Mushroom Lentil Burger

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Total Time 30 minutes

Enjoy this delicious and healthy lentil and mushroom burger just in time for summer….or all year round because good nutritious food doesn’t just have one season!

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  • 1 tbs extra-virgin olive oil
  • 3/4 cup chopped onion
  • 2 garlic cloves
  • 5 regular or whole wheat hamburger buns, toasted and divided
  • 6 oz presliced cremini mushrooms
  • 1 (8oz) pouch precooked black beluga lentils
  • 4 tsp Dijon mustard
  • 2 tsp chopped fresh thyme
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp kosher salt
  • 1 large egg, lightly beaten
  • 1 oz crumbled goat cheese
  • 1 1/2 tbs canola maynonnaise
  • 1/2 cup baby arugula
  1. Preheat boiler
  2. Heat a large skillet over medium high heat and add 1 tsp of oil to pan.
  3. After swirling the oil around and coating the pan, add onions and garlic, then sauté for 3 minutes, or until tender
  4. Place 1 bun in a food processor, process until coarse crumbs form and set aside
  5. Combine mushrooms, lentils, mustard and the next three ingredients though the salt in a food processor, pulse to combine
  6. Combine bread crumbs, onion, garlic, and mushroom mixture with an egg in a large bowl and stir well
  7. Divide into four portions, gently shaping each into 1/2 inch think patty
  8. Heat a large skillet over medium heat and add the remaining 2 tsp of oil.
  9. Cook the patties four minutes on each side and then remove them to align along a baking sheet
  10. Sprinkle patties evenly with cheese and place under broiler for 2 minutes or until cheese is softened
  11. Combine canola mayonnaise and remaining 2 tsp of mustard into a small bowl.  Spread the top half of each half of the remaining 4 buns.
  12. Top each bottom layer with a patty
  13. Divide arugula evenly among burgers

Calories 387
Fat 11.4 g
Saturated fat 2.4 g
Monounsaturated fat 4.9 g
Polyunsaturated fat 2.4 g
Protein 20.1 g
Carbohydrate 51.4 g
Fiber 7.2 g
Cholesterol 56 mg
Iron 3.1 mg
Sodium 579 mg
Calcium 123 mg

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