Go Back
Lentil Mushroom Burger with Garlic Herb Yogurt
Andre Lewis

Lentil Mushroom Burger with Garlic Herb Yogurt

Browned mushrooms bring savoriness while lentils provide a firm, nubby structure. Let the cooked mixture cool before shaping or it will stick to everything except itself. A measured garlic-herb yogurt gives the finished burger a clean, cool edge.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 8 oz cremini mushrooms finely chopped
  • 1 tbsp olive oil
  • 1 1/2 cups cooked brown lentils drained well
  • 1/2 cup old-fashioned rolled oats
  • 1 large egg beaten
  • 1 tsp soy sauce
  • 1/2 tsp kosher salt
  • 1/2 cup plain Greek yogurt
  • 1 garlic clove finely grated
  • 1 tbsp chopped fresh parsley
  • 1 tsp lemon juice
  • 4 multigrain hamburger buns
  • 1 cup baby arugula

Method
 

  1. Heat the olive oil in a skillet over medium-high heat and cook the mushrooms for 8 to 10 minutes until deeply browned and dry.
  2. Pulse the lentils and oats in a food processor 5 times until coarse, not smooth.
  3. Mix the lentil mixture with the mushrooms, egg, soy sauce and salt, then cool it for 10 minutes and shape 4 compact patties.
  4. Stir the yogurt, garlic, parsley and lemon juice together and refrigerate the sauce.
  5. Cook the patties in a lightly oiled nonstick skillet over medium heat for 5 to 6 minutes per side until browned and firm.
  6. Rest them for 3 minutes and toast the buns in the cleared skillet.
  7. Spread garlic herb yogurt on both bun halves and assemble each with arugula and one lentil mushroom patty.