Sweet Peas and Saffron

meal prep recipes for busy people

Mushroom and Lentil Bruschetta Burger

33 Comments

Jump to Recipe Print Recipe

My new favorite veggie burger is this mushroom and lentil bruschetta burger! Great texture, easy to make, and FULL of flavor.

Mushroom and Lentil Bruschetta Burger: this healthy veggie burger is ready in 30 minutes!

 

30-min

It can’t be summer without a BURGER recipe, can it?!

I haven’t actually posted a full-on burger recipe for a long time. Two years to be exact, when I posted these Greek Turkey Burgers with Whipped Feta and these Moroccan Chickpea Sliders.

It’s time to make up for it! And boy, do I ever have a burger for you.

This mushroom and lentil bruschetta burger recipe took me four tries to get right, so you KNOW they are gonna be good 😉

Mushroom and Lentil Bruschetta Burger: this healthy veggie burger is ready in 30 minutes!

Mushroom and Lentil Bruschetta Burger: this healthy veggie burger is ready in 30 minutes!

I guess I’ve been relatively lucky lately to nail some recipes on the first try. But these burgers gave me a bit of trouble.

It was all about the texture, because I got picture-perfect and super tasty veggie burgers on my first try. But when I bit into them, it was like taking a big bite of mashed potatoes. Yech. Not in my burger!

So I had to play around by adding some texture in the form of sunflower seeds, rolled oats and panko breadcrumbs. And I finally got the perfect blend of texture and a pretty photogenic burger, too!

Mushroom and Lentil Bruschetta Burger: this healthy veggie burger is ready in 30 minutes!

Mushroom and Lentil Bruschetta Burger: this healthy veggie burger is ready in 30 minutes!

I really wanted to infuse these burgers with lots of bruschetta flavors. There’s a touch of balsamic vinegar in the patties.

While the bruschetta burgers were cooking I chopped up a SUPER simple bruschetta with cherry tomatoes, fresh basil, more balsamic and garlic. So you also get a bit more balsamic flavor from  the bruschetta. (If you want to go all out, you could drizzle with balsamic reduction…YUM!)

These flavors were just perfect together, and this isn’t wimpy vegetarian food…this is enough burger to fill up my 6 foot 3 husband! And he didn’t even have room for sweet potato fries or salad or any side dish.

30-min-thursday.logo

PS: It’s 30 Minute Thursday! Check out all these mouthwatering meals you can make in under 30 minutes!

Kale Pesto Zucchini Noodles and Salmon from Kristine’s Kitchen

Chicken Caesar Pasta Salad from Pumpkin ‘N Spice

Cilantro Lime Grilled Shrimp Salad from Bake.Eat.Repeat.

Asian Sesame Steak Fajita Salad from Life Made Sweeter

Summer Fettuccine Alfredo with Bursting Tomatoes + Charred Corn from Whole and Heavenly Oven

Chinese Chicken Salad from My Kitchen Craze

Grilled Portobello Mushroom and Broccolini Veggie Dogs from Floating Kitchen

Honey Garlic Turkey Sloppy Joes from The Recipe Rebel

Print Recipe Pin Recipe
5 from 1 vote

Mushroom Lentil Bruschetta Burger

Course: Dinner
Cuisine: American
Calories: 429kcal
Servings: 3
My new favorite veggie burger is this mushroom and lentil bruschetta burger!  Great texture, easy to make, and FULL of flavor.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins

Ingredients

Mushroom and Lentil Veggie Burgers:

  • 100 g mushrooms 3.5 oz, 6 average cremini
  • 1 cup brown lentils canned, drained and rinsed
  • 1 clove garlic minced
  • 1/2 tsp worcestershire sauce
  • 1/2 tsp salt
  • 2 tsp balsamic vinegar
  • 2 tbsp sunflower seeds
  • 1/4 cup rolled oats
  • 1/4 cup Panko
  • 2 large eggs
  • 3 large slices of mozzarella

Bruschetta:

  • 1 1/2 cups cherry tomatoes halved
  • 2 tablespoons red onion minced
  • 1/4 cup fresh basil torn
  • 1 tablespoon balsamic vinegar

