Mushroom Lentil Bruschetta Burger
This mushroom and lentil burger is a delicious veggie burger option: with the perfect texture that combines brown lentils, mushrooms, sunflower seeds and rolled oats. Topped with a sweet and tangy tomato bruschetta topping, these are perfect for summer!
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Dinner
Cuisine: American
Servings: 4
Calories: 473kcal
Mushroom and Lentil Veggie Burgers:
- 3.5 oz mushrooms 100g, 6 average cremini
- 1 cup brown lentils canned, drained and rinsed; see note 1
- 1 clove garlic minced
- ½ teaspoon worcestershire sauce
- ½ teaspoon salt
- 2 teaspoon balsamic vinegar
- 2 tablespoons sunflower seeds
- ¼ cup rolled oats
- ¼ cup Panko see note 2
- 2 eggs
- 4 mozzarella sliced
Bruschetta:
- 1 ½ cups cherry tomatoes halved
- 2 tablespoons red onion minced
- ¼ cup fresh basil torn
- 1 tablespoon balsamic vinegar
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 ⅓ 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.
Bruschetta Stir together all bruschetta ingredients and set aside.
1- red lentils will not work for this recipe.
2- Japanese breadcrumbs; should be found with the regular breadcrumbs
Storage
Cooked patties may be stored in the fridge for up to 4 days.
Reheat in a frying pan over medium heat until warmed through.
Freezer
You may freeze raw patties on a baking sheet for 2-3 hours before transferring to a reusable silicone bag or plastic freezer bag. Freeze for up to 3 months.
Thaw on a plate before cooking as directed.
Serving: 1burger | Calories: 473kcal | Carbohydrates: 63g | Protein: 28g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 99mg | Sodium: 718mg | Potassium: 811mg | Fiber: 17g | Sugar: 8g | Vitamin A: 634IU | Vitamin C: 17mg | Calcium: 243mg | Iron: 7mg