Hearty Mushroom Lentil Burger

/Hearty Mushroom Lentil Burger

Hearty Mushroom Lentil Burger

This vegan burger recipe is so tasty that you will not believe it is meatless!

Full of flavor and healthy goodness, this is a great meat free hamburger to serve to both carnivores and plant eaters alike. Kids also love these πŸ™‚

This is a super easy recipe to follow and make right at home in your kitchen… meat free, mouth watering and healthy.

Hearty Mushroom Lentil Burger
Servings Prep Time
6Patties 10Minutes
Cook Time
Votes: 52
Rating: 3.83
Rate this recipe!
Print Recipe
Hearty Mushroom Lentil Burger
Servings Prep Time
6Patties 10Minutes
Cook Time
Votes: 52
Rating: 3.83
Rate this recipe!
Print Recipe
Hearty Mushroom Lentil Burger
Servings: Patties Units:
  1. To get started you will need a large frying pan and a food processor. You will also need a large baking tray lined with baking paper and an oven running at approximately 200 degrees Celsius or 400 degrees Fahrenheit.
  2. Place all the chopped mushrooms in the frying pan without water or oil on high heat. The moisture in the mushrooms will release as they heat up lubricating the pan. Once cooked, take the mushrooms off the heat and pour them into your food processor.
  3. Add the rest of the ingredients into the processor and pulse the mixture 10-15 times before opening and pushing any unprocessed ingredients off the sides. Give the mixture another 5+ pulses until the mixture feels right for making patties.
  4. Now it's time to take your lined baking tray and form up approximately 6 patties. Tip - I used an ice cream scoop to get an even amount of mixture
  5. Pop the patties into the oven for 15 minutes, then turn them over and give them another 10 minutes.
  6. While you are waiting for the patties to cook take that time to prepare your rolls, chop some lettuce, tomato, (beetroot if Australian), onions, avocado etc so that you are ready to eat once the patties are cooked!
Recipe Notes

Some quick ideas for vegan condiments you could try are vegan mayo, ketchup, mustard, salsa, pickles, chutney....the list is endless. Happy eating!

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By |2015-07-29T06:01:46+10:00January 17th, 2015|Recipe, Videos|39 Comments

About the Author:

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!


  1. Johnny G January 17, 2015 at 2:53 pm - Reply

    Can I cook them on my Cuisinart panini grill? I see you placed them on the top rack of your oven, does your oven have the heating element on the top? Mine does.

    • Anja January 19, 2015 at 12:20 am - Reply

      You could try it in your panini frill and see how it works. My oven circulates air from the back. I just put it at the top because it is the hottest part of the over πŸ™‚

  2. Carrie C. January 17, 2015 at 7:15 pm - Reply

    Hi Anja: Your hearty mushroom lentil burger looks so good! I am going to try making this recipe today. Yum!! Thank you for coming up with such healthy and beautiful recipes, and sharing them. I recently discovered your videos and have been watching several every day. One of your videos (from what I eat as a vegan for 30 day) showed a recipe with chopped, steamed potatoes topped with steamed broccoli. You mentioned that it had a mushroom sauce, but I don’t think the recipe was included. I believe it had corn flour and maybe white pepper? I want to make that recipe — do you have it posted someplace? I remember you asked your son a question in the video and he answered that he hadn’t heard anything you said, but he loved what you had made. Carrie C. in Oregon/USA

    • Anja January 19, 2015 at 12:21 am - Reply

      Thanks for your feedback πŸ™‚ I will do a mushroom sauce recipe soon πŸ™‚

  3. Julie January 27, 2015 at 8:49 am - Reply

    Love your recipes Anja. Keep them coming please. Can the burgers be frozen ok and also how long will the vegan mayo keep in fridge? Thanks

    • Anja January 27, 2015 at 9:59 pm - Reply

      Thank you πŸ™‚ I haven’t tried freezing the burgers, but it should be ok. The mayo will keep for about 7 days.

  4. Erica January 27, 2015 at 4:54 pm - Reply

    I love your recipes!
    Quick question, is tapioca flour a must or can I use wheat flour?

