Mushroom & Lentil Burger | Healthylife
Use nature’s patties – large field mushroom cups – in place of meat to make these delicious veggie burgers. Add some lentils and salted capers and you’ve created a meal that's going to leave your guests wanting more.
Mushroom & Lentil Burger



Use nature’s patties – large field mushroom cups – in place of meat to make these delicious veggie burgers. Add some lentils and salted capers and you’ve created a meal that's going to leave your guests wanting more.
Health Goals
Ingredients
- 60ml extra virgin olive oil
- 150g brown onions, chopped
- 25g kale, chopped
- 2 garlic cloves, peeled and minced
- 250g large field mushrooms, diced
- 150g pumpkin kernels, toasted and blended like breadcrumbs
- 400g green cooked lentils
- 4 tbsp salted capers, rinsed
- 30g tomato paste
- salt and pepper
Method
- Heat half the oil and sauté the onion, kale, and garlic until soft. Place into a food processor.
- Sauté mushrooms in the other half of oil until golden (not stirring too much). Tip into the food processor.
- Pulse with salt and pepper to form a coarse mixture.
- Take 1/4 out and place into a large bowl.
- Blend the remainder of the mushroom mix in the blender to form a smooth mix.
- Scrape into the bowl with the course blended mix and add all other ingredients.
- Combine in the bowl and make into 125g patties. If the mix is too wet, add a tablespoon of Psyllium husks which will absorb excess moisture and help bring them together.
- Pan fry in oil until golden and serve with your favourite burger condiment.
Nutrition Per Serving
Per 100g | Per serve | |
Energy | 784kJ | 1349Kj |
Protein | 8.7g | 12.1g |
Total Fat | 12.0g | 16.7g |
| 2.0g | 2.8g |
Total Carbohydrates | 8.9g | 12.4g |
Sugar | 1.6g | 2.3g |
Dietary Fibre | 3.8g | 5.2g |
Sodium | 148mg | 206mg |
Quantities above are a guide only. Gluten-free recipes have been created using products that don't contain gluten or gluten-containing ingredients. They should be used as a guide only. Please check the product label before consuming.