Savory Lentil-Mushroom Burgers

by on September 12, 2012
FavoriteLoadingAdd to Recipe Box

Savory Lentil-Mushroom Burgers

I had a craving for a burger burger. Not a beet burger, or a falafel burger, or a black bean burger, or a curried eggplant burger–just a plain old burger that I could put on a bun with ketchup and pickles and not have the flavors clash or my daughter give me that look that says, “Okay, what does this one taste like.” The kind that tastes like a burger. A veggie burger, that is. So if you’ve also been craving a regular–but delicious–burger that contains no soy or nuts or gluten and that you can make with ingredients that you can pronounce (and that you probably have in your kitchen right this minute), you’ve come to the right place.

Chipotle CubesI love these burgers’ lightly herbal flavor all on its own, but I couldn’t resist serving them with a little chipotle mayo just for a bit of kick. Chipotle mayo is the easiest thing in the world to make if you have my tofu-cashew mayo on hand and a can of chipotles or some frozen chipotle cubes. Whenever I open a can of chipotles in adobo sauce, I puree whatever I don’t use in the blender and then freeze it in an ice cube tray; then I pop the cubes out into a freezer bag to keep frozen until I need them. To make chipotle mayo, I defrost one cube (two tablespoons pureed chipotles) and add mayo to taste–in my case, I used about 1/2 cup of mayo for a pretty spicy sauce.

I served the burgers on buns with all the usual accompaniments along with steamed broccoli and some oven fries. (I followed this hash brown recipe but cut Yukon gold potatoes into fry shapes and baked them for about 30 minutes). Leftovers were great for lunch the next day served bun-less atop lettuce and tomato with a little of the chipotle mayo, and if you can’t eat 6 of them within a week, they should freeze well. If you’re wondering how kid-friendly they are, I can tell you that my daughter liked them more than frozen burgers from the grocery store, which, for a teenager, is high praise indeed.

Savory Lentil-Mushroom Burgers

Never Miss a Recipe!

You'll keep up to date with new recipes and old ones you might have forgotten when you subscribe to NewsBites, the new FatFree Vegan newsletter. It's free, so sign up today!



Leave a Comment

Thanks for visiting my site! All comments are read and appreciated, and if you have a question, I will try to respond within a couple days. Note: If you are leaving a comment for the first time, it will be held for moderation. Be patient and it will appear as soon as I have a chance to approve it.

Want to have your photo alongside your comment? Sign up for a Gravatar!

Current ye@r *

{ 121 comments… read them below or add one }

1 LGS September 12, 2012 at 12:53 pm

Do you need the chia seeds? I don’t have any on hand but have all other ingredients!

Reply

2 LGS September 12, 2012 at 12:57 pm

Would flax work?

Reply

3 Susan Voisin September 12, 2012 at 12:58 pm

The chia seeds act as a bit of a binder and add moisture. If you have ground flax seed, you could use it instead. If not, I would leave both the seeds and the water out completely.

Reply

4 Lina November 11, 2012 at 5:03 am

Hmm, i didnt have chia seeds and didnt add any cornstarch and mixed everything at the end without food processor (i just added mushrooms and other ingredients to the pot where lentils were cooking and pressed everything with a spoon till the mixture became more or less homogen). They were still very fine and didnt fall apart. My omnivorous flatmate also liked them.

Reply

5 Katie September 12, 2012 at 12:55 pm

Could you use chana dal for these?

Reply

6 Susan Voisin September 12, 2012 at 12:57 pm

Chana dal is going to be more moist and wet than brown lentils. You would probably need to add more oatmeal and maybe more starch.

Reply

7 Katie September 12, 2012 at 12:57 pm

Great idea for the chipotle peppers as I never use them all up and end up throwing them out after two weeks :( I love lentils and mushrooms so this simple recipe will be made this weekend! Will update with results! Thank you for recipe!

Reply

8 Janae @ Bring-Joy September 12, 2012 at 1:51 pm

This is dinner tonight, seriously. I have been craving something hearty & meaty, & I just returned from the grocery store, saddened at the lack of variety of veggie burgers (only vegan ones in my small town are Boca) & astonished at how expensive. These are much better, cheaper, & look mouthwatering.

(I love how you add chia–what a great addition!)

Reply

9 Shelley September 12, 2012 at 2:04 pm

Brilliant idea on the chipotles! I normally freeze my leftovers too but never in ice cube trays. I can’t wait to make these burgers which will yield three meals in my house. Bargain! :)

Reply

10 Monica September 12, 2012 at 2:18 pm

Hi
After making them, can you freeze them and then pull them out and barbecue them? Thanks.