    • Anja January 27, 2015 at 10:00 pm - Reply

      You could use corn starch or arrowroot. It makes it lighter and not gluggy and dense.

  5. Judith March 22, 2015 at 8:06 pm - Reply

    Anja, I love your videos and recipes! So helpful and so good! Yours is my favorite vegan cooking website.

    I really don’t like mushrooms. Is there another vegetable to substitute in this recipe? I love lentil burgers, but most recipes are not vegan or just too much work. That’s what I love about your recipes and videos–simple, fast and great tasting!

    • Anja March 22, 2015 at 9:21 pm - Reply

      Hi Judith. Thank you for your feedback. So glad that you like the videos and recipes πŸ™‚ Instead of mushrooms you could try eggplant or tofu and maybe a little bit of miso paste for extra flavor. Hope that helps πŸ™‚ Enjoy!!!

  6. Karla August 9, 2015 at 1:33 am - Reply

    Hi Anja, Bless you for the beautiful recipes.
    I don’t understand the oats measurement in the Mushroom- Lentil Burger recipe – 417/75 Tbs in both metric and US Imperial.Could you clarify this?
    Also, in a different recipe, the vegan cream cheese, I was wondering if you can bake with this as in a cheese cake? That would be great as store bought vegan cream cheese is expensive a bit of a science project!:D. Thank you for the work that you do! Peace, Karla

    • Anja August 10, 2015 at 2:50 am - Reply

      It is 1/4 cup of oats. There is something odd going on with the conversions. I will get my IT guy to have a look into it. Thanks for letting me know.

  7. Shanta September 13, 2015 at 4:09 pm - Reply

    Hi Anja, thanks so much for all the incredible work and recipes- you are amazing. I was wondering if i could substitute the brown lentils for another type of lentils? I’m finding it difficult to find brown lentils!

    • Anja September 15, 2015 at 11:16 am - Reply

      You could use beans such as black beans or kidney beans. Glad you like the recipes πŸ™‚

  8. Luke October 11, 2015 at 4:16 am - Reply

    Dear Anja,

    I discovered your videos while trying out a vegan week. I went with the burgers as the first recipe to try out for myself as I was determined to find a decent tasting meatless burger. It’s safe to say I found the tastiest one ever! It is an inspiration that aside from showcasing the possibilities of vegan cuisine, you simply love what you do! Thank you so much for this!

    • Anja October 13, 2015 at 1:11 pm - Reply

      So glad that you like the recipe as much as I do Luke. Vegan food is so delicious once you know which ingredients to use πŸ™‚ Simple and tasty for the win!!! Give it a go for longer than a week and you’ll see what I mean πŸ™‚

  9. Teri November 10, 2015 at 3:00 am - Reply

    Hi, Anja~

    Thanks SO much for all your contributions. I’ve printed a dozen of your recipes so far, only been eating Vegan for 3 weeks now. My question is about the tapioca flour – in another recipe, you called for tapioca starch. Are these one and the same? I’m in the process of ordering some items not available locally, and can’t wait for everything to arrive to try out your recipes!!! πŸ™‚

    • Anja November 10, 2015 at 6:06 am - Reply

      So glad you are enjoying the recipes πŸ™‚ Yes, tapioca flour and tapioca starch are one and the same.

  10. Ron December 12, 2015 at 10:13 am - Reply

    Looks lovely Anja, could I make all your recipes with my airfryer, and blend with my Nutrymaster? ( Same as a Vitamix)
    Severn Beach,
    nr Bristol UK.

    • Anja December 12, 2015 at 5:55 pm - Reply

      It depends which recipes.

  11. Janet Miller January 28, 2016 at 8:06 am - Reply

    Where do I start? Was snowed in last weekend (Maryland, USA) and wanted a burger. Only problem: no lentils. Desperate and ready to take a chance. Substituted 2 1/2 cups red bulgar. Looks like a burger. Tastes like a burger. This combo of spices is other worldly. Didn’t make a sandwich. Smothered in Dr McDougall’s Fat Free Golden Gravy. Served with oven fries and corn and tomatoes. Go Anja! Go Anja!

