Zero Waste vegan burger recipe with lentils and mushrooms
I am mostly cooking spontaneous and without a lot of fancy ingredients. Like these Vegan Mushroom Lentil Burger Patties. I don’t weigh ingredients, I mostly measure by eye, hand or glasses/cups. If you feel the patty dough is a little too wet or won’t stick together, feel free to use a little extra flour or flax or oats , if you are a vegetarian, you can even use an organic egg.
I bought all of the ingredients Zero Waste: lentils, beans, oats and seasoning from bulk, veggies unwrapped and with mesh produce bags, the bread rolls with my own bag for bread.
Vegan Burger Recipe
Prep: 30min | Cook: 30min | Ready in: 1h
Ingredients for two people:
- 3 big potatoes (or 4 smaller ones) as side dish (you can make a side salad or homemade potato chips if you want too)
- 6 mushrooms
- 1/4 Courgette
- 1/2 small onion
- 1 garlic
- 1-2 hand full cooked red beans
- 1 cup cooked red lentils
- 1 glass quick rolled oats
- 100-125ml hot water (half drinking glass)
- Salt, pepper, herbs, chili flakes as you wish…
- Green salad leaves, cucumber, tomato slices as topping (if you like you can use pickled cucumbers or Avocado too)
- 2 Burger buns (or Bread Rolls, Bagel)
- First preheat the oven for the potato’s: 400°Fahrenheit/200°Celsius
- Wash and cut the potatoes into same sized pieces. Put them onto a tray and mix with olive oil and seasoning. Push into the oven and let them cook while you prepare the burger. Depending on the size and potato they need approx. 30-40 minutes. (Stir after 20 minutes of baking.)
- Cut mushrooms, onion, garlic and courgette into really small pieces (of you have a grater use this one for the courgette) and let them cook in a pan with a little oil and salt, pepper, spices.
- Let them cook until most of the moisture is gone.
- Mix the mushroom mix with the cooked lentils and red beans and mash with a fork or a potato masher if you have one.
- Then ad the oats to the veggie mix, stir and ad the water step by step. If you feel like it get’s too wet ad a few more oats or a bit whole wheat flour.
- Set the bowl aside to cool off and to let the oaks soak and set. The oats will make the dough a little solid so you normally don’t need any flax flour, or egg alternatives. You just need to get the feeling how solid the “dough” should be. (It can vary if you use different sized mushrooms, or just if the veggies still have a lot of moisture after cooking). If you have enough time, prepare the dough in the morning or around midday and let it soak until dinner.
- Prepare the toppings while waiting.
- If the patty dough is ready, wet your hands a little and form the wanted sized patties.
- Heat the pan with a little oil on medium heat and cook the patties until they are golden from the outside.
- Toast Bread Rolls while the patty is in the pan.
- If you like put some avocado or mustard or ketchup on the bun before you ad the patty. Top with your favorite toppings, serve the potatoes or salad as side dish and enjoy.
- I am always making a little more patties than we eat for dinner, so we can eat them the next day with a mixed salad. No food gets wasted!! Left over’s are always good to eat next day or freeze the uncooked patties for the next time you fancy a burger.