Tag Archives: burger

Mushroom and Lentil Burger

Mushroom and Lentil Burger for Vegetarians

A Mushroom and Lentil Burger

A Great Vegetarian Burger

This Mushroom and Lentil Burger Recipe is the last in my Vegetarian Burger series. Unless I find more, this is the extent of the collection. There are enough Vegetarian Burger Recipes on this site to give you enough variety, whether you are cooking for your family or just using these when guests come over. This recipe is quite simple and does not take long in preparation. No food processor required for this one either. Please come back to these recipes every now and then and try them out. Enjoy!

Serves 4


1 x 400g can lentils, rinsed, drained
2 garlic cloves, crushed
380g mushroom cups, coarsely chopped
30g (1/3 cup) dried (packaged) breadcrumbs
2 eggs, lightly whisked
2 egg whites
Salt and freshly ground black pepper
1 ½ tablespoons olive oil
1 large (about 160g) brown onion, thinly sliced into rings
4 soft soy-linseed bread rolls, split in half, buttered
40g baby Parisienne salad


Combine lentils, garlic, mushroom, breadcrumbs, egg and egg whites in a large bowl. Season with salt and pepper. Divide mushroom mixture into 4 equal portions. Use your hands to shape each portion into an 8cm patty. Set aside.

Heat 2 teaspoons of the oil in a large non-stick frying pan over medium-high heat. Add the onion and cook, stirring occasionally, for 8 minutes or until brown. Transfer to a heatproof bowl and cover with foil to keep warm.

Heat the remaining oil in the same pan over medium-high heat. Add the patties and cook for 5 minutes each side or until brown and cooked through.

Place bottom halves of rolls on serving plates. Top with salad, patties, onion and remaining bread. Serve immediately.


Refrigerate the raw patties prior to cooking to allow them to firm up
Use any salad vegetables or coleslaw in the rolls
Add a mayonnaise to the burger
Try using a different type of roll
Serve on a plate with vegetables or salad

Facebooktwittergoogle_pluspinterestlinkedinmailby feather
Facebooktwittergoogle_pluslinkedinyoutubeby feather

Pumpkin, Chickpea and Zucchini Burger

Vegetarian Pumpkin, Chickpea and Zucchini Burger on Pide

Pumpkin, Chickpea and Zucchini Burger on Pide

Pumpkin, Chickpea and Zucchini Burger Recipe

Another in our series of Vegetable Burgers, we have quite a collection now. So if by any chance you are looking for a Vegetarian Burger for either yourself or someone else please have a look at our archives. This recipe has a lot of ingredients, however no more than the other recipes that I have posted. The beauty of this one is that it comes in a Turkish Pide. This recipe can be made up for the family dinner or come in handy when entertaining. These days you need to offer something Vegetarian and Gluten Free so this one fits the bill. Healthy, quick and some  interesting flavour is just what you need when cooking. Enjoy!

Serves 4


600g butternut pumpkin, deseeded, peeled, coarsely chopped
1 x 400g can chickpeas, rinsed, drained
1 large (about 180g) green zucchini, coarsely grated
1 egg, lightly whisked
2 tablespoons flour
1 ½ teaspoons sweet paprika
1 teaspoon ground cumin
Salt and freshly ground black pepper
1 tablespoon olive oil

1 x 450g loaf Turkish Pide
1 x 200g container natural yoghurt
2 tablespoons continental parsley leaves


Cook pumpkin in a saucepan of boiling water for 10 minutes or until tender. Refresh under cold water. Drain. Place in a bowl with chickpeas and mash. Add zucchini, egg, flour, 1 teaspoon paprika, and cumin. Season with salt and pepper. Stir until combined.

Heat oil in a non-stick frying pan over medium-high heat. Spoon pumpkin mixture into pan to make four 8cm patties. Cook for 4 minutes each side or until brown and cooked through.

Combine yoghurt and remaining paprika in a bowl.

Split pide and cut into 4. Toast and place on plates. Top with a pumpkin patty and paprika yoghurt. Sprinkle with parsley.


Can be placed in a wrap, bun or simply served on a plate with salad
Reheat and eat the next day
Great for barbecues
Take to work for lunch
Place patties in the refrigerator to firm up before cooking
Cook inside rings if mixture appears too soggy

Facebooktwittergoogle_pluspinterestlinkedinmailby feather
Facebooktwittergoogle_pluslinkedinyoutubeby feather