LENTIL AND OLIVE VEGGIE BURGERS

These veggie burgers are LEGIT. When LJ tried them, he called them “gourmet,” so yeah, I’m onto something. 

I think they would also be delicious adapted into a baked falafel, over rice and lettuce. Perhaps with a lemon-tahini dressing? But I digress.

I used this recipe as a starting point, but added my own neon spin to it. I also topped the patties with a quick mushroom and onion sauté that LJ whipped up and highly recommend you do the same. 

Print Recipe

Lentil and Olive Veggie Burgers

Upgraded vegetarian burgers

Prep Time20 mins

Cook Time25 mins

Course: Main Course

Cuisine: Mediterranean

Servings: 4

Equipment

• Immersion blender or food processor

Ingredients

Burger Patties

• 1 tbsp olive oil
• 1 small yellow onion, diced
• ½ lb white mushrooms, thinly sliced
• 2 large garlic cloves, minced
• ¼ tsp dried thyme
• ⅛ tsp dried tarragon
• ¼ tsp Aleppo pepper (you can omit if you don't have this ingredient).
• ¼ c pitted kalamata olives
• ¼ tsp red pepper flakes
• 1 tbsp Worcestershire sauce
• 2 tsp lemon juice, freshly squeezed
• 8 oz cooked brown lentils
• ½ cup panko bread crumbs, divided in half
• cooking spray
• 4 burger buns

Mushroom and Onion Sauté

• 1 tbsp olive oil
• 1½ tbsp butter
• 1 yellow onion, thinly sliced
• 2 cloves garlic, minced
• 4 oz white mushrooms, sliced
• 2 tsp Worcestershire sauce
• 1 tsp soy sauce
• ¼ tsp Aleppo pepper (you can omit if you don't have this ingredient)
• salt and pepper to taste

Instructions

Burger Patties

• Preheat oven to 350°F.
• Heat olive oil in large skillet with high sides over medium heat. Add the onions and cook for 3 minutes.
• Add the mushrooms, garlic, thyme, tarragon and Aleppo pepper. Cook for an additional 7 minutes, stirring occasionally to avoid burning.
• Place the mushroom mixture, olives, red pepper flakes, lentils, Worcestershire sauce, lemon juice and ONLY ¼ cup bread crumbs in a separate bowl. Use an immersion blender (or food processor) to finely chop, but do not over-blend. There should still be a few larger pieces visible.
• Add the remaining breadcrumbs and stir to combine.
• Divide mixture into 4 equal patties (shaped by rolling into balls and flattening slightly).
• Line a baking pan with parchment paper and spray lightly with cooking spray. Add the prepared patties to pan and bake for 15 minutes.
• Flip the burgers over and cook an additional 10 minutes.

Mushroom and Onion Sauté

• While patties are cooking, heat olive oil and butter in sauté pan over medium heat. Add the onions and garlic. Cook for about 5-7 minutes, stirring as needed.
• Add the mushrooms and cook for 5 minutes.
• Add Worcestershire sause, soy sauce, aleppo pepper and salt and pepper. Stir to combine and cook an additional 3-5 minutes at medium heat, stirring as needed.
• Turn heat to low and cook until the mixture starts to thicken, about 7 minutes.

Burger Assembly

• Toast the buns, and place a patty on each bun. Top with the sautéed mushrooms and onions. Enjoy!

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