Reply

11 Shirley September 12, 2012 at 2:32 pm

I have all those ingredients in my kitchen right now and I will be making these for dinner this week for sure.

Reply

12 Vicky (Sweet and Healthy Living) September 12, 2012 at 2:42 pm

Gorgeous photography! You definitely know what you are doing! The burger looks delicious!

Reply

13 Michelle @ Eat Move Balance September 12, 2012 at 3:07 pm

I’ve been wanting to try a new burger recipe than used something other than black beans or chickpeas . . . why didn’t I think of lentils! Do you think the oatmeal is necessary though?

Reply

14 Susan Voisin September 12, 2012 at 3:13 pm

The oatmeal is pretty important. If you don’t use it, you’ll need cooked rice or another grain, and I’m not sure how that will affect the moisture balance.

Reply

15 Louisa Fox September 12, 2012 at 4:20 pm

I cant stand mushrooms.. would other veg work? Maybe courgettes?

Reply

16 stephanie September 12, 2012 at 5:15 pm

Oh my, Susan, you’ve done it again! (Blown my mouth-mind, that is!) Those are some good lookin’ buns! Erm, hamburger buns. I bet you made them yourself!

Reply

17 Sue Flood September 12, 2012 at 7:43 pm

This looks delicious! I’m doing this tomorrow.

Reply

18 Laina September 12, 2012 at 8:03 pm

I almost bought mushrooms today. Should have listened to that soft voice. :-) I am so looking forward to trying these. I love making burgers and freezing the leftovers for a quick meal when I don’t want to cook.

I love your red-bean burgers. http://blog.fatfreevegan.com/2007/01/red-bean-chipotle-burgers.html. How do they compare?

Love your recipes!!!

Laina :-)

Reply

19 CLEVegan September 12, 2012 at 8:12 pm

This looks fabulous! I have everything but green or brown lentils. Will red lentils work?

Reply

20 Susan Voisin September 12, 2012 at 9:11 pm

Red lentils will work, but you’ll need to play with the amounts of oats and starch because they’re wetter than brown lentils.

Reply

21 veganamericanprincess September 12, 2012 at 8:43 pm

Coincidentally, creating a mushroom-lentil burger was at the top of my to-do list but you beat me to it. This looks great! I’m so glad you incorporated chia seeds into the recipe. Won’t the oats hold the burger together?

Reply

22 Susan Voisin September 12, 2012 at 9:12 pm

I don’t think the chia seeds really do much to hold it together. I like using them because I believe they help hold in moisture so that the burgers don’t get too dry in the oven. So they’re sort of an oil substitute here.

Reply

23 moonwatcher September 12, 2012 at 9:47 pm

HI Susan,

These sound great! I have really been wanting to eat brown lentils in any form. And also enjoying burgers wrapped in big romaine leavese with whatever other”works” I want to put on them. Plus, I’ve been gathering mushrooms. So I have a feeling these are going to go right along with my other favorite burger recipes from you. Thanks!

xo

moonwatcher

Reply

24 Anne September 13, 2012 at 1:11 am

I’m excited about the burgers, for sure…but the bun looks incredible. Did you make them yourself? If yes, can you share the recipe? If no, where did they come from?

Thanks!
~Anne

Reply

25 Susan Voisin September 13, 2012 at 2:47 pm

Wish I had a recipe for you, but I bought the bun at The Fresh Market.

Reply

26 Julie September 13, 2012 at 1:39 am

Are the chia seeds to help bind the mixture?
Can i substitute flax seeds?
Thanks,
love your site.
julie

Reply

27 Lisa @ The Raw Serenity September 13, 2012 at 4:53 am

I a vegie burger extremely similar to this last night!
So delicious ! I added some peas to the mix and they added a touch of sweetness. I love sweet & savory mixed :)

Reply

28 kathy September 13, 2012 at 10:14 am

Love the idea for freezing leftover chipotles! I always end up throwing them away because I can’t use them fast enough.

Reply

29 Suzy September 13, 2012 at 10:37 am

This looks awesome. Thank you for adding this Soy, Nut and Gluten free recipe. I will try that out today:)

Reply

30 Janet T. September 13, 2012 at 3:37 pm

This recipe really caught my attention and since I had all the ingredients I made it today. I just love it! I accidently put in 2 tablespoons chia seeds instead of 2 tsp. So I suppose the nutritional info is a bit different. The texture and taste was so good, I’m not sure I want to drop the amount of chia seeds. I used some green salsa for a topping and had it over lettuce to avoid the wheat in the bun. A real winner!