Other:

  • 3 gourmet burger buns

Instructions

  • Spread out a couple of paper towels and arrange the lentils and mushrooms on top. Allow to dry for 10 minutes.
  • Place the mushrooms, lentils, garlic, worcestershire, salt, balsamic vinegar, and sunflower seeds in the base of a food processor, and pulse 10 times. Scrape down the sides of the processor, add the rolled oats and pulse 5 more times (or until it looks like the photo above).
  • Scrape the contents of the food processor into a large bowl. Stir in the panko and eggs.
  • Form ½ cup patties about 1 inch thick. Cook in a non-stick frying pan for 4 minutes, then flip. Cook for 2 more minutes, then place a slice of mozzarella on top and cook for another 2 or so minutes, until cheese is melted and burger is cooked through.
  • BruschettaStir together all bruschetta ingredients and set aside.

Notes

This recipe makes LARGE burgers (4-5 inches across). You can get 4 burgers by making smaller patties.

Nutrition

Serving: 1burger | Calories: 429kcal | Carbohydrates: 47g | Protein: 25g | Fat: 16g | Cholesterol: 144mg | Sodium: 842mg | Fiber: 11g | Sugar: 8g

Products used in this recipe:

Reader Interactions

FREE EMAIL COURSE

Meal Prep Quick Start Guide

Tips & strategies to get you prepping...fast!

This site contains affiliate links, meaning that if you make a purchase through them, we will receive a small commission.

Comments

  1. Rosemary

    December 17, 2017 at 9:14 pm

    I made this to use up some fresh basil and mushrooms I had in the fridge. The recipe fed 3 people, and my husband, a carnivore, , enjoyed his very much. I would make this recipe again, and I am sharing it with friends

    Reply

  3. James

    December 13, 2016 at 7:40 pm

    I haven’t even tried this veggie burger yet and it’s already my new favorite- just from the photos!! Texture is everything, so I am glad this one has got it going on!

    Reply

  7. Morgan

    July 27, 2016 at 3:19 pm

    This looks sooo good! I love all of the extra toppings packed in between the buns. Can’t wait to give this tasty treat a try! Thanks for sharing the recipe!

    Reply

  9. Kristine | Kristine's Kitchen

    July 10, 2016 at 9:15 pm

    We made these for dinner tonight and LOVED them, Denise! The burgers were perfect, and the onion and tomatoes on top were just right. I added some avocado too… just couldn’t resist. 😉

    This is going to be our go-to veggie burger recipe from now on. Even the kids ate them!

    Reply

  11. marcie

    July 8, 2016 at 6:50 pm

    I’ve never made my own veggie burgers and have been wanting to forever. These are really making me want to get to it! I love the mushrooms and lentils, and those bruschetta flavors sound delicious! This is the perfect thing to use up my garden tomatoes!

    Reply

  12. Stacey @ Bake.Eat.Repeat.

    July 8, 2016 at 11:10 am

    Burgers are one of the best parts of summer! These look amazing. I made a veggie burger recipe a few years ago and the texture was exactly that, mashed potatoes. I just though maybe veggie burgers weren’t our thing – but maybe it was the recipe I tried! Have to try this one!

    Reply

  15. Kelly

    July 7, 2016 at 9:18 pm

    This is just the burger I need to get my hubs on board with veggies burgers! It has everything I love and yay for not being wimpy too! Looks delicious and the bruschetta topping sounds amazing!

    Reply

  19. Cheyanne @ No Spoon Necessary

    July 7, 2016 at 9:10 am

    OMG, I haven’t even tried this veggie burger yet and it’s already my new favorite- just from the photos!! Texture is everything, so I am glad this one has got it going on! Plus I am loving the bruschetta up in here! Gimme gimme gimmmmeee! Cheers!

    Reply

  21. Gayle @ Pumpkin 'N Spice

    July 7, 2016 at 5:19 am

    It’s definitely not summer without a burger! And I think this might just become my new favorite veggie burger, too! I love the mushrooms and bruschetta in here. Sounds so flavorful and perfect for an easy, summer meal!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

logo

join the FREE lunch prep challenge →