If you’re looking for a plant-based burger that doesn’t compromise on flavor, texture, or satisfaction, Mushroom Lentil Burgers are the perfect choice. Juicy mushrooms, protein-packed lentils, and savory seasonings come together to create a deliciously meaty burger — without the meat. Whether you’re vegan, vegetarian, or just trying to eat more plant-based meals, this burger will win you over bite by bite.
These burgers hold together beautifully, have a wonderful smoky depth, and are easily customizable. Best of all, they’re made with wholesome ingredients you likely already have in your pantry.
Why You’ll Love This Recipe
- Flavorful and satisfying – thanks to mushrooms and umami-rich ingredients.
- High in plant-based protein and fiber – from lentils and oats.
- Vegan and gluten-free friendly – easy to adapt for dietary needs.
- Freezer-friendly – perfect for meal prep.
- Great texture – not mushy, not crumbly. Just right.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz (about 2 ½ cups) cremini or white button mushrooms, finely chopped
- 1 tablespoon soy sauce or tamari
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- Salt and pepper, to taste
- 1 ½ cups cooked brown or green lentils (well-drained)
- ½ cup rolled oats
- ⅓ cup breadcrumbs (regular or gluten-free)
- 2 tablespoons tomato paste
- 1 egg or flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, for vegan option)
Instructions
- Prepare the aromatics and mushrooms
Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 3–4 minutes. Add garlic and cook for 1 more minute. - Sauté the mushrooms
Add the chopped mushrooms to the pan and cook until most of the moisture has evaporated and mushrooms are browned, about 8–10 minutes. Stir in the soy sauce, smoked paprika, thyme, salt, and pepper. Remove from heat and let the mixture cool slightly. - Process the oats
In a food processor, pulse the rolled oats a few times to break them down slightly. You want a coarse texture, not a fine flour. - Make the burger mixture
Add the cooked lentils, cooled mushroom mixture, tomato paste, breadcrumbs, and egg (or flax egg) to the food processor. Pulse several times until the mixture holds together but still has texture. Be careful not to over-process — you don’t want a paste. - Shape the patties
Let the mixture rest for 10–15 minutes so the ingredients can bind. Then, with damp hands, form into 4 to 6 patties, depending on the size you prefer. - Cook the burgers
- Stovetop method: Heat 1 tablespoon olive oil in a skillet over medium heat. Cook patties for 4–5 minutes on each side, or until golden brown and firm.
- Oven method: Preheat oven to 375°F (190°C). Place patties on a parchment-lined baking sheet and bake for 20–25 minutes, flipping halfway through.
- Serve and enjoy
Serve the burgers on toasted buns with your favorite toppings — lettuce, tomato, pickles, avocado, onion, or a smear of vegan mayo or mustard.
Additional Tips
- Make ahead: The patties can be made and shaped ahead of time. Store in the fridge (uncooked) for up to 2 days or freeze for up to 3 months.
- No food processor? You can mash the lentils with a fork or potato masher and mix everything by hand. Just ensure the mushrooms are finely chopped.
- Serving suggestions: Serve with a side of baked sweet potato fries, a green salad, or in a lettuce wrap for a low-carb option.
Nutrition Information (per patty, approx.)
- Calories: 210
- Protein: 10g
- Carbohydrates: 26g
- Fat: 7g
- Fiber: 6g
Final Thoughts
These Mushroom Lentil Burgers are everything you want in a veggie burger — flavorful, filling, and easy to make. With their deep, savory flavor and perfect texture, they’re sure to become a go-to in your kitchen. Whether you’re grilling, baking, or pan-searing, these burgers are a satisfying plant-based option that doesn’t disappoint.