Lentil and Mushroom Burger
A hearty meatless burger perfect for batch cooking.
Lentil and Mushroom Burger
Makes 13 - 14 burgers
We love these burgers on a bun with lettuce and tomato however, our favorite iteration has spicy caramelized onions and cheese, on rye bread made into a patty melt.
“Recipe Tips:
1. I like to use a mix of shiitake and king oyster mushrooms, but use what you have.
2. I give the oatmeal a few pulses in a mini chopper to break it down a little and so the oats spread further, however, this is an optional step. Using un-chopped oats is fine as well.
3. These burgers freeze really well and will keep frozen for up to 6 months. To cook frozen burgers: over medium heat, cook for 12 – 16 minutes flipping 2 - 3 times until heated through and well browned on both sides.”
Ingredients
Lentils
454g (1 lb) lentils, brown or green
1 bay leaf
Bulgur
200ml (1 c) water
85g (0.50 c) bulgur wheat
1 T doenjang
Patty Finishing
3 T olive oil
420g (4.50 - 5 c) mushrooms, finely chopped
225g (1.50 c) onion, finely chopped
10 garlic cloves, minced
2.5 t ground cumin
2 t ground black pepper
2 t ground coriander
2 t onion powder
1 t garlic powder
1 t gochuagru
0.50 t kosher salt
0.50 t dried thyme
0.50 t sugar
0.25 t ground all spice
2 T soy sauce
4 T doenjang
43g (1/3 c) whole wheat flour
3 T glutinous rice flour
Burger Sauce
5 T mayo
4 garlic cloves, grated
1 chipotle chili, minced or 2 T sriracha
1 t rice vinegar
0.25 t kosher salt
Pinch of MSG
Finishing
Burger buns
Lettuce
Tomato
Caramelized onion
Cheese
Recipe Know-how
Burger Patty
1. Rinse and drain the lentils.
Place the lentils in a medium pot with the bay leaf and 1 t kosher salt.
Cover lentils with cold water by 5 inches. Cover pot and bring to a boil.
Reduce to a simmer and cook 12 - 15 minutes or until tender but not mushy.
The simmer should be strong enough that the lentils continue to gently roll around in the pot.
Drain lentils well and discard the bay leaf.
Set aside 115g (0.50 c) of the cooked lentils.
Cool lentils for 30 mins in the strainer.
The beans should remain slightly warm but not hot.
2. In a small pot, bring the water and doenjang to a boil.
Add the bulgur, cover and reduce the heat to low.
Simmer 12 – 15 minutes or until all of the water is absorbed and the bulgur is tender.
If the bulgur is not tender after the time period, add a little more water and allow it to continue to steam until tender.
Fluff the grain, remove from the pot and cool.
3. Place a piece of parchment paper on a rimmed baking sheet and set aside.
4. In a large saute pan over medium-high, heat the oil.
Saute the mushrooms for 7 – 10 minutes or until golden brown.
Add the onions and garlic with a pinch of kosher salt for 7 – 10 minutes longer or until softened.
Add the dry spices and seasonings. Cook for 60 seconds.
Turn off the heat. Add the soy sauce, scraping any fond from the pan.
Add the doenjang and mix well.
Cool slightly.
5. Pour the lentils into a large mixing bowl. Using a potato masher, mash the lentils into a semi-chunky paste.
Add the unmashed lentils and vegetable mixture and mix well.
Add the flours to the mixture. Combine well.
The mixture should hold its form when squeezed into a ball and should be moist but not overly sticky.
Add more whole wheat flour 1 T at a time as needed to reach the proper consistency.
Divide the mixture into 13 – 14 equal portions of 125 - 130g (0.50 c).
Using damp hands, shape one portion into a patty of your desired shape and size. Place the shaped patties onto the prepared baking sheet.
Repeat with the remaining portions.
Chill the patties for at least 1 hour before cooking.
Make burger sauce while the patties chill.
Burger Sauce
6. In a small mixing bowl, combine all of the burger sauce ingredients mixing well.
Refrigerate at least 1 hour before using.
Finishing
7. Heat a large saucepan over high heat. Add 2.5 T of vegetable oil.
Place patties in pan and reduce heat to medium.
Cook 5 - 6 minutes.
Flip and cook 5 - 6 minutes longer or until heated through and well browned on each side.
8. Serve on a toasted bun with the burger sauce and your favorite toppings.
