Lentil Mushroom Burgers

What does a vegan bring to a BBQ? These bad boys!


1 Yellow Onion (diced)

4 cups Portobello Mushroom (diced)

3 Garlic (cloves, minced)

3/4 cup Walnuts (chopped and toasted) *toast in the oven at 375 degrees for about 10 minutes

2 cups Green Lentils (cooked, drained, rinsed and divided)

2 tsps Tabasco or Taco Sauce

1 tsp Paprika or Smoked Paprika

1 1/2 tsps Chili Powder

2/3 cup Oat Flour (make your  own by blending oats)

1/3 cup Parsley or Cilantro (chopped)

1/4 tsp Sea Salt (or to taste)

1/4 tsp Black Pepper

Makes 8-9 patties


  1. Sauté onion and mushrooms for 8 to 10 minutes or until onions are translucent. Add the garlic and sauté for another minute. Add water as needed to prevent sticking.
  2. In a food processor, combine the mushroom and onion mix, walnuts, half the lentils, tabasco sauce, paprika and chili powder. Pulse until smooth. Transfer into a large mixing bowl and add oat flour, parsley, sea salt, black pepper and remaining lentils. Mix well. (Note: Add more oat flour 1 tbsp at a time if your mixture is too wet.)
  3. Use a 1/3 measuring cup to measure out even amount of the mix and form them into patties with your hands or rubber spatula. Place them on a parchment paper lined baking sheet.
  4. Bake the patties at 375 for 20 minutes per side and then gently flip.
  5. Top the burgers with your favorite burger fixings and enjoy!


Serve it with a gluten-free, vegan bun or in a lettuce wrap. Add a side of oven baked potato wedges.

Top it with sprouts, avocado, tomato, vegan cheese, favorite condiments, and pickles.

Save time by using canned lentils.

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