Mushroom and lentil burger

Mushrooms are similar in taste and texture to meat when cooked, so they are the perfect ingredient for vegetarian veggie burgers


For the burgers

  • 200g chestnut mushrooms
  • 1 can tinned lentils
  • 1 onion  
  • 3 cloves garlic
  • 2 tsp miso paste
  • 2 tsp kunserva
  • 1 tsp smoked paprika
  • 1 egg
  • 50g breadcrumbs
  • 4 burger buns
  • 4 slices chevre cheese
  • Handful rocket leaves
  • Handful Butter lettuce

For the thyme mayonnaise

  • 8tbsp mayonnaise
  • 4 sprigs thyme 4  
  • 1 stem spring garlic
  • Lemon zest of half
  • Black pepper, ground to taste
  • Salt, to taste


For the burgers

  1. Chop the mushrooms in a food processor until fine.
  2. Put a pan on high heat and add a very small drizzle of oil and transfer the mushrooms to the pan. There is no need to wash out the bowl of the food processor.
  3. Cook the mushrooms until the water starts to evaporate, stirring occasionally.
  4. In the meantime, peel the onion and garlic and roughly chop.
  5. Throw them into the food processor and blitz until fine.
  6. Transfer them into the same pan as the mushrooms and cook until everything starts to take on a golden brown colour.
  7. Add in the miso paste and kunserva.
  8. Stir properly and keep cooking until the colour becomes rich and dark but not burnt. This should take about ten minutes.
  9. Remove from the heat and check for seasoning, adding salt accordingly. Allow to cool slightly.
  10. Drain the lentils and add to the food processor bowl.
  11. Add the egg, breadcrumbs, smoked paprika and mushroom mix. Mix on medium until everything is combined and homogeneous. If it looks too wet, add some more breadcrumbs until you are able to form it into a ball. Be cautious of adding too much as it will dry out when cooking.
  12. Divide the mixture into 4 equal portions and form into burger patties.
  13. Put the frying pan on a medium heat and add in a drizzle of oil. Add the patties to the pan and cook till they take on a golden colour.
  14. Flip and place a slice of cheese on the upturned side so that it starts melting. Leave them to cook for a further two minutes. Place briefly under the grill with the door open for the cheese to melt.
  15. Halve the buns horizontally and spread both sides with the thyme mayonnaise. Place a patty on each and top with a mix of rocket and butter lettuce.

For the thyme mayonnaise

  1. Finely chop the spring garlic and thyme.
  2. Add this to the mayonnaise along with the lemon zest and season with a good amount of black pepper and a small pinch of salt.

This recipe first appeared on Gourmet Today, January, 201

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