Looking in my fridge one day staring back at me was a bag of mushroom that needed to be eaten ASAP. With the fridge door open and me standing there like a vegetable eating zombie, I was going through the catalog of vegan mushroom meals I have implanted in my brain. Then the light bulb went off, rather it went out. The light bulb actually died. How long was I holding that door open? But I had an idea. I was to make a mushroom burger.
A Mushroom Burger is born
Plant Based burgers have been my arch nemesis in the vegan cooking world. Typically they will fall apart, be too mushy or just overly complicated to make. I was already setting myself up to fail by thinking this would just be another pizza burger incident all over again. You do know the definition of insanity is to do the same thing over and over again while expecting a different result. By that definition, food bloggers must be insane.
Yet this time was different. Like a Lego master builder, I started putting the ingredients for this mushroom burger together. It will have lentils to bind it, sun-dried tomatoes for taste and fresh parsley because I love parsley.
I am not big on recipe writing. In fact, I hate it. It’s just too repetitive, so below you will find what you need to make these lentil mushroom burgers and just how to make them.
|1/2 cup||Dried Lentils (I used green)|
|1 cup||Vegetable Broth|
|2 cups||Chopped Mushrooms (white or brown)|
|1/2 cup||Diced Yellow Onion|
|1/4 cup||Fresh Parsley|
|3-4||Sun-Dried Tomatoes in oil.|
|1 tablespoon||Hemp Seeds (optional)|
|1/2 cup||Vegan-Friendly Bread Crumbs|
Prepare the dried lentils ahead by cooking them in the vegetable broth. I bring the vegetable broth with lentils to a boil. Cover and turn to simmer for 20 mins. After 20 mins I turn the heat off and let the lentils sit, covered, for another 20 mins.
In the meantime, you can prepare the mushroom by sauteed them along with the onion. I don’t use oil but 1 tablespoon of water to help the cooking process. I add in the tamari once the mushrooms begin to soften. Cooking until mushrooms are tender and the onions are translucent.
Transfer mushrooms and onion to a high powered blender or food processor. Add lentils along with the sun-dried tomatoes and parsley. Blend until all the ingredients are incorporated.
Move the mixture to a bowl and add in the hemp seeds and breadcrumbs. Mix together. The mixture should be sticky but not so sticky that it sticks to your hands. If you find it too wet add in a bit more breadcrumbs.
The best way to form a patty
To form into patties I have found the easiest way is to take a 1/2 cup measuring cup and cover with plastic wrap. Scoop up the mixture into the cup and pack down. To remove you can either tip the measuring cup upside down in the palm of your hand or pull on the sides of the plastic wrap to pull the formed patty out. Once removed use your hands to form a patty shape.
Set oven to 425 degrees Fahrenheit.
Add 1 tablespoon of avocado oil or another high heat oil, to a hot frying pan and fry each side of the patties for around 3 to 5 mins. You want each side of the patty to be browned. Place patties onto a baking sheet and cook in the oven for 15 mins each side. The longer you cook the patties in the oven the firmer they will become.
You can top this mushroom burger any way you please. I like to make an avocado aioli to spread on my bun and top with fresh spinach and tomato.
I really hope you enjoy this mushroom burger. If you are looking for an idea you a yummy burger topping check out my Roasted Garlic Avacado Sauce. Be sure to leave me your comments and if you Instagram your food like I do make sure to tag #veggievannie
~Peace & Love your plants, VeggieVannie