Mushroom and Lentil Burgers
You can make these gluten free by simply swapping out the breadcrumbs for a GF option.
Ingredients
- 1 cup dry green or red lentils OR 8 oz. 225g pre-cooked lentils
- 1 tablespoon vegetable oil or cooking spray
- ½ medium onion 225g, chopped (3/4 cup)
- 2 garlic cloves minced
- 6 oz. cremini or Portobello mushrooms 180g, chopped fine (2 cups)
- 2 teaspoons Dijon mustard
- 2 teaspoons chopped fresh thyme
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 1 cup breadcrumbs
- 1 large egg lightly beaten
- ½ teaspoon steak seasoning optional
- 6 oz. cheese
Instructions
- Heat a large ovenproof skillet (such as cast iron) over medium-high heat, adding a bit more vegetable oil. Cook the patties for about four minutes on one side until browned, adjusting the heat so it doesn’t burn. Then put into the oven for about 10 minutes. If you want to make cheese burgers, remove the patties after six minutes, add the cheese and finish under the broiler until the cheese melts.
Notes
Note: These also freezer well. Simply wrap tightly with plastic wrap or parchment and then store in an air-tight container. Use within two months to retain optimal flavor.