Mushroom and Lentil Bruschetta Burger

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

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 😉

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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!

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.

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

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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

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5 from 1 vote

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Mushroom Lentil Bruschetta Burger

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

 

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

Course: Dinner

Cuisine: American

Servings: 3

Calories: 429 kcal

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

1. Spread out a couple of paper towels and arrange the lentils and mushrooms on top. Allow to dry for 10 minutes.
2. 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).
3. Scrape the contents of the food processor into a large bowl. Stir in the panko and eggs.
4. 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.
5. BruschettaStir together all bruschetta ingredients and set aside.

Recipe Notes

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

Nutrition Facts

Mushroom Lentil Bruschetta Burger

Amount Per Serving (1 burger)

Calories 429 Calories from Fat 144

% Daily Value*

Total Fat 16g 25%

Cholesterol 144mg 48%

Sodium 842mg 35%

Total Carbohydrates 47g 16%

Dietary Fiber 11g 44%

Sugars 8g

Protein 25g 50%

* Percent Daily Values are based on a 2000 calorie diet.

Products used in this recipe: