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Vegan Lentil Mushroom Burgers

Lentil Mushroom Burger Recipe

Lentil Mushroom Burgers
As I mentioned last week, things have been a little hectic around here lately with the additional work I’m doing for my book. Luckily, my cookbook is for a very specific type of cooking, so while there are some recipes I come up with for the book that I really want to post on my blog too, there are a lot of recipes I come up with for the blog that wouldn’t be a good fit with the book. But even still, I spend a lot of time trying to think up new recipe ideas. This post was easy though, because it was your idea.

Well, okay, maybe not you you. But I’ve had some readers tell me they were making my meatball recipes into burgers. And I’ve had a few others ask me if it was something I thought would work out. I guess I could have just added a line to my Lentil Mushroom Meatballs post saying, “Oh, and by the way, you can make these into burgers too!” But I’m greedy for easy recipe ideas right now, so Lentil Mushroom Burgers are getting a full post.

Lentil Mushroom Burgers
I like texture in my veggie burgers, which makes forming patties (and getting them to stay together) a little bit tougher. It’s easy to get a burger to stick together when it’s made with pureed beans or veggies, but I don’t like the feeling of biting into those kinds of burgers—I want to see what’s in it, you know? (Yes, I am picky.) Baking is the best way I’ve found to cook the kinds of veggie burgers I like. There’s no flipping, no grates for the burger to fall through—it just works better.

We topped our burgers with the usual burger things like lettuce and pickles, cashew mayo, and caramelized onions. While you’re not going to mistake the texture of these patties for a beef burger (which, in my opinion, is a good thing!), the savory umami flavor from the mushrooms will definitely satisfy those of you who miss eating meat. I guess what I’m saying is that this isn’t a veggie burger that tastes like vegetables.

Last month I posted a recipe for Cauliflower Hummus Burgers and this month I’m posting these Lentil Mushroom Burgers because I’ve decided to do a burger recipe every month this summer. Woo hoo! It’s the summer of burgers! It’s like the summer of love, minus the hippies, plus delicious veggie burgers.


Vegan Lentil Mushroom Burgers

Lentil Mushroom Burger Recipe

Savory veggie burger patties made with lentils, mushrooms, and oats.

  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 burgers


  • 1/2 cup dried brown lentils, rinsed and picked over
  • 1 bay leaf
  • 1 cup water
  • 8 oz white mushrooms
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 2 tbsp red wine
  • 1/2 cup vegetable or mushroom broth
  • 1 tbsp soy sauce (or liquid aminos)
  • 1/2 cup old-fashioned oats
  • 1 tsp Italian seasoning
  • salt and pepper, to taste
  • 4 burger buns + lettuce, tomatoes, pickles, and whatever else you like on your burgers


  1. Combine lentils, bay leaf, and water in a small saucepan. Bring to a boil, then simmer over low heat for 10 minutes. (Yes, the lentils will be undercooked—don’t cook them for the time indicated on the package!) Remove from heat, drain, and cool slightly. Discard bay leaf.
  2. Add mushrooms and lentils to food processor. Pulse until coarsely chopped.
  3. Heat olive oil in a large skillet over medium-high heat. Add garlic and cook until fragrant (about 30 seconds), stirring constantly. Stir in mushroom-lentil mixture. Cook for about 4 minutes or until browned, stirring constantly.
  4. Add red wine to skillet and cook until evaporated. Stir in broth, soy sauce, oats, and Italian seasoning. Continue to cook, stirring constantly, until liquid has been absorbed. Remove from heat. Season with salt and pepper to taste and allow to cool slightly.
  5. Preheat oven to 350°F.
  6. Line a baking sheet with parchment paper (or spray it with oil or cooking spray). Divide the burger mixture into 4 patties and pat them into shape on the baking sheet. You want them to be pretty tightly packed because that will help them hold their shape. Bake them for 20–30 minutes, or until the patties are browned and cooked through. Use a spatula to carefully transfer patties to buns, then top them with all of your fabulous burger toppings.

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  • Reply
    Robin (Masshole Mommy)
    June 28, 2013 at 6:55 am

    Those look AWESOME. I love lentils and I bet they add a nice flavor to the burger. Yum!

  • Reply
    June 28, 2013 at 8:30 am

    Oats too? How great! We have a ton of oats but can’t bring ourselves to make oatmeal in the summer. This seems like an awesome way to use them.

    • Reply
      June 28, 2013 at 4:18 pm

      Do you ever make overnight oats? That’s one of my summertime staples! And you can eat them cold. 🙂

      • Reply
        Kristie Hicks
        May 31, 2018 at 6:39 pm

        I love those! I usually do them in pint madon jars and eat twice from each one. I use quick oats, about half and half honey and stevia to taste, salt, cinnamon, allspice, ginger, minced green apple, cranberries, chia seeds, flax meal, walnuts or pecans, plain Greek yogurt, and almond milk.

  • Reply
    Heidi @ Food Doodles
    June 28, 2013 at 3:47 pm

    Yum! My kind of veggie burger! I feel a burger night coming on and since I’m sure my hubby wont touch these, I’ll get them all to myself 😀

    • Reply
      June 28, 2013 at 3:57 pm

      I love it when that happens! 😀

  • Reply
    Grace @ FoodFitnessFreshAir
    June 28, 2013 at 6:42 pm

    Yum! My mom makes a mean lentil loaf, that we often turn into burgers or sandwiches the next day. Love all the mushrooms in this variation.

    • Reply
      July 1, 2013 at 10:06 pm

      I need to make some kind of loaf recipe because I so miss meatloaf sandwiches! Not the meat itself, just the concept and comfort food aspect of them. 🙂

  • Reply
    Lisa @ Greek Vegetarian
    June 28, 2013 at 8:45 pm

    I loved the meatballs, now must make the burgers! Cashew mayo and caramelised onions are definitely calling my name too 🙂

    • Reply
      July 1, 2013 at 10:03 pm

      Cashew mayo is my new favorite burger topping!

  • Reply
    skoraq cooks
    June 29, 2013 at 12:11 pm

    OMG These brugers look sooo delicious that I immediately think about preparing my own burger 🙂

  • Reply
    June 29, 2013 at 3:53 pm

    Those look like some big, hearty veggie burgers! I agree, I don’t want my veggie burgers to resemble beef ones in any way (I had one of those last weekend at a party and could barely force myself to eat it). So one with lots of texture and visible ingredients like this is perfect for me!

    • Reply
      July 1, 2013 at 9:59 pm

      Last year we went to a restaurant and I ordered a veggie burger and it ended up being a Boca patty. I can’t stand to waste food, so I think I ate a few bites and let Chris finish the rest, but I still felt sick afterwards and kept having flashbacks about the taste/texture. I can’t stand the faux beef burgers!

      • Reply
        July 1, 2013 at 10:58 pm

        Glad to hear I’m not the only one! Same goes with veggie dogs…

  • Reply
    Kiran @ KiranTarun.com
    June 29, 2013 at 5:51 pm

    What an interesting and healthy combo!! Love the use of mushrooms in this recipe, Kiersten 🙂

  • Reply
    June 29, 2013 at 7:18 pm

    I just started eating veggie burgers…somehow they ‘chewed’ too much like meat for me. Now I have found that the homemade versions are really nice. I cannot wait to try this one at home.

    • Reply
      July 1, 2013 at 9:53 pm

      Yes, I know exactly what you mean! And I HATE those kinds of burgers. Blech!

      • Reply
        Brenda Roszak
        September 25, 2013 at 5:52 pm

        A great vegie burger is a big portobello mushroom instead of the burger and all the burger toppings in one of those half buns, you know? It was the best!!!!

  • Reply
    July 1, 2013 at 10:39 am

    Wow! These look delicious! I bet the mushrooms make them nice and moist.

  • Reply
    Brenda Williams
    July 6, 2013 at 9:52 pm

    FANTASTIC photos! These burgers sound great and I love the baking idea…

  • Reply
    Phô mai que
    July 7, 2013 at 10:21 pm

    I love mushroom. It would be amazing installing it into the burger. I have to try. Thanks for the recipe, Kiersten!

  • Reply
    Holly Foster
    August 12, 2013 at 11:20 pm

    Made these yesterday and popped them in the freezer for later use. Late night dinner tonight. Thought of these instead of fast food. Did my own version of caramelized onions, vegan mayo, sautéed tomatoes, and spinach. They were phenomenal!!!

    I’ve made these as meat balls with spaghetti squash and sauce. They were great that way. However, as burgers, they’re unbelievably good. No more commercially packaged veggie burgers for me. Way to go, Kiersten!

    • Reply
      August 15, 2013 at 9:43 pm

      I’m glad you enjoyed them! They really are great burgers to make in bulk and keep on hand. 🙂 Thank you for your comment!

      • Reply
        sue cross
        August 14, 2015 at 10:31 am

        Hi, just found you and these lovely mushroom burgers. Doing a bbq next Saturday so I am cooking ahead, do I freeze this coojed or UN cooked, thank you

        • Reply
          Kiersten Frase
          August 17, 2015 at 3:07 pm

          You’ll want to cook them, then freeze them.

