Crafted with a blend of protein-rich lentils, savory mushrooms, and vibrant vegetables, these homemade veggie burgers are a delightful and satisfying alternative to traditional meat patties. Perfectly seasoned and packed with fiber, they offer a burst of flavor and a comforting texture, making them a family favorite. Enjoy them on a toasted bun with your favorite toppings for a truly gourmet vegetarian experience.
MOD_RECIPESEARCH_INGREDIENTS
- 1 cup brown or green lentils, cooked and drained
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 oz cremini mushrooms, finely chopped
- 1 carrot, grated
- 1/2 cup breadcrumbs (panko or regular)
- 1/4 cup fresh parsley, chopped
- 1 tbsp soy sauce or tamari
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- Salt and black pepper to taste
- 2 tbsp vegetable oil for cooking patties
- 4 burger buns, preferably brioche or whole wheat
- 4 slices cheddar or provolone cheese (optional)
- Lettuce leaves
- Tomato slices
- Red onion rings
- Pickle slices
- 1/2 cup mayonnaise (vegan optional)
- 2 tbsp ketchup
- 1 tbsp sriracha or hot sauce (adjust to taste)
- 1 tsp Dijon mustard
- 1 tsp pickle relish
MOD_RECIPESEARCH_INSTRUCTIONS
- Cook the lentils according to package directions until tender but not mushy. Drain well and set aside to cool slightly.
- In a large skillet, heat 1 tbsp olive oil over medium heat. Add the finely chopped onion and sauté until softened, about 5 minutes.
- Add the minced garlic and finely chopped mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms release their moisture and brown, about 7-10 minutes. Add the grated carrot and cook for another 2-3 minutes until slightly softened.
- Transfer the cooked lentil mixture to a large mixing bowl. Add the cooked onion-mushroom-carrot mixture, breadcrumbs, chopped parsley, soy sauce, smoked paprika, cumin, salt, and pepper.
- Mash the mixture with a potato masher or fork until well combined and slightly chunky. Do not over-mash; you want some texture. If the mixture feels too wet, add a little more breadcrumbs. If too dry, add a tiny bit of water or vegetable broth.
- Divide the mixture into 4 equal portions and shape them into patties, about 3/4-inch thick. Place them on a plate lined with parchment paper and refrigerate for at least 30 minutes to help them firm up.
- While the patties chill, prepare the special sauce: In a small bowl, whisk together mayonnaise, ketchup, sriracha, Dijon mustard, and pickle relish until smooth. Taste and adjust seasonings as needed.
- Heat 2 tbsp vegetable oil in a large non-stick skillet or cast-iron pan over medium heat. Carefully place the chilled patties in the hot oil.
- Cook the patties for 4-6 minutes per side, or until golden brown and heated through. If adding cheese, place a slice on each patty during the last minute of cooking and cover the skillet briefly to melt.
- Lightly toast the burger buns, either in the skillet, a toaster, or under the broiler.
- Assemble the burgers: Spread a generous amount of special sauce on both halves of each toasted bun. Layer with lettuce, a cooked patty (with melted cheese, if using), tomato slices, red onion rings, and pickle slices. Top with the other bun half.
- Serve immediately with your favorite sides like sweet potato fries or a fresh green salad.
MOD_RECIPESEARCH_NUTRITION
Approximate per serving (without bun/cheese/sauce): 300-350 calories, 15-18g protein, 10-12g fiber, 8-10g fat. Varies significantly with toppings and bun choice.
MOD_RECIPESEARCH_TIPS
For a gluten-free option, use gluten-free breadcrumbs and buns, and ensure your soy sauce is tamari. You can also bake the patties at 375°F (190°C) for 20-25 minutes, flipping halfway, for a healthier, oil-free alternative. Feel free to experiment with other vegetables like finely diced bell peppers or spinach. These patties can be made ahead and frozen for up to 2 months; thaw before cooking. Serve with a side of crispy oven-baked fries or a vibrant coleslaw.
