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No Meat Lentil Mushroom Plant-Based Burger Patties


There are so many vegan alternative meals that I love to make, not only for the lighter impact on the planet, but also for how much better we feel when we substitute a few common ingredients. Besides, it's always fun to expand the menu possibilities for the palate and experiment in the kitchen!


My past experience with store bought vegan products has been hit and miss, but these homemade burger patties have never failed to satisfy... And that goes for the non-vegan man of the house's appetite as well. 😉 These meatless burgers have even become a regular request!


They're simple to make, as long as you have a food processor handy and a couple pans!

How To Make Versatile Lentil Burgers


These have practically become a weekly go-to meal in my home. Although I used black lentils in this example, I definitely recommend using green lentils, since I found they hold together much better.


With just a few steps, you're on your way to an amazingly delicious and nutritious meal!


First things first, the base of the patty, the lentils! Pre-cook them in a ratio of 1 part lentils to 3 parts water. Bring them to a boil, lower to a simmer and let them cook for 15 minutes while you prep the mushrooms! Remove from heat and drain once they're tender.


How to Clean Mushrooms


There's quite a bit of debate about mushrooms and water, but being over 90% water themselves, this hasn't proven to be an issue yet!


I just give them a quick dunk in a water bath to break off the loose dirt, promptly remove them onto a towel to wipe off the surface, and dry them off. 


Then, remove and discard the stems and roughly chop them before adding to the food processor! This will ensure a more even texture.




How to Cook Mushroom Lentil Burger Patties


For starters, you want a larger skillet or frying pan. You can use the same pan for 3 steps! Warm the pan over medium high heat with one tablespoon of cooking oil, then add the mushrooms to cook them down and release their liquids. 


Once the liquid starts to cook off, you can add the cumin and coconut aminos for the last couple minutes to meld them in. The mushrooms should look somewhat like ground meat with most of the liquid gone.




Next up are the onions and garlic, also roughly chopped, then sautéed until softened and lightly browned.


Put the drained lentils along with all the other ingredients back into the food processor and give it another whirl, using the pulse button or pulsing manually, until the mixture starts to combine and hold together.




It's done when it has a thick consistency and is quite sticky, so it's best to have a small bowl of warm salt water to help keep hands and messes manageable between patties.




Also, have the baking sheet ready to go before you handle the mixture. It makes for an easier process! Before freezing, make sure to pack them down and the press around the sides to condense and shape them nicely.




You should get 6 patties out of a batch, 5 if they're extra hearty. I usually cook 3 and save the other 3 to cook fresh for lunch or dinner the next day. They also make great wrap stuffers and salad toppers when broken up mixed with similar ingredients used for burgers!


It's best to cook them with a little patience, as patience always pays off in the end. Cook them on medium heat and be careful not to rush them on a higher temperature.


Here are some other amazing plant-based meat alternative recipes to try!


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Let us know how you dress up your favorite burger, and please send us a pic on the links below, we love to see your creative ideas! Also feel free to share any of your favorite recipes to make and share it with the Assuaged community on our ➡️Share A Recipe⬅️ page!

No Meat Lentil Mushroom Plant-Based Burger Patties

No Meat Lentil Mushroom Plant-Based Burger Patties

Yield: 6
prep time: 15 M cook time: 45 M total time: 1 H



How to cook No Meat Lentil Mushroom Plant-Based Burger Patties

  1. Rinse lentils and pick out any undesirable pieces before adding with 3 cups of water to a medium saucepan. Bring to a boil, then simmer about 15 minutes, until tender. Drain and set aside. ***(There WILL be extra left, this ration makes about double what is needed for this recipe, great for salads.)
  2. Mix ground flaxseed and 3 tbsp of water. Set aside.
  3. Wash mushrooms and chop them roughly before adding to your food processor. Pulse the mushrooms until broken up and chunky consistency.
  4. In a large skillet, add 1 tbsp olive oil over medium-high heat. Add mushrooms and cook around 5-7 minutes, until the water releases and starts evaporating. Add ground cumin and coconut aminos, then cook a few minutes more. Most of the liquid should be absorbed.
  5. Place mushrooms back into the food processor and set aside.
  6. Add another tablespoon of oil to the frying pan over medium heat, then add in chopped onion and garlic. Sautee until translucent and softened, about 5-7 minutes.
  7. Place onion mix with mushrooms in food processor, then add 1 1/2 cups of lentils, oats, zucchini, flax seed, smoked paprika, and chipotle powder. Pulse until the mixture breaks down and begins to stick together.
  8. On a baking sheet lined with parchment paper, form mixture into 6 patties, and place in the freezer for 20 minutes.
  9. In a large frying pan over medium heat, add another tablespoon of olive oil and place 3-4 patties in once hot. Do not overcrowd! Cook 5-6 minutes on each side, until the edges start to brown.
  10. Assemble your healthy, wholesome burger as preferred and enjoy!
Meat Alternative, Lentil Mushroom Patty, Egg Free, Zucchini, Nut-Free
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Ashley Woods

Ashley Woods

Hi there, currently I am attending Quantum University for Natural Medicine and Holistic Health. Growing up with some family members in the medical field while having others with issues that ranged from chronic illnesses to cancer to mental disease provided many dots to connect. Observing the connections and processes over the years has been a continuous drive for my passion of alternative healing. I have a deep-rooted interest in what I refer to as the three P's; Psychology, Philosophy, and Physics, and the revisions made by the field of quantum mechanics. I currently reside in Wyoming, to study and focus on the connection between how nature, simplistic lifestyle, and a healthy diet all contribute to optimal wellness. Mindfulness is key to a healthier self, inside and out, and each day is a new opportunity to embrace our best self and offer that to the world.

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