Lentil & Mushroom Burgers

Sep 13, 2022

Makes 8.


  • 1 cup of cooked lentils
  • 1 (8 oz.) box of mushrooms, roughly chopped
  • 1 flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water)
  • 1 small onion, diced
  • 4 cloves garlic, roughly chopped
  • 1 teaspoon of paprika
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon of dried oregano
  • 1/2 teaspoon of dried basil
  • 1 teaspoon of sea salt
  • ½ teaspoon of black pepper
  • 2 tablespoon of vegetable broth or water
  • Gluten free buns, lettuce and tomatoes to serve


  • Preheat the oven to 375°F and line a baking sheet with parchment.
  • In small bowl, combine the ground flax and water and mix. Set it aside to congeal.
  • In a large sauté pan, heat up 2 tablespoon of vegetable broth over medium high heat. Sauté the onion in the vegetable broth for 3 to 5 minutes or until tender.
  • Add the mushrooms, garlic, cumin, paprika, oregano, basil and sea salt and pepper to the sauté pan. Add splashes of broth to prevent sticking. Continue to cook for 5 minutes or until the mushrooms are tender and cooked through and the water released is all dried up. Let it cool a bit.
  • In a food processor, combine the cooked lentils, sautéed mushroom and onions and the congealed flax egg. Pulse 3 to 5 times in short burst, to roughly chop everything into coarse crumbs.
  • Form into burger patties and place on the prepared baking tray
  • Bake for 20 minutes. Flip the patties and bake for another 20 minutes. 
  • Serve over gluten free buns with lettuce and tomatoes.
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