  • Reply
    Sunfood Junkies
    August 21, 2013 at 9:49 pm

    YUMMO. Nothing beats a good (vego) burger. Another recipe to add to my collection. Thank you 🙂

    • Reply
      August 22, 2013 at 5:12 pm

      Yup, they are one of my favorite meals!

  • Reply
    November 21, 2013 at 8:41 pm

    Made these for dinner and they are delicious and easy!! Sometimes veggie burgers are tough because it’s so much chopping, prep, etc. But these are super easy and very little prep. Thanks for the great recipe.

    • Reply
      November 21, 2013 at 9:10 pm

      Thank you for your comment–I’m glad they turned out well for you! 🙂

  • Reply
    magi shagi
    December 4, 2013 at 3:33 am

    I made those for dinner last night (we eat them without any bread) along with some fresh spinach and honey-mustard sauce and they turned out so good! Thanks for the recipe! 🙂

    • Reply
      December 4, 2013 at 7:55 pm

      I’m glad you enjoyed them–thanks for your comment! 🙂

  • Reply
    December 16, 2013 at 10:18 am

    This is a great recipe. I didn’t have all of the seasonings, and improvising worked well.

    • Reply
      December 18, 2013 at 8:27 pm

      I’m glad it worked out! 🙂

  • Reply
    January 3, 2014 at 9:24 pm

    Made these tonight and my family loved them, thanks for the easy delicious recipe.

    • Reply
      January 5, 2014 at 7:15 pm

      I’m glad you enjoyed them!

  • Reply
    January 14, 2014 at 9:03 am

    These look awesome, I can’t eat oats though, so any sub ideas? Maybe quinoa flakes, i’ve heard they are like oats would that work do you think?
    Also would dried red lentils be ok?
    Sorry with all the questions but live in France and not always easy to find ingredients!
    Thanks in advance :o)

    • Reply
      Kiersten Frase
      January 14, 2014 at 9:10 pm

      Red lentils tend to fall apart a little more than green/brown lentils. I think I’d use Puy lentils (which I believe are French, so you should be able to find them!) before I’d use red lentils. As for the oats, I haven’t worked with quinoa flakes myself, so I’m not sure how they’d work out.

    • Reply
      January 15, 2014 at 4:25 am

      Thanks for getting back to me so quickly. Yes I can definitely get puy lentils, so will try this ASAP and let you know how the quinoa flakes work out.
      Kind Regards :o)

  • Reply
    Emma Lana Chin
    January 15, 2014 at 6:17 pm

    These were so much better than I thought! I’m new to clean eating and these were simple and delicious! Thanks!

  • Reply
    February 11, 2014 at 5:06 pm

    No alcohol in my house. What’s the purpose of the wine in this recipe? Does it just add flavor or does it help tenderize? Could I leave it out or would you recommend something else in its place?

    • Reply
      Kiersten Frase
      February 11, 2014 at 7:32 pm

      The wine adds flavor to the recipe. You can make the burgers without it, but the flavor won’t be quite the same.

  • Reply
    October 17, 2014 at 7:44 am

    I made there last night for my husband and i, and they came out great! I didn’t have stock so i just used water and sherry instead of red wine since i didnt have any red wine. My husband is a meat eater and even he loved them. Thanks for this great recipe!

  • Reply
    Stephanie Jane
    February 10, 2015 at 2:22 pm

    Wow, these are so delicious! I made them this evening and we both enjoyed them, even ‘must have meat’ boyfriend.
    Chopping the mushrooms so finely was a bit of a faff without a food processor and I used 1 tbsp of Worcester sauce in place of the soy, and good pinch of mixed herbs in place of the Italian seasoning. The burgers are amazingly filling. I thought we’d need two each, but struggled to eat more than half of the second. My coleslaw didn’t even get a look in!
    So happy with this recipe, many thanks for posting it 🙂

  • Reply
    April 19, 2016 at 9:57 am

    I’d love to make these for dinner tonight. We have a package of refrigerated, cooked Trader Joe’s lentils in our fridge right now. Would it work to use those for this recipe? Thanks!

    • Reply
      April 24, 2016 at 4:40 pm

      I’ve never bought those before, so I’m not sure how firm they are – I’ve found that fully cooked lentils usually result in a mushy burger, so I undercook mine slightly.

  • Reply
    April 16, 2018 at 8:03 pm

    These are so tasty! I made them for dinner tonight and they were even better than I imagined they would be. Plus they’re *so* easy to make, not nearly as labour intensive as so many other veggie burger recipes. I’ll definitely be returning to this one! Thank you thank you!

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