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Mushroom Lentil Burgers

Ingredients

For 4

Ingredients

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

Mushroom Lentil Burgers Method

    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 3 minutes or until 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 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. Add the remaining 2 teaspoons oil to pan; swirl to coat. 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. Sprinkle patties evenly with cheese. Place under grill for 2 minutes or until cheese is softened.
     
    6. Combine canola mayonnaise and remaining 2 teaspoons mustard in a small bowl. Spread the top half of each of the remaining 4 buns with 2 teaspoons mayonnaise mixture. Top each bottom half of bun with 1 patty. Divide rocket evenly among burgers; top with top half of bun, mayonnaise-coated side down.
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