Lentil, Mushroom and Olive Veggie Burgers
Serves 12 (Makes about 12 slightly larger than slider size patties)
Recipe type: Entrees
Serves: 12
  • 1 tablespoon of extra virgin olive oil
  • 1 small onion, diced medium (about 1 cup) Note: I used a chopper for this.
  • 8 ounces of fresh mushrooms, cleaned and sliced
  • 3 cloves garlic, minced fine (I used a food processor)
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon dried parsley
  • ½ cup pitted Kalamata olives (you could use any type you prefer)
  • 1¼ cup dried lentils (I used green ones)
  • 2 pieces of whole wheat bread
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons lemon juice
  • Cooking spray
  1. Preheat oven to 350 degrees
  2. Cook the lentils in a pot on the stove according to the package directions. If you still have water left in the pot when the lentils are cooked and tender, just drain them in a strainer.
  3. In your food processor, process the whole wheat bread into crumbs. Remove and set aside in a bowl.
  4. Also in the food processor, chop the olives into small pieces. Remove and set aside in a bowl.
  5. Wipe the processor clean with a paper towel after processing the olives. Place the garlic and mushrooms in the processor and process until finely chopped.
  6. In a large pan, heat the olive oil and cook the onions until tender, about 2-3 minutes.
  7. Add the mushrooms, pepper, thyme and parsley to the pan of sautéed onions and s cook until the mushrooms are done, about 3-5 more minutes.
  8. Once the mixture is tender and cooked, remove from the stove and place the mixture in your food processor. Add the vinegar, lemon juice and cooked lentils. Pulse until combined. The mixture should be the consistency of a thick paste.
  9. Add one cup of bread crumbs (if you have more than a cup, only add one cup) and pulse until combined.
  10. Add the chopped olives and pulse until combined.
  11. Line two baking sheets with aluminum foil or parchment paper and spray with cooking spray.
  12. Divide the mixture into 12 even patties, about ¼ inch thick. I put 6 patties on each sheet so they were not too close together.
  13. Bake for 20 minutes or until golden on top.
  14. Flip the patties and bake another 20 minutes. (The patties will be somewhat soft. I found it helpful to use two spatulas to flip them. I used one to scoop the underneath the patties and the other to help me guide the patties onto the spatula so they stayed together better and were easier to flip.
  15. Patties should be a golden color when you flip them.
  16. Serve on a whole wheat bun with your favorite condiments, such as lettuce, tomato and onion.

Lentil Burger