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Vegan Lentil-Mushroom Burgers
Vegan Lentil-Mushroom Burgers
Vegan In the House

At last, a veggie burger that’s actually juicy. Meet vegan lentil-mushroom burgers from DK’s Vegan in the House: Flexible Plant-Based Meals to Please Everyone. They’re easy to whip up and even easier to fry in your skillet—and that’s saying something. Many other veggie burgers we’ve encountered have long ingredient lists and fall apart when you try to cook ’em. Oh, and these are made with protein-packed LePuy lentils, which are rich in soluble fiber so they stabilize your blood sugar and make you feel full longer.

RELATED: Easy Indian-Inspired Kitchari Bowls

4 servings

½ cup Le Puy lentils

3 tablespoons extra-virgin olive oil, divided

1 onion, finely chopped

1 pound portobello mushrooms, cleaned, trimmed and chopped

2 garlic cloves, crushed

1 tablespoon finely chopped flat-leaf parsley

1 teaspoon thyme leaves, chopped

1 tablespoon balsamic vinegar

1⅓ cups fresh white bread crumbs

1 tablespoon nutritional yeast

Kosher salt and freshly ground black pepper

Whole-wheat buns, lettuce leaves, tomato slices and red onion slices, for serving

1. Place the lentils in a saucepan of cold water and bring to a boil. Reduce to a low simmer, skimming off any foam from the top, and cook until just soft, 15 minutes. Drain and rinse, then leave to cool.

2. Heat 1 tablespoon of the olive oil in a large, nonstick skillet. Cook the onion over medium heat until softened but not brown, about 5 minutes. Add the remaining oil and the portobello mushrooms, and cook until they break down and no moisture is left in the pan, 15 to 20 minutes. Add the garlic, parsley and thyme, and cook until the garlic is fragrant, about 1 minute. Add the balsamic vinegar and then remove from the heat.

3. Put the mushroom mixture, cooled lentils, bread crumbs and nutritional yeast in the bowl of a food processor and season well with salt and pepper. Pulse carefully until it is just mixed and still has some texture.

4. Allow the mixture to cool for 5 minutes. Shape the cooled mixture into 4 patties of equal size and then chill, covered, for 30 minutes so they firm up.

5. Clean the skillet with a paper towel. Heat a little oil in the pan and cook the burgers over medium heat until well browned and cooked through, about 4 minutes on each side. Serve on whole-wheat buns along with your choice of accompaniments.

371 calories

13g fat

51g carbs

16g protein

8g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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