    • Anja January 29, 2016 at 12:40 pm - Reply

      So glad you like the recipes as much as I do πŸ™‚ GO Janet! Go Janet! x

  12. Rena February 1, 2016 at 7:14 am - Reply

    Hallo Anja,
    ich liebe deine Rezepte. Danke fΓΌr das Teilen. Dank dir brauche ich jetzt keinen Kaese mehr und esse seit fast einem Jahr vegan.
    Ich habe viele Rezepte im Internet gefunden, aber deine schmecken mir am besten.
    Habe nur ein kleines Problem mit den Mengenangaben. Wie viel Gramm steckt in deinem Cup? Z.B. von Mehl oder Fluessigkeit?
    Ich habe sehr unterschiedliche Mengenangaben gefunden. Kannst du mir helfen?
    Ich danke dir fΓΌr deine Ideen und das du immer wieder neues mit uns teilst. Du bekommst von mir nicht nur einen Daumen, gleich 5 von 5! Liebe Gruesse aus Deutschland

    • Anja March 22, 2016 at 4:54 pm - Reply

      Hallo Rena, es freut mich sehr das die meine Rezepte am besten schmecken πŸ™‚ Meine Tasse (Cup) haelt 250ml. Alles gute aus Australien x

  13. Tama March 22, 2016 at 7:43 pm - Reply

    i made this 1 and it came out really good – i fried them in a pan – thin burgers … and the lentils were sprouted. thanks Anja , love your internet site

    • Anja March 24, 2016 at 11:41 am - Reply

      Thanks for your lovely feedback Tama πŸ™‚

  14. Jaroslaw February 24, 2017 at 2:39 am - Reply

    how do I get the site to display in US measurements? I click the box, nothing happens. I refresh and I’m back to the default of Metric. Thank you.

    • Anja May 18, 2017 at 8:15 pm - Reply

      It should be working now.

  15. Jan March 11, 2017 at 12:03 pm - Reply

    I can’t find canned lentils in the store. How many cups of cooked lentils would this be? Love your recipes!

    • Anja May 18, 2017 at 8:14 pm - Reply

      About 1 and 1/2 cup drained. You could also use black beans.

  16. Marleen March 22, 2017 at 6:35 am - Reply

    Oh thank god I found you! I have been eating soups and salads for three weeks and need something different and walla here was your site!
    I do have a questions about burgers, how do you get them so they are NOT gummy and gross like it’s uncooked in the center? I tried a burger recipe and the center was like porridge oh so gross.
    Thanks for ANY solutions!

    • Anja May 18, 2017 at 5:00 pm - Reply

      So glad that you like my recipes. Maybe make the burgers smaller and flatter so they cook more evenly. You can also try coking at a lower heat for longer so that they cook through evenly but don’t burn on the outside.

  17. Scott Malon January 27, 2018 at 7:13 am - Reply

    Anja, would vital wheat gluten substitute for tapioca flour in this recipe?. The gluten would add protein to the dish.

  18. Ellie Kerwood March 12, 2018 at 9:18 am - Reply

    Hello. My name is Ellie. I’m 5 years old and I’m a vegan. My Dad and I make your recipes all the time and I love them. I especially love this burger. And I’m now taking my first bite from my second burger. Thank you for your great recipes.

    • Anja March 16, 2018 at 5:57 am - Reply

      Hi Ellie… I’m so glad you like my recipes. It’s also great that you and your dad make these together. Maybe send me a photo one day of what you have created πŸ™‚

  19. Elizabeth June 5, 2018 at 11:29 pm - Reply

    Can’t wait! Just home from the store, the only ingredient I needed to get was the mushrooms. Today for lunch! Thank you so much.

    • Anja June 22, 2018 at 8:24 am - Reply


  20. Mary G June 6, 2018 at 3:17 am - Reply

    Your food is so GOOD! Thank you for sharing your recipes.

    • Anja June 22, 2018 at 8:24 am - Reply

      I’m so glad you like it! Thanks for being here πŸ™‚

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