LENTIL AND MUSHROOM BURGER WITH GARLIC
The Lentil and Mushroom Burger With Garlic is a hearty and protein-rich option perfect for any plant-based meal. It is combining earthy mushrooms with fibre-packed cooked lentils, which delivers deep umami flavour in a simple and wholesome format. The breadcrumbs provide a gentle crispness, while garlic powder infuses the patty with comforting savoury notes. It’s an ideal recipe when you’re short on time but craving something satisfying and nutritious. It is made with just five ingredients, which are easy to prepare and pair wonderfully with fresh salads, gluten-free buns or as a lettuce-wrapped low-carbohydrate option. Whether enjoyed as a weeknight dinner or prepared in batches for meal preparation, it offers excellent versatility. You can also enhance its texture and taste with your favourite herbs or finely diced vegetables. It is pan-fried to a golden finish and served hot for a healthy and comforting main course.
RECIPE CATEGORY
Dinner
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
Pan-Fry
OCCASION/HOLIDAY
Casual Dinner
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Quick & Easy, Healthy, High Fibre, Wheat / Gluten-Free
DISH TYPE
Sandwich
INGREDIENTS
There are following ingredients for the Lentil and Mushroom Burger With Garlic:
- 50 grams | 1.76 ounces | ¼ cup cooked lentils
- 20 grams | 0.71 ounces | ¼ cup chopped mushrooms
- 7 grams | 0.25 ounces | 1 tablespoon breadcrumbs
- 2 grams | 0.05 ounces | ½ teaspoon garlic powder
- 6 grams | 0.21 ounces | 1 teaspoon fine sea salt
- 2 grams | 0.07 ounces | 1 teaspoon black pepper
- 15 millilitres | 0.51 fluid ounces | 1 tablespoon olive oil
FULL NUTRITIONAL INFORMATION
- Calories: 138 kilocalories
- Fat: 2.2 grams
- Saturated Fat: 0.3 grams
- Carbohydrate: 25.1 grams
- Sugar: 2.4 grams
- Fibre: 5.7 grams
- Sodium: 2440 milligrams
- Protein: 6.7 grams
- Calcium: 48 milligrams
- Potassium: 315 milligrams
- Iron: 2.6 milligrams
PREPARATION
There are following ingredients for the Lentil and Mushroom Burger With Garlic:
- Prepare Mushrooms and Lentils: Ensure mushrooms are finely chopped and lentils are well-cooked and slightly mashed for binding.
- Mix Ingredients: In a medium bowl, combine lentils, mushrooms, breadcrumbs, garlic powder, salt and pepper. Stir until fully incorporated.
- Rest the Mixture: Let the mixture rest for 3 to 5 minutes so the breadcrumbs can absorb excess moisture and improve binding.
- Shape the Patty: Form the mixture into a single patty using your hands. If it feels loose, add a small amount of extra breadcrumbs.
- Preheat the Pan: Heat olive oil in a non-stick pan over medium heat.
- Pan-Fry the Burger: Place the patty in the pan and cook for 3 to 4 minutes on each side until golden brown and heated through.
- Serve: Enjoy warm in a bun, on a salad or wrapped in lettuce with your favourite toppings.
PREPARATION TIME
10 minutes
COOKING TIME
8 minutes
TIPS
Here are some helpful tips for Lentil and Mushroom Burger With Garlic:
- Dry the Mushrooms: Sauté mushrooms first if they release too much water to avoid a soggy patty.
- Firmness Fix: If the patty feels too wet to shape, chill the mixture in the refrigerator for 10 to 15 minutes.
- Batch-Friendly: This recipe doubles well and makes it great for meal preparation or family meals.
- Customise the Size: Shape into mini sliders for snacks or appetisers.
VARIATIONS
- Add Herbs: Mix in chopped parsley, coriander or chives for freshness.
- Boost Protein: Add a teaspoon of hemp seeds or nutritional yeast to increase protein content.
- Spice It Up: Include a pinch of chilli flakes, paprika or cumin for a spicier and smokier profile.
- Gluten-Free Option: Use gluten-free breadcrumbs or almond flour to maintain structure.
- Texture Twist: Add 1 tablespoon of finely chopped nuts for added crunch.
PREPPING AND STORAGE
- Refrigeration: Store uncooked patties in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze patties (raw or cooked) with parchment between layers for up to 1 month.
- Reheating: Reheat cooked patties in a skillet over medium heat or in the oven at 180° Celsius until warmed through.