Reply

31 Rachel September 13, 2012 at 6:28 pm

These were amazing! I have a toddler and still managed to make them, that is how easy they are. And they taste great! Definitely one for the repetoire! My daughter, my omni husband and I all loved them- thank you so much for sharing these Susan! This is why we love your blog!

Reply

32 Rachel from The Vegan Mishmash September 13, 2012 at 8:01 pm

Those look fantastic! I know what you mean about just wanting a plain, old burger with ketchup…nothing too fancy. I’ll have to try these sometime!

Reply

33 Karen September 14, 2012 at 12:04 am

I had some mushrooms to use up, so made this tonight. I made the lentils this morning, and was reminded how delicious they are and easy to cook! When I started putting it all together, it was looking like a big project (and I was regretting it), but it really was easy and fast. And they are absolutely delicious! I served them with Food For Life Ezekiel Sesame Burger Buns – I buy them by the case from Azure Standard.
Thanks for the recipe!

Reply

34 Susan Voisin September 14, 2012 at 6:59 am

I’m glad you liked them! Thanks for the tip about the buns. I’ll have to look into them.

Reply

35 Tom September 15, 2012 at 9:47 pm

The Ezeikiel buns are great be they sesame or the sprouted wheat ones. And no oil in them. Check freezer section at whole foods.

Reply

36 Em September 14, 2012 at 8:48 am

oh man! I came here looking for the cabbage soup and as soon as I saw the photo of that burger I wanted it! My son is coming home with his friends this weekend from college so this is on the menu!-thanks! and btw !!!!
:-)

Reply

37 Bridget @ The Road Not Processed September 14, 2012 at 5:21 pm

Once my lentils are done sprouting I will be making this asap!! looks phenomenal

Reply

38 Emily Stevenson September 15, 2012 at 4:19 pm

YUM! This sounds awesome! I am always looking for healthy energy packed recipes, as well as meals that will satisfy the carnivore that I am married to and our carno-veggie kids. :) This will be a hit. Thanks for sharing this idea.

I also blog about recipes and the healthy vegetarian lifestyles at http://thelivelyvegetarian.blogspot.com/ if you are interested.

Thanks again!

Reply

39 Angie September 15, 2012 at 8:17 pm

Made these today. Awesome flavor. Mine came out a bit wet because I think I didn’t drain my lentils well enough. I just added more oats. They baked up well anyway. Will make them again for sure. Thanks.

Reply

40 Joshua Parker September 15, 2012 at 8:30 pm

I’ve made other types of veggie burgers and found that they worked better pan fried rather than baked. Does it still hold together quite well when it is baked?

Reply

41 Susan Voisin September 15, 2012 at 8:33 pm

This one holds together perfectly baked. I can’t imagine it could hold together any better fried. In fact, because it would have to be turned over in a frying pan, it would probably be more likely to have problems if pan fried.

Reply

42 Joshua Parker September 15, 2012 at 8:40 pm

Ok, thanks.

Reply

43 Leanne September 15, 2012 at 8:54 pm

I made these tonight, they turned out tasty but mushy. I had to add more oatmeal and they were still mushy. I will try again though. Thanks for the recipe!!

Reply

44 Susan Voisin September 15, 2012 at 9:29 pm

Sorry about that! It may have to do with how mushy the lentils are cooked (I stopped cooking mine as soon as they were just tender) and how drained they were. I put mine in a strainer and let them drip for a few minutes before measuring them.

Reply

45 moonsword September 16, 2012 at 2:24 pm

wowee…these look so superyumful! And it’s National Mushroom Month so yes, it’s mushroom burgerpalooza time! Thank you for sharing the recipe and your frozen chipotle tip…cheers!

Reply

46 Jodi Thom September 16, 2012 at 4:18 pm

Yummy burgers! We thought they tasted like a pizza burger, so will try marinara sauce as a topping next time. My daughter loves these-and she doesn’t care for mushrooms. What she doesn’t know didn’t hurt her! :)

Reply

47 penny September 16, 2012 at 6:34 pm

help please–i would like vegan fatfree recipes for treating acid reflux i have been suffering with this 24-7 for 2 months am waiting to get in to see the specillist–and i dont know what to cook anymore that isnt going to get my gurd started.tell me where to go to get these recipes please and thank you
penny

Reply

48 Joshua Parker September 16, 2012 at 7:07 pm

@Penny, I suffer with GERD as well. Eat is easy to convert any of the recipes on this site to GERD friendly recipes with just a few adjustments. You should check out the book Dropping Acid: The Reflux Diet Cookbook & Cure. It gives you a great list of bad foods and a list of good foods. For me, I had to give up tomatoes, all citrus fruits, and the only tea I can drink is caffeine free chamomile. The book also has a two week regimen that helps you get back on track. Once the two weeks is over, you can start adding foods and see which ones actually give you trouble.

