Portobello Mushroom Burgers

The great flavor of portobello mushrooms in a veggie burger.

Yield 4 burgers
Time 2 hours
  • large saucepan
  • food processor or masher
  • knife
  • large frying pan
  • large bowl
  • 2/3 c dry lentils
  • 6 oz portobello mushrooms
  • 2 T olive oil
  • 1½ c onion, minced
  • 2 large cloves garlic, minced
  • ½ t ground cumin
  • ½ t salt
  • black pepper
  • 2 c bread crumbs
  • ½ parsley, chopped
Directions Simmer the lentils in water until tender, about 25 minutes. Let cool, then mash or purée.

Trim, clean, and finely chop the mushrooms.

Sauté onions in 1 T olive oil, stirring occasionally, until soft, about 5 minutes. Add garlic and cook for 2 more minutes, stirring constantly. Add mushrooms and cumin and cook for 5 minutes, stirring occasionally, add salt and pepper, and remove from heat.

Transfer all ingredients to a single bowl and mix well. Chill for at least one hour.

To cook: Form the mixture into four patties and either fry them over medium heat until golden brown, about 3 minutes on each side, or grill them over coals. Serve hot.

Notes Adapted from Didi Emmons’ Vegetarian Planet.
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Veggie Burgers     Vegan Recipes     Vegetarian Cookbooks