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Vegan Burger
Vegan Burger
20 min
30 min


  • Garlic – 1 large garlic clove, chopped
  • Cremini mushrooms – ½ lb, stems removed
  • Fresh thyme – 1 tbsp, leaves only
  • Extra virgin olive oil – 1+1 tbsps
  • Onion – 3 cups, chopped (about 1 large)
  • Canned lentils – 1 cup, drained and rinsed
  • Whole-wheat bread crumbs – ¾ cup
  • 1 large egg, whisked
  • Kosher salt – 1 tsp
  • Yellow cornmeal – 1/2 cup
  • Goat cheese - 2 oz (about 1/4 cup), crumbled
  • 6 whole-grain buns
  • Tomato – 8 slices (optional)
  • Fresh basil (optional)


  1. In a food processor, pulse the mushrooms with garlic and thyme until finely chopped and well combined.
  2. In a medium skillet, pre-heat 1 tablespoon of olive oil over medium heat. Cook the onions for about 15 minutes, stirring occasionally, until golden brown. Stir in the mixture from the food processor; cook for 2 or 3 minutes more until liquid evaporates and remove from heat. Let cool.
  3. Add the lentils into a large bowl; stir in the mushroom mixture; add bread crumbs, egg and salt, mix well. Moisten your hands and form 8 patties (take about ½ cup of the mixture per patty). Add the cornmeal into a plate and evenly coat the patties on both sides.
  4. In a non-stick skillet, pre-heat the olive oil over medium heat. Cook patties for about 3 minutes on one side until golden brown. Flip the patties over; cover each with cheese. Cook for another 3 minutes or enough to let the cheese melt. Top the burgers with tomato slices and basil leaves (if desired), place between whole-grain buns and serve.