These Vegan Lentil Burgers are jam packed with good for ya ingredients like lentils, mushrooms, quinoa and spinach. They’re so hearty and delicious, they’re 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, vacay 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 guys.
The love is real, people. It’s real.
So, with that little confession outta the way—> enter vegan lentil mushroom burgers. These are so dang go-ooood! 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 plant based meals into your diet, perfect for ‘meatless Monday’ or a random Wednesday night alike.
Vegan Lentil Mushroom Burgers
What makes these vegan lentil burgers so great?
- Loaded with fibre rich lentils
- Mushrooms provide fibre and lots of vitamins, like vitamin B
- Spinach is nutrient dense and has lots of vitamins as well, like vitamin c and k
- Walnuts add a little good fat and texture
- Quinoa is a complete protein
- These babies are gluten free and dairy free
- They pretty budget friendly
- Great for meal prep and freeze well too
- Most importantly, they taste REALLY good!
How to Make Lentil Burgers?
Making lentil burgers is easy peasy! There’s just a little prep, but nothing complicated!
Full details are in the recipe card below, but here are the basics –
- Cook shallot and garlic.
- Cook mushrooms.
- Next add spinach and then season. Let cool slightly.
- To processor, add all ingredients, except cooked quinoa and blend.
- Add cooked quinoa and blend just a little.
- Form into patties and freeze for a bit.
- Fry, garnish and enjoy!
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How Do You Make Veggie Burgers Stick Together?
There’s a lot of moisture goin’ 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 (aka ground flax seed) mixed with water. I also used gluten free oats.
Don’t have ground flax seed? Use a large egg (though, these burgers won’t be vegan). And if you happen to have regular oats on hand (not gluten free) you can totally use those. You do you!
Can you Freeze Lentil Burgers?
Oh yes! Simply place lentil patties on a wax paper lined baking sheet and freeze. Then, you can store in vacuum seal bags or freezer friendly bags.
Let thaw in fridge and then cook per directions.
How To Garnish?
- Sliced red or white onion
- Vegan cheese
- Spinach or lettuce
- Hot peppers
- Vegan mayo (mix with your fave hot sauce for a little heat)
- BBQ sauce
More Recipe Tips
Ensure that the mushroom/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, of course. My fave brand to date? Earth Island (not sponsored, just really enjoy). I actually use this cheese on non vegan sandwiches and burgers I love it that much. I didn’t melt it here (because I was too excited to shove it in my pie hole), but it does melt beautifully.
Other Easy Recipes You May Enjoy
- Black Bean Burgers
- Sloppy Joes
- Black Bean and Sweet Potato Tacos
- Italian Antipasto Sandwich (Vegetarian Sandwich) from Killing Thyme
Hope you love these vegan lentil burgers as much as we do!
Until next time, take care and chit chat again soon,
Make this lentil burger recipe? That’s awesome! Love it if you left a comment and rating below. Many thanks, you guys! XO
Vegan Lentil Burgers with Mushrooms, Spinach & Quinoa
- 1/2 cup cooked quinoa -about 3 tbsp raw quinoa (see ‘Recipe Note’ below)
- 2 tsp olive oil
- 1 shallot -minced
- 2 cloves garlic -minced
- 227 g package fresh mushrooms -sliced
- 2 cups baby spinach
- 1.25 tsp salt -divided
- 3/4 tsp black pepper
- 2 tbsp flaxseed meal -see ‘Recipe Notes’ below for substitution.
- 5 tbsp water
- 19 oz can lentils -rinsed and drained
- 1.5 tsp cumin
- 1 tsp smoked paprika
- 1/4 tsp cayenne
- 1.25 cup oats
- 1/2 cup walnuts -roughly chopped
- cooking spray -to fry lentil burgers
- Cook quinoa per package instructions. Lay to one side.
- In a pan on medium heat add olive oil. Once shimmering, add shallot and garlic. Cook 5 minutes.
- Stir in mushrooms and cook 5 minutes or until mushrooms have released some of their moisture. Add spinach and cook 1-2 minutes or until spinach has wilted. Season with 1/4 tsp salt and 1/4 tsp pepper. Remove from pan.
- Meanwhile, mix flaxseed meal with water and let sit 5 minutes.
- Add lentils to processor, along with cumin, smoked paprika, cayenne, oats, walnuts, mushroom/spinach mixture, flax/water mixture, remaining 1 tsp of salt and remaining 1/2 tsp of black pepper. Blitz until mixture comes together. Don’t over mix. Add cooked quinoa and pulse until just combined.
- Form into patties (about a standard sized ice-cream scoop and a half) and place on 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.
- In a non stick skillet spray with cooking spray. Fry lentils burgers in batches, about 3 minutes per side. Garnish and enjoy!
- Quinoa typically triples its size when cooked. To get 1/2 cup of cooked quinoa, use roughly 3 tbsp of uncooked and use appropriate ratio of water per package instructions to cook. Always rinse quinoa before cooking.
- Don’t have ground flax seed? Use a large egg (though, these burgers won’t be vegan).
- Ensure that the mushroom/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.