Mushroom-Lentil Burgers

Wow, these were really good! And they didn’t take too long to make (under 30 minutes). I couldn’t find the black beluga lentils, so I used the only other precooked lentils I could find. They were in the refrigerated section of Wegmans, by the wonton wrappers, and were brown, not black. I think they worked just fine! These burgers really wanted to fall apart but they didn’t. I think one of the elements crucial to a good sandwich is the bread, so I bought some hamburger buns in the bakery section that were really big and fluffy. I think they were called “Soft Viennese Rolls”. This was an excellent sandwich, and I will be making it again!

rating: 9

Mushroom-Lentil Burgers
(Cooking Light, Sept. 2012)

Yield: Serves 4 (serving size: 1 burger)
Hands-on:28 Minutes
Total:28 Minutes


1 tablespoon extra-virgin olive oil, divided
3/4 cup chopped onion
2 garlic cloves, chopped
5 regular or whole-wheat hamburger buns, toasted and divided
6 ounces presliced cremini mushrooms
1 (8-ounce) pouch precooked black beluga lentils (such as Archer Farms)
4 teaspoons Dijon mustard, divided
2 teaspoons chopped fresh thyme
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 large egg, lightly beaten
1 ounce goat cheese, crumbled
1 1/2 tablespoons canola mayonnaise
1/2 cup baby arugula


1. Preheat broiler.
2. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add onion and garlic; sauté 3 minutes or until onion is tender. Remove from heat.
3. Place 1 bun in a food processor; process until coarse crumbs form. Remove breadcrumbs from food processor; set aside.
4. Combine mushrooms, lentils, 2 teaspoons mustard, and the next 3 ingredients (through salt) in food processor; pulse to combine.
5. Combine onion mixture, breadcrumbs, mushroom mixture, and egg in a large bowl, stirring well. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Heat a large nonstick skillet over medium-high heat. Add the remaining 2 teaspoons oil to pan; swirl to coat. Add patties; cook for 4 minutes on each side or until browned. Remove patties from pan; arrange in a single layer on a baking sheet. Sprinkle patties evenly with cheese. Place under broiler for 2 minutes or until cheese is softened.
6. Combine canola mayonnaise and remaining 2 teaspoons mustard in a small bowl. Spread the top half of each of the remaining 4 buns with 2 teaspoons mayonnaise mixture. Top each bottom half of bun with 1 patty. Divide arugula evenly among burgers; top with top half of bun, mayonnaise-coated side down.

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