Vegan mushroom and lentil sliders

You must know by now how much I love mushrooms.

As a child I couldn't stand them, but I don't remember my mum sauteing them in olive oil with garlic, lots of black pepper and a splosh of love. I just remember them in salads, white and raw with that squeaky rubber texture. Think of all the years I missed out on the joy that is mushrooms.

As well as being utterly delicious, mushrooms are rich in B vitamins, riboflavin, folate, thiamine, pantothenic acid, and niacin. Mushrooms are also a good source of minerals and the only vegan natural source of vitamin D. Check out the Just Add Mushrooms Facebook page for more shroom inspiration and recipes.

Mushroom and lentil burgers

This time I decided to turn some chestnut mushrooms into mushroom and lentil sliders *.

They are super easy to make.

Homemade burgers are simple to make and much healthier. The texture is far nicer too  Do try making your own. If you have a powerful blender like mine (Optimum 9200 Next Generation) they only take a couple of minutes to whizz up, once you've sauteed the veg (you could make them in a food processor or just mash the ingredients for a chunkier style burger), so they are a great mid-week dinner.

Mushroom and lentil veggie burgers

My burgers were lightly spiced because of my little kitchen helper Cooper, who doesn't like anything too spicy, but you could give your burgers a kick. Remember that burgers should always be over spiced and seasoned as they lose a lot of their flavour when they are cooked.

I served these spiced mushroom burgers on mini rolls (from M&S) with salad leaves and hummus, but they'd also be great topped with fried onions and tomato relish. Or why not try them on wraps with salad and my kale and cashew pesto?

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Quick vegan mushroom and lentil burgers
Mushroom and Lentils Sliders
Mini spiced burgers made from mushrooms and lentils. I used ready to eat puy lentils, but canned green lentils are also good quality and would work well in this recipe.

This is a super simple and quick recipe that kids will love. Why not let them help make the burgers too? They'll love preparing the mushrooms and shaping the burgers.
  • 2 tsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 300g chestnut mushrooms
  • 2 tsp dried thyme
  • 2 tsp cayenne pepper
  • 1 tsp chilli powder
  • a really generous grinding of salt and pepper
  • 250g ready to eat puy lentils
  • 150g porridge oats
Nutrition in each burger (12 burgers)
1. Saute the onions and garlic until the onions are soft and translucent.2. Add the mushrooms and saute until soft then season with black pepper.3. Pour the mushroom mixture into to a blender with the herbs, spices and lentils and blend until the mixture is the texture of a pâté. You can also use a food processor or mash my hand for a rougher texture.4. Scoop the pâté into a bowl and mix in the oats, then roll into small balls and press into patties in your hands. You should make between 8 and 12 balls depending on how big you want the sliders to be. You can pop them in the fridge until you are ready for them or cook them right away.5. Rub your frying pan with a little oil and fry until each side is crisp and browned on the outside.6 Serve in mini rolls with salad. Choose your favourite toppings.7. Enjoy!
Details Total time:
Yield  Makes 8-12 small burgers


Just Add Mushrooms
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* Slider is an American term for mini burgers or other small filled rolls

Disclosure: I was paid to develop a recipe for the Just Add Mushrooms campaign. I wasn't asked to write a positive review and any opinions expressed are my own.
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