These burgers are the bomb (if I do say so myself).

If you’re looking for a substitute to a meat burger that still packs a flavoursome punch and has a similar consistency to a meat patty, mushrooms are the answer. And even if you are a meat-eater, adding a healthy dose of mushrooms into your diet is extremely beneficial for a number of reasons…

Firstly, in the winter months, mushrooms are the best natural way of getting a good dose of vitamin D that you are unable to get from sunlight. They’re in fact the only fruit/veg source of vitamin D.

Mushrooms also boost the power of your immune system by increasing the production of antiviral proteins in our bodies, and they contain B vitamins like riboflavin and niacin that help the body metabolise fats and protein.

This recipe is crammed with mushrooms as well as nuts and lentils so it’s a great source of vegetarian protein. The mixture goes a long way and once cooked, the burgers can be kept in the fridge for up to 5 days if you are planning to reheat them before eating. The mixture could also be used for meatballs, stuffing, or pasta sauce. It’s just generally a great substitute to mince.

Total Cooking Time: 1 hour

Yield: makes up to 15 burgers


2 punnets (c. 600g) white closed cup mushrooms

1/2 cup dried lentils

1/2 cup ground almonds

1/4 cup cashews

1/4 cups chia seeds

1/2 cup coconut flour

Gluten-free vegetable stock cube (Kallo are good)

1 tsp chilli flakes

2 tsp garlic powder

1 tsp dried sage

sprinkle of rosemary

Extra virgin olive oil

and plenty of sea salt and ground black pepper…


Place the dried lentils in a medium saucepan and add about 500ml of water. Bring to the boil on a high heat, then turn the heat down and allow to simmer for 30 minutes.

Wash your mushrooms thoroughly. Peel them if you feel the need although it’s not necessary.

Chop them roughly and blend in a food processor until you achieve a chunky puree texture.

Transfer this mixture into a large mixing bowl, clean out the processor and then blitz the cashews and chia seeds together. Add the blended nuts and seeds to the mushrooms puree, along with the ground almonds and coconut flour and mix everything together thoroughly.

Mix in the herbs, spices and salt and pepper.

Once the lentils have cooked through, drain thoroughly, run them under cold water, and drain again. Pat them dry to avoid adding too much water to the mixture, and then stir them into the burger mince.

Heat a generous glug of olive oil in a frying pan over a medium heat. Using your hands, shape the mixture into patties and fry in the pan for a couple of minutes on each side. Be careful when you flip them as they will break easily.

Repeat until you have used all the mixture.

Serve however you fancy! But they taste great in a bun with all the colourful trimmings and some sweet potato fries.

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