Country Style Mushroom Burgers

Yiannoulla Burness
Oct 14
2 min read

Updated: Oct 16

These Mushroom & Lentil Burgers are hearty, savoury, and deeply satisfying — everything you want in a homemade veggie burger. They’re packed with earthy mushrooms, nutty lentils, and wholesome brown rice, creating a firm patty that holds together perfectly without any eggs or breadcrumbs. Every bite offers rich umami flavour and a soft, meaty texture that rivals any store-bought burger. Whether served in a bun piled high with toppings or alongside mash and salad, these burgers are a nourishing and delicious plant-based meal.

EQUIPMENT

Food processor or similar

Non-stick fry pan

Large mixing bowl

COOK THE LENTILS

INGREDIENTS

155g (¾ cup) brown lentils

3 cups water

¾ stock cube (vegetable based)

METHOD

*In a medium saucepan, combine lentils, water, and stock cube.

*Bring to the boil, then reduce the heat and simmer gently until the lentils are tender — this can take up to 60 minutes or more.

*Once cooked, drain well (save the liquid if you’d like to use it later for soup or gravy).

*Set lentils aside to cool completely before using.

BURGER INGREDIENTS

2 cups cooked lentils (firmly packed)

170g (1 cup, packed) finely chopped brown onion

230g (2 cups, packed) finely diced portobello mushrooms

215g (1½ cups) cooked rice (brown rice used here)

1½ heaped tsp garlic powder

¾ tsp liquid smoke (optional)

2 tbsp flax-meal (used as a binder)

1 tbsp psyllium husk (used as a binder)

METHOD

COOK THE ONION:

*Heat a little oil in a fry pan and cook the onion until soft and translucent. Remove and set aside.

SAUTE' THE MUSHROOMS:

*In the same pan, add the mushrooms with a light sprinkle of salt. Sauté until they release their moisture and it cooks away. Add the liquid smoke and continue cooking for another minute or two. Set aside to cool slightly.

BLEND THE BASE:

*In a food processor, combine the cooked lentils, mushrooms, onions, rice, and garlic powder. Process until the mixture is well combined and slightly broken down — it should hold together but still have some texture. Do not over process.

BIND AND SHAPE:

*Add the flax-meal and psyllium husk, then pulse a few times to mix evenly. Shape the mixture into patties using ring moulds or your hands.

COOK THE BURGERS:

*Heat a non-stick fry pan with a little oil. Cook each patty for a few minutes on each side until golden brown and firm. Transfer to a plate to cool slightly while you cook the remaining patties.

Makes about twelve.