Reply

49 Michelle B September 17, 2012 at 6:05 am

Hi Susan, I made these last night and they were amazing!!! Thanks for another great recipe! :)
P.s. I see some people had problems with the burgers being too mushy. I cooked 1 cup dry green lentils with 2 cups water until all the water was absorbed – about 30 minutes. It turned out perfectly, no draining required.

Reply

50 GetSkinnyGoVegan September 17, 2012 at 9:19 am

These look so completely amazing!!!!

Reply

51 Karla September 17, 2012 at 12:13 pm

I made these, following the recipe pretty closely. However I think I failed to drain the lentils (or perhaps was over-generous with the mushrooms or cooked them too long), which made for a gooey mix. I also don’t have a food processor, and had to settle with mashing the lentils with a spoon. Amazingly, they formed into patties and baked up pretty nicely. I think I will increase the oatmeal, as someone already suggested, if it happens with the next batch. This recipe served as a great excuse to “invest” in smoked paprika! Didn’t have a real distinctive taste, so I might increase it a bit next time. It smells amazing! Thanks again, Susan, for another winning recipe!

Reply

52 Laurie@Aprons for Women September 17, 2012 at 9:33 pm

These sound really good. We have also been in the mood for veggie burgers lately. I have tried some of the store bought variety, which are “ok” but just ok. I”d love to find a recipe that tastes good and holds together so you can pick it up and eat it like a sandwich.

Thanks for sharing the recipe.

Reply

53 MK September 18, 2012 at 6:53 am

Yum. I have everything to make these later this week, and they look so so good.

Reply

54 Jan September 18, 2012 at 4:02 pm

Susan – I’ve only got red lentils – what do you think?

Reply

55 meredith September 19, 2012 at 1:06 pm

Wow, I just learned about chia seeds the other night on the show Chopped (I am addicted to that show) it was one of the secret ingredients. Not sure I can get these local here (small town in Vermont). Do you have a source where you order these from online that you can recommend?

Reply

56 Susan Voisin September 19, 2012 at 1:14 pm

I buy them from Amazon. In order to get free shipping, I but them in bulk and keep them in the freezer.

Reply

57 NottinghamKate September 19, 2012 at 4:47 pm

Oh my goodness, these are good! I had one for dinner, straight out of the oven with all of the usual fixin’s and it was delicious. I’ve just eaten one cold and that was gorgeous too.
I made mine with mung beans and added a few extra tablespoons of oats due to the extra moisture. I also used ground flax rather than the chia seeds as I can’t get hold of them here.
I can’t wait to have another one tomorrow!
Thanks Susan, I’m new to your website and you are making it even easier for me to eat healthily.

Reply

58 Allison September 19, 2012 at 11:18 pm

Thanks so much for the mini crustless tofu quiche recipe. They are delicious! I haven’t been able to eat eggs for a while and these fit the bill!

Reply

59 Caralyn @ glutenfreehappytummy September 22, 2012 at 3:56 pm

looks AMAZING!!

Reply

60 nia September 23, 2012 at 3:08 pm

Hi,

the recipes say serves 2/6 etc but how much is 1 person’s serving/portion. I’m confused , pls let me know.

Thanks

Reply

61 Susan Voisin September 23, 2012 at 3:22 pm

This recipe makes 6 burgers, so a serving is 1 burger. In any other recipe, you just divide the amount it makes by the number of servings.

Reply

62 Jan March 14, 2013 at 4:48 pm

Having a food scale also helps with serving sizes. Target (CA Bay Area) has a good selection and sometimes they’re on sale.

Reply

63 Amy pangestu September 24, 2012 at 6:13 am

Hi!
I want to make them sooo badly.
Alas, lentil is not something common where I live. Even if I find it, the price for a kilogram of lentil is like 10-15$ :(
Is there any substitution for lentil? I read that split pea is a good one, but then again.. It is the same price as lentil.
I don’t mind a slight difference in the taste. As long as it’s healthy, I’m up for that.
Thanks:$

Reply

64 Gail September 28, 2012 at 9:44 pm

I made the burgers last night and they were crispy on the outside but mushy on the inside. I’m going to try again and add more oatmeal as suggested, but how much? What consistency should I be aiming for before I make the patties? Btw, I just love your blog. Thanks.

