Rating: 4 stars
23 Ratings
  • 5 star values: 14
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 2

For Meatless Monday or for the vegetarians amongst your barbecue crowd, mix up a batch of these mushroom and lentil veggie burgers.

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary

10 mins
50 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • 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.


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.

Nutrition Facts

262 calories; fat 8g; saturated fat 1g; carbohydrates 36g; mono fat 5g; poly fat 1g; insoluble fiber 13g; sugars 5g; protein 13g; vitamin a 4850.1IU; vitamin c 5.6mg; thiamin 0.4mg; riboflavin 0.4mg; niacin equivalents 3.8mg; vitamin b6 0.4mg; folate 194.6mcg; sodium 301mg; potassium 722mg; calcium 46mg; iron 3.5mg.