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Savory Lentil-Mushroom Burgers

September 12, 2012 By Susan Voisin 156 Comments
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These vegan lentil burgers contain no soy, nuts, gluten or oil and are made with natural ingredients you probably have in your kitchen. Mushrooms add umami!

Lentil-Mushroom Burgers on a wooden platter with oven-baked fries

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 veggie 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 lentil burger, that is.

So if you’ve also been craving a regular–but delicious– veggie 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 lentil 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 Mushroom-Lentil Burgers on a wooden tray with oven-baked fries

Find all of my vegan burger recipes here!

Mushroom Lentil Burger
4.86 from 14 votes
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Savory Lentil-Mushroom Burgers

These vegan lentil burgers contain no soy, nuts, gluten or oil and are made with natural ingredients you probably have in your kitchen. Mushrooms add umami! They come together quickly if you have cooked lentils on-hand. I cooked 1 1/2 cups of lentils with a little dried thyme and black pepper in 3 cups water for about 30 minutes and had enough lentils for this recipe and about a cup leftover.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6
Author Susan Voisin

Ingredients

  • 2 teaspoons chia seeds or ground flax seed
  • 3 tablespoons warm water
  • 1 medium onion
  • 6 ounces mushrooms , washed
  • 3 cloves garlic
  • 2 cups cooked lentils (green or brown), well drained
  • 1/3 cup old fashioned oats (certified gluten-free, if necessary)
  • 2 tablespoons potato starch or cornstarch (see note below)
  • 1 tablespoon soy sauce or wheat-free tamari (omit for soy-free)
  • 1 tablespoon tomato paste
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt (optional or to taste)
  • 1/4 teaspoon dried thyme
  • Generous grating black pepper
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Instructions

  • Mix the chia seeds or ground flax and warm water in a small bowl and set aside. Chop the onion finely. Place the mushrooms into the food processor and pulse until they are finely minced. Mince the garlic.
  • Heat a non-stick skillet over medium-high heat. Add the onions and cook until they begin to brown, adding a splash of water if they begin to stick. Stir in the mushrooms and garlic and another splash of water. Cover and cook until the mushrooms soften (about 2-3 minutes), stirring often.
  • When the mushrooms have softened, transfer them to the food processor and add the lentils. Pulse until the lentils are just combined with the mushrooms. Add the chia seed mixture and all remaining ingredients and pulse to combine well. It’s okay if a few lentils remain whole, but the mixture should be more sticky than crumbly. If it seems too wet, add a little more oats.
  • Scrape the mixture into a bowl and set aside for about 15 minutes. Preheat the oven to 375F and line a baking sheet with a silicone mat or with parchment paper.
  • Shape the burger mixture into 6 patties, each about 3 inches wide and 3/4 inch thick. Place them on the prepared pan and bake for about 30 minutes. Since ovens can vary, check them after 25 minutes to make sure they are firm in the middle but not burning and give extra time if necessary.
  • Use a spatula to remove the burgers from the baking sheet. Serve at once or refrigerate for later use.

Notes

You can omit the starch, but the burgers may not hold together quite as well.
Each burger is 1 point on Weight Watchers Freestyle program.
Nutrition Facts
Savory Lentil-Mushroom Burgers
Amount Per Serving (1 burger)
Calories 130 Calories from Fat 4
% Daily Value*
Fat 0.4g1%
Sodium 320.2mg14%
Carbohydrates 23.5g8%
Fiber 7g29%
Sugar 3g3%
Protein 8.2g16%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is approximate.

Course Main Course, Sandwich
Cuisine Gluten-free, Oil-Free, Vegan
Keyword lentil burger, veggie burger
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These vegan lentil burgers contain no soy, nuts, gluten or oil and are made with natural ingredients you probably have in your kitchen. Mushrooms add umami!

Filed Under: Lunches, Main Dishes, Plant-Based "Meats" and Main Dishes, Recipes, Sandwiches, Veggie Burgers Recipes Tagged With: Burgers, Eat-to-Live, Gluten-free, Soy-free, Under 200, Weight Watchers Points

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Reader Interactions

Comments

  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
    • LGS

      September 12, 2012 at 12:57 pm

      Would flax work?

      Reply
    • 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
    • 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
      • Jain

        June 28, 2016 at 3:14 am

        Lina, I love the ideas of using one pan and using a spoon instead of my food processor (love the processor; hate the extra clean-up). It’s years later and you’ll probably never see this, but thanks for posting!

        Reply
  2. Katie

    September 12, 2012 at 12:55 pm

    Could you use chana dal for these?

    Reply
    • 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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
  8. 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
  9. 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
    • 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
  10. Louisa Fox

    September 12, 2012 at 4:20 pm

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

    Reply
  11. 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
  12. Sue Flood

    September 12, 2012 at 7:43 pm

    This looks delicious! I’m doing this tomorrow.

    Reply
  13. 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. https://blog.fatfreevegan.com/2007/01/red-bean-chipotle-burgers.html. How do they compare?

    Love your recipes!!!

    Laina 🙂

    Reply
  14. CLEVegan

    September 12, 2012 at 8:12 pm

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

    Reply
    • 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
  15. 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
    • 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
  16. 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
  17. 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
    • 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
  18. 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
  19. 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
  20. 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
  21. 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
  22. 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
  23. 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
  24. 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
  25. 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
    • 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
      • 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
  26. 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
  27. 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
  28. 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
  29. 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
  30. 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
    • 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
      • Joshua Parker

        September 15, 2012 at 8:40 pm

        Ok, thanks.

        Reply
  31. 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
    • 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
  32. 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
  33. 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
  34. 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
    • 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
  35. 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
  36. GetSkinnyGoVegan

    September 17, 2012 at 9:19 am

    These look so completely amazing!!!!

    Reply
  37. 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
  38. 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
  39. 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
  40. Jan

    September 18, 2012 at 4:02 pm

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

    Reply
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