Recipes and Cooking Lentil Veggie Burgers 4.0 (24) 5 Reviews For Meatless Monday or for the vegetarians amongst your barbecue crowd, mix up a batch of these mushroom and lentil veggie burgers. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 1, 2015 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Cook Time: 10 mins Total Time: 50 mins Servings: 4 Jump to Nutrition Facts Ingredients ¾ cup dry lentils* 1 ¾ cup water Nonstick cooking spray 8 ounce fresh cremini mushrooms, trimmed and chopped (3 cups) 1 cup peeled and chopped sweet potato 4 cloves garlic, minced 1 cup lightly packed arugula 2 tablespoon reduced-sodium soy sauce 2 tablespoon yellow cornmeal 2 tablespoon olive oil Directions In a medium saucepan combine lentils and 1 3/4 cups water. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes or until very soft. Drain any excess water. Meanwhile, coat a very large nonstick skillet with cooking spray. Cook mushrooms, sweet potato, and garlic in skillet over medium heat for 6 to 8 minutes or until sweet potato is tender, stirring frequently. Remove from heat; cool slightly. In a food processor combine the sweet potato mixture, 1 cup of the lentils, arugula and soy sauce. Cover and process with several on/off turns until mixture is nearly smooth. Stir processed mixture into the remaining cooked lentils until combined (mixture will be soft). Shape lentil mixture into four 1/2-inch-thick patties and sprinkle both sides with with cornmeal. In the same skillet heat oil over medium heat. Add patties to skillet and cook for 10 minutes or until an instant-read thermometer registers 165°F when inserted near the center of the burgers, turning patties once. Andy Lyons * Or, omit step 1 and use 2 cups purchased cooked refrigerated lentils. Optional Toppers: Whole wheat pita rounds, red pepper jelly, mixed baby greens and sauteed sliced sweet miniature peppers. Rate it Print Nutrition Facts (per serving) 262 Calories 8g Fat 36g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 262 % Daily Value * Total Fat 8g 10% Saturated Fat 1g 5% Sodium 301mg 13% Total Carbohydrate 36g 13% Total Sugars 5g Protein 13g Vitamin C 5.6mg 28% Calcium 46mg 4% Iron 3.5mg 19% Potassium 722mg 15% Folate, total 194.6mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.