Vegan Lentil and Mushroom Burgers

These are proper vegan burger with a rich and earthy taste. Unlike the frozen versions you find in supermarkets, these have no additives or weird ingredients. They can also be shaped into falafel-sized balls and baked in the oven.

I hoped to share this vegan lentil and mushroom burger last week during National Vegetarian Week, but I shared so much and just didn't have the time. It really took over my week.

I do love a homemade veggie burger though, so I had to share it with you.

This lentil and mushroom burger comes from the new cookbook Green Kitchen at Home.




In case you haven't stumbled across it, Green Kitchen Stories is a vegetarian blog from Stockholm, where David and Luise blog share a little about their lives and healthy vegetarian recipes. This isn't their first cookbook. Check out the other titles, Green Kitchen Smoothies; The Green Kitchen;  Green Kitchen Travels and Vegetarian Everyday.


Green Kitchen at Home


I love this cookbook. In fact I want to eat everything in it. 

It's full of comforting home cooking that's easy for anyone to make. I particularly like their Fridge Favourites chapter, where they prepare things like fresh tomato sauce, hummus, lentils, quinoa and roast vegetables at the start of the week so they can throw together quick and healthy meals when they don't have much time during the week.

There's a also few recipes for tray-baked dishes, which you know I love if you've seen my Roast Vegetable, Veggie Sausage & Chickpea BakeSticky Red Onion Sausage Bake with Gravy or Veggie Sausage, Lentil and Red Pepper Bake. In fact you can see one of their bakes above, that I'd love to try. It's Baked Portobello Mushrooms in White Wine and Vegetables.

Recipes I'm keen to try


  • Middle Eastern Sweet Potato Wraps
  • Black Rice, Lentil and Aubergine Pilaf
  • Cauli 'Fish' and Chips
  • Double-Sweater Minestrone with Rice
  • Beetroot and Goats Cheese Quiche
  • Berry Rhubarb and Date Crumble



Cookbook Details


Title: Green Kitchen at Home
Author: David Frenkiel and Luise Vindahl
Format: Hardback
Pages: 256
ISBN: 978-1784880842

Veggie Recipes: 103 recipes out of 103
Vegan Recipes:  59 recipes out of 103

Hardie Grant, £25
photography © David Frenkiel


These are proper vegan burger with a rich and earthy taste. Unlike the frozen versions you find in supermarkets, these have no additives or weird ingredients. They can also be shaped into falafel-sized balls and baked in the oven.



print recipe
Vegan Lentil and Mushroom Burgers
Vegan Lentil and Mushroom Burgers
These are proper vegan burger with a rich and earthy taste. Unlike the frozen versions you find in supermarkets, these have no additives or weird ingredients. They can also be shaped into falafel-sized balls and baked in the oven. 

Ingredients
  • 150g/1 cup pumpkin seeds
  • 2 tbsp olive oil, plus 1 tbsp for frying the burgers
  • 1 onion peeled
  • a small handful curly kale, stems removed
  • 3 cloves of garlic, peeled
  • 250g/2 cups mushrooms
  • 400g/2 cups puy or green lentils
  • 4 tbsp capers, drained and rinsed
  • 2 tbsp tomato purée
  • ½ tsp smoked paprika
  • a good grinding of salt and pepper
Instructions
1. To prepare the patties, place the pumpkin seeds in a food processor and blend until the texture resembles breadcrumbs. Heat half the oil in a large frying pan on a medium-low heat. Roughly chop the onion, kale and garlic, transfer to the pan and sauté for about 10 minutes or until the onion has softened, then transfer to the food processor. 2. Heat the rest of the oil in the pan on a medium-high heat. Roughly chop the mushrooms, transfer to the pan and sauté (without stirring) for about 5 minutes or until golden. Turn them over and sauté for a further 5 minutes or until tender and golden before transferring to the food processor. Add the rest of the patty ingredients to the food processor, season to taste with salt and pepper and pulse until combined but still coarse. Transfer one quarter of the mixture to a large mixing bowl and blend the rest of the mixture until smooth. Transfer the rest of the mixture to the bowl and mix until combined. 3. Use your hands to shape the mixture into 10 patties. Heat 1 tablespoon of oil in a large non-stick frying pan or griddle pan on a medium-high heat. Once hot, fry the patties in batches for a few minutes or until the base is golden. Carefully flip each patty with a spatula and fry the other side for a further few minutes or until golden. Serve: Serve the patties inside buns spread with mayonnaise (or vegan mayo) and filled with lettuce, tomato, tomato chutney and avocado and accompanied by sliced gherkins and some fries. Enjoy!
Details
Total time:
Calories per plain burger: 187 calories
Yield: Makes 10 burgers






Easy homemade vegan burgers

If you liked this Vegan Lentil and Mushroom Burger, try two of my most popular vegan burgers.



Disclosure: Hardie Grant sent me this cookbook to review and permission to publish this recipe. I was not expected to write a positive review and any opinions expressed are my own.

26 comments

  1. These sound wonderful with the addition of pumpkin seeds. My husband is a huge carnivore, but we've slowly been moving towards a plant-based diet. I look forward to trying your other vegan burgers as well!

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    1. Oh excellent. The two burgers I shared at the bottom are good, but I have a Cajun sweet potato and black bean burger that is super too.

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  2. That burger looks amazing! It has everything I'm looking for in a delicious burger - bring on summertime I say!

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    1. Yes well we have it here 21 degrees, which is hot for Scotland. Sandals on and enjoying it while we can.

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  3. I'm amazed by that color! It looks like you took a box of markers and went to town with it! Amazing! Lentil and mushrooms sound like an incredible combos!

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    1. I know the colour went a bit wonky when I tried to reduce the size. It's never happened before so I have no idea why. IU am going to have another look at them.

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  4. What a delicious looking dinner option!

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    1. Definitely. You can't beat a good homemade veggie burger.

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  5. I love Green Kitchen Stories but have never checked out one of their cookbooks! These look delicious. My favorite homemade veggie burger is made with tons of pumpkin seeds too-- my favorite seed to work with!

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    1. The cookbooks are rather good and I really like this one. It's been quite inspiring. I usually add flax seeds to my burgers, but I am going to add pumpkin seeds a lot more now.

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  6. I've got a couple of their cook books, they really are good full of flavourful recipes. These burgers look delicious. GG

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    1. Yes I was impressed too. The burgers are a great combination of flavours.

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  7. Those burgers look FABULOUS Jac and I do love a good veggie burger, usually when homemade too!

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  8. This is what I'm talking about! I just love lentil and mushroom burgers and think the two go so well together! As for that gorgeous looking cookbook, I'll be keeping an eye out for it, thanks Jacqueline! :)

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    1. Yes it is a good combo but then I am a sucker for mushrooms. The book is great.

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  9. Those burgers sound so good, love the addition of kale. I've not come across this book, it looks like I need to have a peruse.

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  10. I love these guys and their books, and this sounds like a great recipe. Love the use of pumpkin seeds in this way too, bet these have amazing texture!

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    1. Me too, I'll have to check out their other books.

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  11. I think GKS is one of my all time favourite blogs, I have yet to get my hands on this recipe book though! These burgers sound awesome.

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    1. Oh you have to check out the books if this one is anything to go by.

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  12. I use lentils a lot in stews and curries, but I have still not made a burger with them. That might have to be done for our next burger night.

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  13. I can tell the burger tastes yummy by just looking at it

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I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x

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