Reply

65 Andrea Boddam September 29, 2012 at 9:52 pm

I can’t wait to make this!! The veggie burgers in my freezer have parmesian cheese in them so I wont touch ‘em, but I’ve been craving an old fashioned ‘burger’ for weeks.

Do you think an extra teaspoon or two of chiaseeds would work to replace the cornstarch? I think I’m all out :c

Reply

66 Gena September 30, 2012 at 7:24 am

Awesome, Susan. I love making creative burgers, too, but agree that sometimes you just want a “burger burger”!

Reply

67 Kathleen @ KatsHealthCorner September 30, 2012 at 9:29 pm

I have been absolutely ADORING lentils and mushrooms recently. Thank you SO much for this amazing recipe! :D

Reply

68 Amy October 3, 2012 at 10:48 pm

I made these the other day. My kids really liked them. We ate 3 that evening and froze the other 3. They reheated well and were slightly improved after freezing because they were firmer in the middle. They also are VERY filling, which is good to fill kids up but bad if you want them to eat a few other things on their plate. Also they were really easy to make.

Reply

69 Tanya @ Playful and Hungry October 4, 2012 at 12:29 pm

Lentil burger patties are my favorite… and chickpea!

Reply

70 Karen October 11, 2012 at 9:49 am

Using the original recipe, the patties were pretty soft, so I tried making them with dried onion instead of fresh onion. That made a big difference. I rarely use dried onion, but will for this recipe in the future.

Reply

71 Esther J October 11, 2012 at 5:57 pm

I made these tonight. Very nice flavor. But how come mine didn’t turn out like yours–you know, nice and firm(-looking, at least)?

For one, I definitely should’ve drained the lentils before I processed them (Initially, I thought the water had boiled out of them, then I realized there was more still at the bottom. Plus, the recipe didn’t say explicitly to drain, so I just dumped them in. :/).

With that, I also wonder if I should’ve upped the oats to maybe 1/2 cup to get them a bit firmer. I’ll probably try that my second go-round.

Regardless, very good recipe. I’ll make sure to keep those adjustments in mind next time.

Thanks very much, Susan! :)

Reply

72 Susan Voisin October 11, 2012 at 6:07 pm

Sorry about that Esther, but I did say the lentils should be “well drained”! Making burgers is always a delicate balance between having enough liquid so that they don’t dry out but not having too much. Your instincts about adding more oats to firm them when they seem too wet are right on.

Reply

73 Esther J October 15, 2012 at 3:52 pm

You know what, Susan: I had another the following day, and they were not squishy at all, held together like a meat hamburger. Perhaps they just needed time to settle and for the water to evaporate. (And, I did *not* decide to add additional oats. I trusted your judgment.)

Of course, *now* I see your note at the end of the ingredients line for the lentils. I was looking within the instructions themselves. My apologies.

So, yes, fantastic recipe, as usual.

Thanks very much!

Reply

74 Tonya October 14, 2012 at 12:17 pm

These were great! I served them on lettuce with grilled jalapenos, a tomato slice and a side of sweet potato oven fries. This recipe is a keeper. It took awhile to make because I didn’t have cooked lentils on hand but my pressure cooked them in 5 minutes and were done by the time I had prepared the other ingredients. Will definately use this recipe in my line up!

Reply

75 Joanne Hall October 14, 2012 at 4:21 pm

I have just found your website – it is exactly what I have been looking for – I am a vegetarian with gallstones and therefore, having to follow a low fat diet which has finally made me decide to go vegan. Your website is perfect for me and your recipes seem straightforward in comparison to other vegan recipes and they are also very appealing. Thank you!

Reply

76 Donna October 31, 2012 at 5:38 pm

delicious, delicious..DELICIOUS!!!!

just saying!

Reply

77 Dawn October 31, 2012 at 7:37 pm

Susan–I finally got around to making these delicious burgers. They are so tasty. I also made the Scalloped Potatoes. What a delicious dinner. Thanks again for so many tasty recipes.

Reply

78 Susan G November 1, 2012 at 10:54 am

These look delicious! I realized how long I have been reading your blog when you mentioned that E is a teenager. Wasn’t she just 8?!!!

