Ingredients
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For the Mushroom and Lentil Burger Patties:
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1 cup dried green or brown lentils, rinsed and drained
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2 1/2 cups vegetable broth
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2 cups cremini or button mushrooms, finely chopped
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1/2 cup onion, finely chopped
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3 cloves garlic, minced
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1/2 cup rolled oats (gluten-free if needed)
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2 tsp Italian seasoning
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1/4 cup nutritional yeast
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1 Salt and black pepper to taste
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1 Olive oil for frying
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For the Sun-Dried Tomato Aioli:
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1/2 cup vegan mayonnaise
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2 tbsp sun-dried tomatoes (packed in oil), finely chopped
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1 clove garlic, minced
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1 tsp lemon juice
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1 Salt and black pepper to taste
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For Burger Assembly:
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1 Whole wheat or gluten-free burger buns
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1 Sliced tomatoes
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1 Fresh basil leaves
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1 Baby arugula
Directions
Place the top bun over the toppings and press gently to secure. Serve your Vegan Italian-Inspired Mushroom and Lentil Burger with a side of oven-roasted rosemary potatoes for an Italian-inspired meal.
This burger is a delicious way to enjoy the rich flavors of Italy while staying true to a vegan and gluten-free lifestyle. Buon appetito!
Steps
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1
Done
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For the Mushroom and Lentil Burger Patties: |
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2
Done
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In a medium saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 20-25 minutes or until lentils are tender but not mushy. Drain any excess liquid and set aside. |
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3
Done
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In a skillet, heat a drizzle of olive oil over medium heat. Add chopped mushrooms and onions. Cook for 5-7 minutes, or until the moisture from the mushrooms has evaporated and they turn golden brown. Add minced garlic and cook for an additional 1-2 minutes. Remove from heat and set aside. |
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4
Done
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In a food processor, pulse the rolled oats until they resemble breadcrumbs. |
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5
Done
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In a large mixing bowl, combine cooked lentils, sautéed mushroom mixture, pulsed rolled oats, Italian seasoning, nutritional yeast, salt, and black pepper. Mix well. |
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6
Done
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Form the mixture into burger patties of your desired size. |
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7
Done
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Heat a skillet over medium-high heat and add a drizzle of olive oil. Cook the patties for about 4-5 minutes on each side or until they are golden brown and firm. |
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8
Done
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For the Sun-Dried Tomato Aioli: |
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9
Done
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In a small bowl, combine vegan mayonnaise, finely chopped sun-dried tomatoes, minced garlic, lemon juice, salt, and black pepper. Mix well to make the sun-dried tomato aioli. |
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10
Done
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For Assembling the Burger: |
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11
Done
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Toast the whole wheat or gluten-free burger buns if desired. |
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12
Done
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Spread a generous amount of sun-dried tomato aioli on the bottom half of each bun. |
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13
Done
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Place a mushroom and lentil patty on top of the sauce. |
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14
Done
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Add sliced tomatoes, fresh basil leaves, and baby arugula. |
