Vegan Lentil and Mushroom Burgers

I hoped to share this vegan lentil and mushroom burger last week during National Vegetarian Week, but I shared so much and just didn't have the time. It really took over my week.

I do love a homemade veggie burger though, so I had to share it with you.

This lentil and mushroom burger comes from the new cookbook Green Kitchen at Home.

In case you haven't stumbled across it, Green Kitchen Stories is a vegetarian blog from Stockholm, where David and Luise blog share a little about their lives and healthy vegetarian recipes. This isn't their first cookbook. Check out the other titles, Green Kitchen Smoothies; The Green Kitchen;  Green Kitchen Travels and Vegetarian Everyday.

Green Kitchen at Home

I love this cookbook. In fact I want to eat everything in it. 

It's full of comforting home cooking that's easy for anyone to make. I particularly like their Fridge Favourites chapter, where they prepare things like fresh tomato sauce, hummus, lentils, quinoa and roast vegetables at the start of the week so they can throw together quick and healthy meals when they don't have much time during the week.

There's a also few recipes for tray-baked dishes, which you know I love if you've seen my Roast Vegetable, Veggie Sausage & Chickpea Bake, Sticky Red Onion Sausage Bake with Gravy or Veggie Sausage, Lentil and Red Pepper Bake. In fact you can see one of their bakes above, that I'd love to try. It's Baked Portobello Mushrooms in White Wine and Vegetables.

Recipes I'm keen to try

• Middle Eastern Sweet Potato Wraps
• Black Rice, Lentil and Aubergine Pilaf
• Cauli 'Fish' and Chips
• Double-Sweater Minestrone with Rice
• Beetroot and Goats Cheese Quiche
• Berry Rhubarb and Date Crumble

Cookbook Details

Title: Green Kitchen at Home

Author: David Frenkiel and Luise Vindahl

Format: Hardback

Pages: 256

ISBN: 978-1784880842

Veggie Recipes: 103 recipes out of 103

Vegan Recipes:  59 recipes out of 103

Hardie Grant, £25
photography © David Frenkiel

print recipe

Vegan Lentil and Mushroom Burgers

Written by Jacqueline Meldrum with kind permission

May 25, 2017

These are proper vegan burger with a rich and earthy taste. Unlike the frozen versions you find in supermarkets, these have no additives or weird ingredients. They can also be shaped into falafel-sized balls and baked in the oven. 

Ingredients

• 150g/1 cup pumpkin seeds
• 2 tbsp olive oil, plus 1 tbsp for frying the burgers
• 1 onion peeled
• a small handful curly kale, stems removed
• 3 cloves of garlic, peeled
• 250g/2 cups mushrooms
• 400g/2 cups puy or green lentils
• 4 tbsp capers, drained and rinsed
• 2 tbsp tomato purée
• ½ tsp smoked paprika
• a good grinding of salt and pepper

Instructions

1. To prepare the patties, place the pumpkin seeds in a food processor and blend until the texture resembles breadcrumbs. Heat half the oil in a large frying pan on a medium-low heat. Roughly chop the onion, kale and garlic, transfer to the pan and sauté for about 10 minutes or until the onion has softened, then transfer to the food processor. 2. Heat the rest of the oil in the pan on a medium-high heat. Roughly chop the mushrooms, transfer to the pan and sauté (without stirring) for about 5 minutes or until golden. Turn them over and sauté for a further 5 minutes or until tender and golden before transferring to the food processor. Add the rest of the patty ingredients to the food processor, season to taste with salt and pepper and pulse until combined but still coarse. Transfer one quarter of the mixture to a large mixing bowl and blend the rest of the mixture until smooth. Transfer the rest of the mixture to the bowl and mix until combined. 3. Use your hands to shape the mixture into 10 patties. Heat 1 tablespoon of oil in a large non-stick frying pan or griddle pan on a medium-high heat. Once hot, fry the patties in batches for a few minutes or until the base is golden. Carefully flip each patty with a spatula and fry the other side for a further few minutes or until golden. Serve: Serve the patties inside buns spread with mayonnaise (or vegan mayo) and filled with lettuce, tomato, tomato chutney and avocado and accompanied by sliced gherkins and some fries. Enjoy!

Details

Total time: 50 mins

Calories per plain burger: 187 calories

Yield: Makes 10 burgers

If you liked this Vegan Lentil and Mushroom Burger, try two of my most popular vegan burgers.

Mushroom and Lentil Sliders

10 Minute Spicy Bean Burgers

Disclosure: Hardie Grant sent me this cookbook to review and permission to publish this recipe. I was not expected to write a positive review and any opinions expressed are my own.