Mushroom Lentil Burgers

Serves 4

Preparation time: 20 minutes

Cooking time: 10 minutes


  • 1 tbsp. Canola/olive oil, divided
  • ¾ cup chopped onion
  • 2 garlic cloves, chopped
  • 5 regular or whole-wheat hamburger buns, toasted and divided
  • 400g white button mushrooms, sliced
  • 1x 400g tin lentils, drained
  • 4 tsp. mustard, divided
  • 2 tsp. chopped fresh thyme
  • ½ tsp. freshly ground black pepper
  • ¼ tsp. salt
  • 2 large eggs, lightly beaten
  • 30g feta cheese, crumbled
  • 1 ½ tbsp. canola mayonnaise
  • ½ cup rocket


  1. Preheat the grill.
  2. Heat a large non-stick frying pan over medium-high heat. Add 1 tsp. of oil to pan; swirl to coat. Add onion and garlic; sauté for 3 minutes or until the onion is tender. Remove from heat.
  3. Place 1 bun in a food processor; process until coarse crumbs form. Remove breadcrumbs from food processor; set aside.
  4. Combine mushrooms, lentils, 2 teaspoons mustard, and the next 3 ingredients (through salt) in a food processor; pulse to combine.
  5. Combine onion mixture, breadcrumbs, mushroom mixture, and eggs in a large bowl, stirring well. Divide mixture into 4 equal portions, gently shaping each into a 1.5cm-thick patty. Heat a large non-stick frying pan over medium-high heat.
  6. Add the remaining 2 teaspoons oil to the pan; swirl to coat.
  7. Add patties; cook for 4 minutes on each side or until browned. Remove patties from pan; arrange in a single layer on a baking sheet.
  8. Sprinkle patties evenly with cheese. Place under the grill for 2 minutes or until cheese is softened.
  9. Combine canola mayonnaise and the remaining 2 teaspoons of mustard in a small bowl. Spread the top half of each of the remaining 4 buns with 2 teaspoons of mayonnaise mixture.
  10. Top each bottom half of the bun with 1 patty. Divide rocket evenly among burgers; top with top half of bun, mayonnaise-coated side down.



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