Reply

79 Sean November 5, 2012 at 1:15 pm

Sorry, I have a newbie question. Are the oats cooked (at step 3)? Alternatively, can cooked steel cut oats be substituted ?

Reply

80 shirley gordon November 10, 2012 at 1:54 pm

do you have a recipe for a vegetarian meatloaf that can be sliced and doesn’t fall apart? nothing i try is working. thanks

Reply

81 Susan Voisin November 10, 2012 at 2:06 pm

Shirley, have you tried Dreena’s No-fu Love Loaf? It didn’t fall apart for me. Here’s the link: http://blog.fatfreevegan.com/2012/04/dreenas-no-fu-love-loaf.html

Reply

82 brenda November 21, 2012 at 4:13 am

Made this today and it was wonderful!! Super easy and super tasty and easy to adjust to what I had in my fridge. I used enoki and field mushrooms and still turned out great. I served it with pickled onions and a creamy cashew coriander ‘mayo’ and salad. Thanks for sharing this great recipe :)

Reply

83 Allison December 31, 2012 at 2:13 pm

Hey just wondering if I could use sprouted lentils rather than cooked? I have some sprouted lentils ready to go but I am worried about the moisture, but cooked lentils are pretty wet anyway. Opinion?

Reply

84 Lisa December 31, 2012 at 8:36 pm

Great recipe! This had TONS of great flavor and was a nice change-up from our usual veggie burger. I was a bit nervous that these wouln’t set well as the “batter” was quite soft — however, they baked up great and I was even able to give them a flip after 25 minutes baking time (and I gave them another 10 minutes on the other side). The inside was still quite soft but it was nice to get them onto the bun without them falling apart! Even my 2 1/2 year old approved :)

Reply

85 Brittany Ann January 7, 2013 at 10:47 pm

I made this tonight for my boyfriend and his friend and it was super delicious! Both omnivorous men were very pleased and went in for seconds! (: I was vegetarian for a year and vegan for a short amount of time but gave up on both because I was bored with eating just veggies and beans! But this recipe was so good it makes me want to give it another go!

I used liquid smoke and regular paprika since I didn’t have smoked paprika and it was great!

Thank you so much for this awesome recipe.

Reply

86 Susan Voisin January 8, 2013 at 10:53 am

I’m so glad you all liked it! I’m always interesting in hearing what omnivores think about my dishes, so I’m just thrilled to hear about your results. Thanks for letting me know!

Reply

87 stephanie January 12, 2013 at 10:16 am

Thank you, thank you, thank you!
No matter how long I search the internet, or how many times I flip through my cook books, I find myself always returning to your site! This time I was looking for a decent meatball recipe. This recipe converted to meatballs very nicely and froze impeccably after cooking. Most of the recipes for gluten-free, vegan meatballs on the internet seem to contain tofu or have large amounts of fat. I found a few that did not, but when I have made them they did not come out as they recipe promised, leading me to believe that the author probably never even made them with the listed ingredients, or even fibbed about the final product.
But not you! Your recipes consistently “hit,” and always come out they way you say they will! And since you’ve included Maria’s blog on your site I am able to use her tips to make almost everything gluten free without ruining it! I can pretty much live off your site and if you ever publish a cookbook, I will buy copies for everyone I know! I am so grateful to you both!

Reply

88 AllisonM January 13, 2013 at 7:51 pm

This is our second time making these..and this time we’re doubling the recipe!!! I’ve been making vegan burgers well over a year and this is my favorite one. We could not believe how nicely they puffed up in the oven. Their size and consistency is pretty similar to a meat burger…more so than the black bean burgers we have been eating. My husband is making a more concerted effort to be a vegan…and he loves these! Way to go Susan! I’m on your site several times a day! Thanks for your amazing recipies!

Reply

89 lesleyeblen February 7, 2013 at 7:16 pm

Hi Susan – I’d love to try this, but I don’t have a food processor. What’s your advice?

Reply

90 Mike February 16, 2013 at 4:37 am

That was my first ever veggie burger and it was absolutely the most delicious burger I can remember eating! The recipe is absolutely fantastic, full of flavor, and extremely healthy. Thank you so much for posting this. It was absolutely incredible! I can’t praise this enough. It was amazing!

The patties came out pretty gooey and it took me almost a full hour to bake. They were still pretty gooey after that, but it was just perfect anyway. OMG! Thank you! I just may become a full fledged vegan!

Reply

91 Sarah (appifanie) February 28, 2013 at 5:05 pm

I made these and they were still pretty gooey in the middle after 30 minutes. I took one out for me and squished the rest down some more and gave them 5 more minutes. I had mine on romaine lettuce with some vegenaise and ketchup and pickles. It looked horrible but it was really yummy.

