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COUNTRY STYLE MUSHROOM BURGERS

Hearty, flavour-packed, and 100% plant-based — these Mushroom & Lentil Burgers are a veggie-lover’s dream! Made with earthy mushrooms, tender lentils, and wholesome brown rice, they’re smoky, nourishing, and hold together beautifully. Perfect for meal prep or a cosy weeknight dinner 
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Prep Time 30 minutes
Cook Time 10 minutes
Servings 12

Equipment

  • 1 food processor
  • 1 non stick fry pan
  • 1 Large mixing bowl

Ingredients
  

INGREDIENTS FOR LENTILS

  • 155g (3/4 cup) brown lentils
  • 3 cups water
  • 3/4 stock cube (vegetable based)

BURGER INGREDIENTS

  • 2 cups cooked lentils (firmly packed)
  • 170g (1 cup, packed) finely chopped brown onion
  • 230g (2 cups, packed) finely diced portobello mushrooms
  • 215g ( 1 1/2 cups) cooked rice (Brown rice in this recipe)
  • 1 1/2 heaped tsp garlic powder
  • 3/4 tsp liquid smoke (optional)
  • 2 tbsp flax-meal (used as a binder)
  • 1 tbsp psyllium husk (used as a binder)

Instructions
 

METHOD TO COOK LENTILS

  • *In a medium saucepan, combine lentils, water, and stock cube.
    *Bring to the boil, then reduce the heat and simmer gently until the lentils are tender — this can take up to 60 minutes or more.
    *Once cooked, drain well (save the liquid if you’d like to use it later for soup or gravy).
    *Set lentils aside to cool completely before using.

METHOD FOR BURGERS

  • COOK THE ONION:
    *Heat a little oil in a fry pan and cook the onion until soft and translucent. Remove and set aside.
    SAUTE' THE MUSHROOMS:
    *In the same pan, add the mushrooms with a light sprinkle of salt.Sauté until they release their moisture and it cooks away. Add the liquid smoke and continue cooking for another minute or two. Set aside to cool slightly.
    BLEND THE BASE:
    *In a food processor, combine the cooked lentils, onions, rice, and garlic powder. *Process until the mixture is well combined and slightly broken down — it should hold together but still have some texture.
    BIND AND SHAPE:
    *Add the flax-meal and psyllium husk, then pulse a few times to mix evenly. Shape the mixture into patties using ring moulds or your hands.
    COOK THE BURGERS:
    *Heat a non-stick fry pan with a little oil. Cook each patty for a few minutes on each side until golden brown and firm. Transfer to a plate to cool slightly while you cook the remaining patties. 
    Makes about twelve.
    TO SERVE
    *Enjoy in a burger bun with your favourite toppings and condiments.
    *Or serve with creamy mashed potato and a fresh side salad for a satisfying, balanced meal.
    They’re perfect for meal prep, freezer-friendly, and versatile enough to serve in so many ways.