Meatless Monday: Vegan French Lentil & Portobello Burgers

Vegan Lentil Portobello Portabella Burger

Do you ever have an insatiable craving for a delicious, summery burger — but don’t want the autolyzed yeast extract and soy protein isolates contained in many commercial veggie patties? There’s no need to go without!  You can make your own grain-free version using just a handful of healthy ingredients. Organic french lentils and fresh portobello mushrooms combine to make a nutritious, mouthwatering vegan burger.

Organic French Lentils/Lentilles du Puy

These beautiful blue-green legumes have a unique nutty flavor.  Since they are lower in starch than other lentil varieties, French lentils hold their shape nicely after cooking. A single cup of cooked lentils offers nearly 30% of the daily requirement for iron, and 90% of the requirement for folate, an essential B-vitamin.

Organic French Lentils

Portobello Mushrooms (Also “Portabella”)

Just one of these rich, earthy mushrooms contains more potassium than a banana. A fantastic source of B-complex vitamins such as niacin and pantothenic acid, a portobello mushroom also provides one-third of the daily requirement for riboflavin.  Additionally, mushrooms are an excellent source of the mineral selenium.

Portobello Portabella Mushrooms

Vegan Burgers

3/4 c. diced portobello mushrooms
1 Tablespoon diced onion
1/2 Tablespoon chopped parsley

Saute in pan over medium heat until onions are translucent and the moisture has evaporated from the mushroom pieces. Cool slightly.

In a blender, blend the following into a thick paste —

1 c. cooked, drained, organic french lentils
2 Tablespoons tapioca starch
mushroom, onion and parsley mixture (above)

In fry pan, heat oil to shimmering.  Reduce heat to medium.  Add patty mixture to hot pan by spoonful, flatten into shape of a burger with spatula.  Add sea salt and pepper to taste; cook approximately 5 minutes on each side.

Serving suggestion: top with organic mustard, Vegenaise, and organic tomato slices and wrap in a large lettuce leaf.  Enjoy!

First image courtesy the author’s husband. Second and third images via OnenJen and PeterSchauer on Flickr under a Creative Commons license.

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About the Author

Gina was born in Mexico, but spent her early childhood years in Eastern Europe. She gained her Associate and Bachelor degrees from schools in California and Michigan, respectively, and was mostly recently employed in the Business Systems field in California. Diagnosed with a corn allergy in her early twenties, Gina has taken on the challenge of living corn-free -- as well as dairy, wheat, and gluten-free -- in a corn-saturated world. She currently lives in beautiful Northern California. Gina loves her husband, watering her plants, writing poetry and blog posts, creating collages, browsing art galleries, eliminating toxic chemicals, reading the Bible, doing laundry, reading cookbooks and substituting ingredients in recipes, collecting broken shells from the beach, repurposing everyday objects, and watching curtains dance over open windows. Follow her on Twitter @gmunsey.