Oh and I’m trying ETL so I used the tamari but not the extra salt.

Reply

92 Regina March 13, 2013 at 10:18 pm

Where can I get this bread? I will try the burger, it looks delicious but the bread is amazing! I am 1/2 Italian and bread is very important to me! LOL. Thank you

Reply

93 Susan Voisin March 14, 2013 at 8:36 am

I’m afraid I bought the bread in a local store. :-/

Reply

94 Ally March 25, 2013 at 6:00 pm

These are So, SO good! And I don’t even like mushrooms :). Thanks so much for the great recipe!

Reply

95 Anna March 26, 2013 at 1:41 pm

These taste great, but I made the mistake of thinking parchment paper and wax paper were the same thing, and my burgers stuck to the wax paper, so that was very annoying and wasteful. I should have just oiled the pan with olive oil like I always do!

Reply

96 Tasha March 30, 2013 at 9:55 pm

The bun looks super fresh. Sorry but I love the carbs.

Reply

97 Lilly April 1, 2013 at 6:29 pm

I just made these for the first time, and they turned out pretty good, except I couldn’t figure out why they were a little soggy…until I realized that I went over the ingredients like 5 times and somehow every time I managed to miss where it says “1/3 c. old fashioned oats”!! Silly! I was thinking as I was forming the patties, “Man, this is goopey. Maybe I should add some flour or vital wheat gluten…or a little of both?” ha ha.
I’ll definitely try these again and make them the right way.
How do you reheat them after you freeze or refrigerate them? In a skillet?

Thanks!

Reply

98 Susan Voisin April 1, 2013 at 10:22 pm

Oh, that’s too bad! To reheat, I’d probably stick them in the oven, but a skillet should do, too. Hope you have better results next time.

Reply

99 David Boston April 2, 2013 at 6:44 am

Susan – Recently started Dr. Fuhrman Eat to Live and in searching for something came across your blog. It has become my go to and so appreciate the time and passion that goes into it. Because I am the only one in the house eating vegetarian/vegan (whatever it is…still learning) I usually cook two meals but tonight I am a one meal dad. I have a goal for 1 vegan night a week for the next 6 then increasing to 2 etc. These look absolutely fabulous and am hoping they become a standard for burger night which happens to be Tuesday in our house!!!! Mushrooms are one thing that my kids despise (or so they think) so we will see if they go to bed hungry or not. Thanks again!!! (PS – love your cashew mayo…can’t wait to try the freeze the chipotle trick)

Reply

100 Amelia April 15, 2013 at 6:26 pm

Just made these tonight but had to wing the recipe a little bit; halved it and used tofu instead of mushrooms since I was out (figured the spongy texture would work), and made up for it with some vegan beef seasoning. Probably not what your recipe was but still satisfied the craving that I had! Used a tomato basil vegan mayo on top with walnuts for crunch and it was sooooooo good!

Reply

101 Linda April 16, 2013 at 5:44 pm

I saw another recipe that used pinto beans or kidney beans mashed. Could you use them instead of lintel’s? My husband just really loves kidney beans.

Reply

102 Susan Voisin April 16, 2013 at 6:01 pm

I’m sure kidney beans will work fine. Also, take a look at my Red Bean-Chipotle Burgers.

Reply

103 Amelia April 21, 2013 at 1:10 pm

I have now made this recipe (with a few tweaks to work with what I have) twice because I like it so much! It also inspired me to do a chicken patty twist, using brown lentils and spices for chicken like thyme, sage, rosemary! Going to make a BBQ ranch chicken sandwich tonight… can’t wait :)

Thanks for the great recipe!

Reply

104 lucy April 21, 2013 at 3:37 pm

I have them in the oven right now! Can’t wait to taste them!

Reply

105 Sarah August 11, 2013 at 8:11 pm

These were delicious (savory, nutty, and flavorful) however mine did not at all come together well enough to be a burger. They formed a “cake” more than a burger and I served them open faced, so fork and knife required. Any recommendations for next time?

Reply

106 Susan Voisin September 11, 2013 at 10:16 am

You could try adding more–or less–oats. More if they were too moist and less if they were too crumbly.

Reply

107 Mary September 11, 2013 at 10:13 am

Do you have a substitute for the mushrooms?

Reply

108 Susan Voisin September 11, 2013 at 10:15 am

I can’t think of one. You could try using another chopped vegetable, but I haven’t tried making them without the mushrooms.

