ Beyond the Chicken Coop
I have to be honest with you. When I want a burger, I want a meat burger. But now I’m thinking I want a lentil burger! These look really good! I love all the flavors and the fact that these are so darned healthy. I think you may have converted me to eating a vegan burger!
Girl Heart Food
Woo hoo! Thanks Kathy! They are pretty delish 🙂
Ben|Havocinthekitchen
Food excites me too. Sometimes I decide to have a cooking/photographying-free weekend (All food bloggers need it once in a while), but then I get inspired (by reading a blog or watching a video on youtube…or even a good discount on a particular product which, of course, you cannot miss… And here we go again, I’m in the kitchen saying “Okay, next weekend you’ll have a break for sure, Ben!” 🙂 These burgers are super delicious and packed with flavour and texture. Love the addition of quinoa for its popping texture.
Girl Heart Food
I TOTALLY know what you mean!!! Thank you Ben 🙂
Jennifer @ Seasons and Suppers
Food excites me, too 🙂 Such a great burger and perfect for a plant-based option to the usual.
Girl Heart Food
Thanks so much, Jennifer. It sure is!
Milena
Looks great! I’ve enjoyed lentil burgers several times eating out, but never made my own. Excited to try and might take the egg binder route to simplify:) Cannot beat eggs in my opinion:) Pinned!
Girl Heart Food
Thank you Milena! Hope you love ’em 🙂
Valentina
Oh my gosh, Dawn, these look SO good! We definitely share a love of food. I too stay awake a night thinking up ideas. 🙂 I’ve made quinoa burgers but never with mushrooms, and that addition must make them so hearty! Vegan or not, I would order up one of these any day!
Girl Heart Food
Thank you Valentina! They really are tasty and hearty!
David @ Spiced
Oh man, these are some amazing looking veggie burgers, Dawn! I love the trick about using oats to soak up the extra liquid. You know what? I’m pretty sure we’re related somewhere back in that family tree…food totally excites me! I love thinking about food. I love making food. I love eating food. Heck, we even plan our vacations around food! I normally lean towards traditional burgers, but I’m on board with these. They sound super flavorful, and they look delicious!!
Girl Heart Food
Thank you so very much, David! And I’m right there with ya! One of the best things about vacations it the food 😉
Katherine | Love In My Oven
Oh Dawn, we are cut from the same cloth my friend! I just professed my love of food to a friend the other day. I LOVE food. I’m also ALWAYS thinking about it. What to eat tomorrow, what recipe to put on the blog, what snacks I feel like eating. Love it. Anyway, I also love these burger bombs! I can’t wait to try this one out!
Girl Heart Food
Lol! Thank you so much, Katherine! Bet you’ll love them too 🙂
Kevin
Could’ve fooled me by the looks of this burger! Will have to give this a try for meatless Mondays!
Girl Heart Food
Thanks Kevin! Enjoy 🙂
Marissa
Food excites me too! And this piled high burger of yours has me drooling!! You know how to make a vegan burger look GOOD!
Girl Heart Food
Woo hoo! Thanks so much, Marissa! You’re so sweet!
Haylie Abele / Our Balanced Bowl
I love any type of veggie burger and these look particularly delicious! I especially love the use of lentils!! I don’t use those enough so this recipe has me inspired!! Awesome recipe, Dawn! Also – love that yummy sauce on the burgers! I always PILE my burgers with lots of condiments 🙂 Happy Wednesday!
Kelsie | the itsy-bitsy kitchen
This is why we’re friends! I totally lie in bed at night thinking about desserts to try! And if I’m not falling asleep thinking of cakes and cupcakes, I’m deciding about what to have for breakfast when I wake up :). I’m loving these burgers because lentils are one of my very favorite foods–in fact, I cheered a little when I saw your post on IG this morning, haha!
Mary Ann | The Beach House Kitchen
I also fall into the category of dreaming about food Dawn! I knew you were my kinda girl. These lentil burgers look delicious. I’m not a vegan, but I’d absolutely love these! Can’t wait to give them a go. Pinned!