Appetizing Lentil, Mushroom & Bean Burgers

lentil burgers

lentil burgers

makes 8 burger patties


  • 1 can red kidney beans, drained & rinsed
  • 1 can green lentils, drain & rinsed
  • 1 clove garlic, diced
  • 1/2 red onion, diced
  • 230g mushrooms, finely diced
  • 100g cooked quinoa/bulgur wheat
  • 1 tsp smoked paprika
  • 1 tsp dried parsley
  • 1 tbsp soy sauce/tamari
  • 5-6 tbsp corn flour
  • 2 tbsp nutritional yeast
  • a good pinch of salt


Healthiest Vegan Recipes

Preheat oven to 200C/400F/180C fan/gas mark 6. Line a baking tray with non-stick baking parchment or lightly grease with a little olive oil.

First saute the mushrooms in a saucepan with a little water or oil for 10 minutes until the mushrooms are soft and there is no liquid at all in the pan. (meanwhile its a good idea to boil 40g dried quinoa while the mushrooms are cooking)

Once the mushrooms and quinoa are cooked, drain the quinoa and set them both aside.

Add the beans, lentils, garlic, red onion, mushrooms, 100g cooked quinoa, soy sauce, smoked paprika, dried parsley, nutritional yeast & a good pinch of salt in a food processor, then process for about 1 minute until everything is smooth. Add the corn flour and process for another 1 minute until combined. (add more corn flour if the mixture is too wet)

Place the burger mix into a large bowl and refrigerate for 30 minutes or so until the mixture becomes more firm. (or if you’re impatient like me, you can skip the firming process LOL), but don’t worry if the mixture is still slightly wet, it will be fine.

Scoop out 1 big heaped tbsp of the burger mixture with your hands, then make a ball shape, then press flat onto the baking tray until you form a round patty shape until all the mixture is gone.

Bake them into the oven for 30 minutes, turning them over half way through cooking time, until both sides are crisp and firm.

Serve inside a burger bun, or enjoy with some crispy oven baked fries and a salad! Enjoy!

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