Reply

109 Krysta October 10, 2013 at 3:25 pm

These are amazing. I use ground flaxseed instead of chia (because I have a BUNCH of ground flax seed). I noticed maybe they don’t hold together that well…? (But I don’t know how it would hold with the chia seed because I’ve never used it. I’ll have to try that.) Don’t get me wrong, the flavor is there! And awesome! My boyfriend and I are not vegan, but we love these. MAKE THEM NOW.

Reply

110 Alyssa October 16, 2013 at 6:57 pm

The first time I made these, I followed the recipe exactly. Today, however, I didn’t have lentils on hand, so I used a can of black beans (drained) and a squirt of ketchup in place of the tomato paste. Delish, as always!

Reply

111 Lindsay January 15, 2014 at 9:02 am

These burgers are amazing. First time I’ve made a veggie burger that really satisfied my craving for an actual burger. My husband loved it as well.
Thanks so much for your recipes, I’ve never made a recipe of yours that I didnt like!

Reply

112 Sara January 16, 2014 at 12:58 pm

Looks awesome. How do you think it would work if you adapted this to make meatballs? I’m thinking you’d do everything the same except make balls and not patties and then pour tomato sauce on top instead of cooking the balls in the sauce as they’d probably fall apart, no?

Reply

113 Susan Voisin January 16, 2014 at 1:04 pm

That sounds right to me, but I haven’t tried it. Please report back if you do.

Reply

114 Sara January 18, 2014 at 11:38 am

The “meatballs” tasted great but with a couple of issues. They don’t stay in a ball shape but spread out so they end up being very small patties. If you pour the tomato sauce on them and let them sit for a while (I made this for dinner that we didn’t eat until 2 hours later) they absorb ALL the sauce and get a little soggy. So, I’d suggest pouring the sauce on them right before you eat them. Another variation I’d like to try is cooking this in a loaf pan as “meatloaf” and making a mushroom sauce using almond milk to pour on top.

Reply

115 Gina February 24, 2014 at 6:15 pm

This is one of the first recipes I followed that turned out right. Looooved everything about it… along with the homemade mayo. Thank you so much for sharing. It was a big hit with guests, too!

Reply

116 Joyce March 4, 2014 at 11:15 am

I’m making these today, and can’t wait to try them. I cooked the lentils in some veggie stock I made last week….and they cooked VERY quickly….like, 20 minutes. Make sure you check them while you’re cooking. A similar lentil-mushroom burger recipe suggested letting the lentils dry on a cookie sheet, so I’m doing that. I’ll be using breadcrumbs instead of oats…why don’t I have oats in my cupboard?

This recipe appears to be the tastiest of all I’ve seen….more spices, the tomato paste…and the instructions were clearer, particularly around processing the mushrooms and sauteeing in the pulverized state. I might also process the onions before sauteeing, but knowing how much moisture will be released, I’ll make sure some of it cooks away. Might add a splash of dry sherry instead of water, if necessary. Wish I had chia seeds, as I’m sure that would add something.

Thanks for this recipe! I will be returning to your blog for new ideas.

Reply

117 Patti April 25, 2014 at 4:51 pm

I just made these the other day and my husband even loved them and he usually doesn’t eat my veggie burgers. I like the idea that you bake them and that makes them a little dried out and I actually like that instead of a gooey burger. Thanks so much will be making this again real soon for “taco meat”.

Reply

118 livinrsd August 22, 2014 at 9:04 pm

Made these last week. Wonderful hot or cold. First night I had them wrapped in lettuce leaves with mustard and ketchup. Second knight I warmed them, broke them into small pieces and added the, to a pasta sauce to serve over brown rice rotini wi tomatoes and zucchini. Fabulous. It was like a lightly-spiced meat ragu. Knowing that using them like meatballs might end in their being too soft, breaking them apart and adding them already warmed to the pasta prior to topping with sauce softened them just enough to give a pleasant texture combined with everything in the bowl. My beloved with overjoyed as he has been with everything I have made from your creations.
So very grateful to have you to turn to for inspiration. Than-q for your hard work.

Reply

119 s September 9, 2014 at 12:01 pm

At what point do I add the herbs? (paprika etc) Thanks!

Reply

120 Susan Voisin September 9, 2014 at 12:02 pm

The herbs are in step three with “all remaining ingredients.”

Reply

121 s September 10, 2014 at 7:38 am

Thanks! Sorry, didn’t read carefully :-)

Reply

Previous post:

Next post: