Print Recipe
5 from 1 vote

Mushroom Lentil Bruschetta Burger

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
Course: Dinner
Cuisine: American
Servings: 3
Calories: 429kcal

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