Lentil and Mushroom Burgers

Name: Lentil and Mushroom Burgers
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ cup (360 ml) green lentils, cooked, cooled to room temperature; 10 oz (285 g) cremini mushrooms, fresh, finely chopped (about 3 cups); 1 whole (150 g) yellow onion, medium, finely diced; 3 cloves (15 g) garlic cloves, fresh, minced; ¾ cup (60 g) rolled oats, old-fashioned, uncooked; 1 tablespoon (15 ml) balsamic vinegar; 1 tablespoon (15 ml) Dijon mustard; 1 tablespoon (15 ml) tamari or low-sodium soy sauce; ½ teaspoon (3 g) kosher salt; ¼ teaspoon (½ g) freshly ground black pepper; 1 tablespoon (15 ml) olive oil; 2 tablespoons (30 ml) olive oil, for cooking

From the MyKitchenBank Kitchen

Hearty, plant-based burgers made with cooked green lentils, finely chopped mushrooms, and rolled oats for texture and binding. Sautéed onions and garlic add depth of flavor, while a touch of balsamic vinegar and Dijon mustard round out the taste. These patties are pan-fried until golden and crispy on the outside, tender within. Serve on toasted buns with your favorite toppings.

Prep: 20 min
Cook: 25 min
Wait: 30 min
Total: 1 hr 15 min
Makes: 4 burgers

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Steps

Before you start

Cook or use pre-cooked green lentils ahead of time and allow them to cool
Line a plate with parchment paper for shaping the patties
Have all ingredients prepped and measured before you begin
Chill the patty mixture for at least 30 minutes so they hold together better when cooking

1
Sauté onion and mushrooms
- Heat 1 tablespoon (15 ml) olive oil in a large skillet over medium heat.
- Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened and beginning to turn translucent.
- Add the finely chopped mushrooms and cook for 6–7 minutes, stirring frequently, until the mushrooms have released their moisture and begun to dry out slightly.
- This concentrates their flavor and prevents the patties from being too wet.
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Ready when: Mushrooms are soft and have released and reabsorbed most of their liquid; mixture smells savory
Tip: Don't crowd the pan; let the mushrooms sauté without stirring too much at first so they develop color and flavor
2
Add garlic and seasonings
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Remove the skillet from the heat and allow the mixture to cool for 5 minutes.
- Transfer the cooled mushroom mixture to a large mixing bowl.
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Ready when: Garlic is fragrant; no raw garlic smell remains
3
Combine lentils and oats
- Add the cooled cooked lentils and rolled oats to the mixing bowl with the mushroom mixture.
- Stir well to combine, breaking up any clumps of lentils as you fold them in.
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Ready when: Lentils are evenly distributed throughout; mixture has a chunky consistency
4
Add binders and seasonings
- Pour in the balsamic vinegar, Dijon mustard, and tamari (or soy sauce).
- Season with kosher salt and freshly ground black pepper.
- Stir thoroughly for 1–2 minutes until all ingredients are fully incorporated and the mixture is uniform in color and texture.
- The mixture should be moist but hold together when pressed.
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Ready when: All ingredients are evenly distributed; no dry pockets remain
Tip: Taste a tiny spoonful; adjust salt and pepper to your preference now before chilling
5
Chill the mixture
- Cover the bowl with plastic wrap or transfer to an airtight container.
- Refrigerate for at least 30 minutes.
- This resting time allows the oats to absorb moisture and helps the patties hold together and develop a better texture during cooking.
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Ready when: Mixture is cold and firm when pressed
Tip: You can chill the mixture for up to 2 hours; if longer, it may dry out slightly
6
Shape the patties
- Remove the chilled mixture from the refrigerator.
- Divide it evenly into 4 portions (about ¾ cup or 180 ml each).
- Working with one portion at a time, place it on a sheet of parchment paper and gently press and shape it into a patty about ½ inch (1.3 cm) thick and 3½ inches (9 cm) in diameter.
- The patties should be compact but not overly dense.
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Ready when: All 4 patties are evenly shaped and about the same thickness
Tip: Keep patties on parchment paper while shaping; they will hold together better when cooking if properly compacted now
7
Pan-fry the burgers
- Heat 2 tablespoons (30 ml) olive oil in a large skillet over medium-high heat.
- Once the oil is shimmering and hot, carefully transfer the patties to the pan (parchment can be discarded).
- Cook for 5–6 minutes on the first side without moving them, until the bottom is golden brown and crispy.
- Flip gently using a spatula and cook the second side for 4–5 minutes until golden brown and crispy.
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Ready when: Both sides are deep golden brown and crispy; patties hold together when flipped
Tip: Don't move the patties on the first side—let them develop a crust without disturbance; this helps them stay intact
8
Rest and serve
- Transfer the cooked burgers to a plate and let them rest for 2–3 minutes.
- This allows the exterior to firm up further.
- Serve warm on toasted buns with your choice of toppings: lettuce, tomato, pickles, avocado, vegan mayo, ketchup, or mustard.
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Ready when: Burgers are firm and warm throughout

Good to know

Tips

To test if a burger is done without cutting into it, press gently on the center with a spatula; it should be firm and hold together, with no soft or mushy center.
For a protein boost, add ¼ cup (30 g) of finely ground walnuts or sunflower seed butter to the mixture before chilling.
If the mixture seems too wet to shape, stir in an extra 2–3 tablespoons of oats and let it rest for 5 minutes before shaping.
Toasted buns make a big difference—spread them lightly with oil and toast them in the same skillet for 1–2 minutes until golden and warm.

Make ahead

The patty mixture can be prepared up to 1 day in advance. Keep it covered in the refrigerator. Shape and cook the burgers on the day you plan to serve them for the best texture and flavor. Cooked burgers can be wrapped individually and frozen for up to 3 months; reheat gently in a skillet over medium heat or in a 300°F (150°C) oven for 8–10 minutes.

Storage & reheating

Room temperature: Not recommended for more than 1 hour. Refrigerator: Store cooked burgers in an airtight container for up to 3 days; reheat in a skillet over medium heat for 2–3 minutes per side. Freezer: Wrap cooked burgers individually in parchment, then place in a freezer-safe container or zip-top bag for up to 3 months. Thaw in the refrigerator overnight and reheat in a skillet over medium heat for 3–4 minutes per side, or bake at 350°F (175°C) for 12–15 minutes until heated through.

Substitutions

rolled oats, old-fashioned → panko breadcrumbs or crushed walnuts (finely ground). Use the same amount by volume. Breadcrumbs may require slightly less moisture; walnuts add nuttiness and more protein.
green lentils, cooked → cooked brown lentils or French lentils. These varieties are slightly earthier but work equally well; maintain the same volume.
cremini mushrooms, fresh → finely chopped button mushrooms, portobello, or a mix. Button mushrooms are milder; portobellos are meatier. Adjust sautéing time slightly if using larger varieties.
tamari or low-sodium soy sauce → coconut aminos (soy-free) or additional salt to taste. Coconut aminos is a good soy-free option with similar saltiness; start with 2 teaspoons and adjust.