Say goodbye to bland, crumbly veggie burgers! If you’re on the hunt for a truly satisfying, flavour-packed patty that holds together perfectly, your search ends here. These Mushroom Lentil Patties are the real deal. They’re rich with earthy umami from the mushrooms, hearty and wholesome thanks to brown rice and lentils, and seasoned to perfection. They’re not just a meat substitute; they’re a delicious meal in their own right. Perfect for pan-frying and piling high on a toasted bun with all your favourite toppings!
Ingredients
• Makes 5 patties
• 2 cups / 500 mL water
• 1/2 cup / 125 mL brown rice
• 1/2 cup / 125 mL dried green lentils, picked over and rinsed
• 1 tablespoon / 15 mL coconut or olive oil
• 1/2 onion, diced
• 2 cups / 500 mL sliced mushrooms
• 1/4 cup / 60 mL bread crumbs
• 3 tablespoons / 45 mL chopped fresh parsley
• 2 tablespoons / 30 mL nutritional yeast
• 1/2 teaspoon / 2 mL salt
• 1/4 teaspoon / 1 mL dried thyme
• 1/4 teaspoon / 1 mL dried basil
• 1/4 teaspoon / 1 mL paprika
• Pinch of black pepper
• 1 tablespoon / 15 mL oil, for frying
Instructions
1. In a medium pot, bring the water to a boil. Add the brown rice and lentils, reduce heat to low, cover, and simmer for 50 minutes or until all the water is absorbed.
2. Transfer the cooked rice and lentil mixture to a large bowl. While it’s still warm, use the back of a large spoon or a potato masher to mash the mixture until it starts to bind together. Set aside to cool slightly.
3. While the rice and lentils cool, heat 1 tablespoon of coconut or olive oil in a skillet over medium-high heat. Add the diced onion and sliced mushrooms and cook for about 5 minutes, stirring occasionally, until the onions are soft and the moisture from the mushrooms has evaporated.
4. Remove the skillet from the heat. Stir the bread crumbs, fresh parsley, nutritional yeast, salt, thyme, basil, paprika, and pepper directly into the mushroom and onion mixture.
5. Add the seasoned mushroom mixture to the bowl with the mashed rice and lentils. Mix everything together until well combined.
6. Divide the mixture and form it into five 4-inch (10 cm) patties.
7. Heat the remaining 1 tablespoon of oil for frying in a large skillet over medium heat. Carefully place the patties in the skillet and cook for 2 to 3 minutes on each side, until golden brown and crispy.
Nutritional Information
• Per patty
• Calories: 222
• Protein: 11 g
• Fat: 5 g
• Carbohydrate: 35 g
• Dietary Fibre: 4 g
• Iron: 3 mg
• Zinc: 2 mg
• Vitamin B12: 1.3 mcg
• Sodium: 239 mg
• Percentage of calories from protein 18%, fat 21%, carbohydrate 61%
Pro Tips
• For perfectly uniform patties, line a 4-inch wide-mouth jar lid with plastic wrap. Press the mixture firmly into the lid, then use the plastic wrap to lift the formed patty out.
• Ensure you cook the mushrooms until all their moisture has evaporated. This is the key to preventing a soggy patty mixture.
• Feel free to customize the spices! A pinch of cumin, celery seed, or a dash of Cajun spice can add a wonderful new flavour dimension.
• These patties freeze beautifully. After forming them, place them on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer-safe bag or container for up to 3 months. Cook from frozen, adding a few extra minutes per side.
FAQ
Q: Can I make these mushroom lentil patties gluten-free
A: Yes, absolutely! To make this recipe gluten-free, simply substitute the regular bread crumbs with your favorite gluten-free bread crumbs or use an equal amount of rolled oats (certified gluten-free if necessary) as a binder. The patties will be just as delicious and hold together perfectly.
Q: Are these veggie burgers a good source of protein
A: Yes, they are an excellent source of plant-based protein. Each patty contains 11 grams of protein, primarily from the lentils and brown rice. This combination creates a hearty and satisfying meal that will keep you full and energized.
Q: How should I store leftover mushroom lentil patties
A: These patties are perfect for meal prep. You can store cooked patties in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them uncooked as suggested in the Pro Tips: place formed patties on a parchment-lined tray, freeze until solid, then transfer to a freezer-safe bag for up to 3 months. You can cook them directly from frozen, adding a few extra minutes per side.
Q: What can I use instead of nutritional yeast
A: If you don’t have nutritional yeast, you can omit it, but it adds a wonderful cheesy, umami flavor. For a similar savory depth, you could try adding 1 tablespoon of soy sauce or tamari to the mushroom mixture while cooking. Just be mindful of the salt content and adjust the added salt accordingly.
