Julie's Lentil Nut Mushroom Burgers

Savor the hearty goodness of Julie's Lentil Nut Mushroom Burgers, a plant-based recipe that delivers bold flavor and wholesome nutrition in every bite. Packed with protein-rich lentils, earthy mushrooms, and the nutty crunch of walnuts or pecans, these vegan burgers are perfectly seasoned with smoked paprika and ground cumin for a smoky, savory kick. The use of a flaxseed "egg" ensures a sturdy, cohesive patty, while rolled oats add just the right amount of texture. Baked rather than fried, these patties are crisp on the outside yet tender on the inside, making them a guilt-free indulgence. Ideal for meal prep or casual gatherings, serve these burgers on toasted buns with fresh toppings and a slather of creamy vegan mayo or tahini for a crowd-pleasing dish that's sure to impress. Quick to prepare and loaded with plant-powered goodness, this recipe is your go-to for a satisfying vegetarian meal.

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 1.5 cups cooked brown or green lentils
• 1 cup raw walnuts or pecans
• 2 cups cremini or white mushrooms
• 1 small, diced yellow onion
• 2 minced garlic cloves
• 0.5 cup rolled oats
• 2 tablespoons soy sauce or tamari
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 tablespoon ground flaxseed
• 2 tablespoons water
• 2 tablespoons olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

Step 2

Prepare a flax egg by combining the ground flaxseed with 2 tablespoons of water in a small bowl. Stir and set aside for 5–10 minutes to thicken.

Step 3

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Add the minced garlic and mushrooms, and cook for another 6–8 minutes until the mushrooms release their moisture and begin to brown. Remove from heat and let cool slightly.

Step 4

In a food processor, combine the cooked lentils, toasted nuts, and rolled oats. Pulse a few times to break them down into a coarse mixture.

Step 5

Add the cooked mushroom mixture, soy sauce, ground cumin, smoked paprika, salt, black pepper, and the prepared flax egg to the food processor. Pulse until the mixture comes together but still retains some texture. Be careful not to over-process—it should resemble a thick, sticky dough.

Step 6

Using your hands, shape the mixture into 6 equal-sized patties. Place them on the prepared baking sheet.

Step 7

Brush the tops of the patties with the remaining tablespoon of olive oil to help them crisp up while baking.

Step 8

Bake for 10 minutes on one side, flip the patties carefully, and bake for another 5 minutes on the other side until firm and golden brown.

Step 9

Let the burgers cool slightly before serving. Serve on buns with your favorite toppings, such as lettuce, tomato, avocado, and a dollop of vegan mayo or tahini sauce.

Nutrition Facts

Serving size	(797.2g)

Amount per serving	% Daily Value*
Calories	1643.2

Total Fat 110.4g	0%
Saturated Fat 12.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3209.9mg	0%
Total Carbohydrate 123.2g	0%
Dietary Fiber 41.7g	0%
Total Sugars 14.7g
Protein 62.3g	0%

Vitamin D 11.2IU	0%
Calcium 293.5mg	0%
Iron 19.2mg	0%
Potassium 2980.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.2%

Protein: 14.4%

Carbs: 28.4%