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!
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