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Lunch recipe · from the recipe book

Brown Lentil Mushroom Burgers with Mustard Pickles

Earthy, savory lentil and mushroom patties with crisp edges, topped with tangy quick-pickled cucumber, sharp mustard and sweet red onion on toasted whole wheat.

Brown Lentil Mushroom Burgers with Mustard Pickles

Ingredients

  • ¾ cup150 gBrown or green lentils, dryrinsed
  • 2½ cups600 gWater
  • 2¾ cups sliced200 gWhite mushroomsfinely chopped
  • ½ cup chopped80 gYellow onionfinely chopped
  • 2 cloves6 gGarlicminced
  • 2 tbsp28 gOlive oil
  • 1 tsp1 gDried thyme
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • 2⅛ tsp10 gLow-sodium soy sauce
  • ⅔ cup50 gOld-fashioned rolled oats
  • 1 large50 gEggsbeaten
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • 1¾ cups sliced180 gCucumberthinly sliced
  • ¼ cup60 gApple cider vinegar
  • 2 tsp8 gGranulated sugar
  • ½ cup sprigs4 gFresh dillchopped
  • 2½ tbsp40 gYellow mustard
  • ¼ cup chopped40 gRed onionthinly sliced into rings
  • 1¼ cups chopped60 gRomaine lettuceleaves separated
  • 8 slices256 gWhole-wheat bread8 slices

Steps

  1. Put the brown lentils and water in a saucepan, bring to a boil, then simmer 20–25 minutes until tender. Drain well and let cool slightly.
  2. Meanwhile, make the quick pickles: stir the cider vinegar, sugar and dill in a bowl until the sugar dissolves, add the cucumber and set aside at least 20 minutes.
  3. Heat half the olive oil in a large skillet over medium heat. Add the yellow onion and mushrooms and cook 8 minutes until browned and dry. Stir in the garlic, thyme and paprika for 1 minute, then the soy sauce. Transfer to a large bowl and wipe out the skillet.
  4. Pulse the oats in a blender or food processor to a coarse meal. Add the cooked lentils to the mushroom mixture and mash about half of them with a fork.
  5. Stir in the ground oats, egg, salt and black pepper. Rest the mixture 10 minutes so the oats absorb moisture, then shape into 4 patties about 3/4 inch thick.
  6. Heat the remaining half of the olive oil in the skillet over medium heat. Cook the patties 4–5 minutes per side until deeply browned and crisp, and the center reaches 160°F (71°C) since they hold egg.
  7. Toast the whole-wheat bread slices. Spread the mustard on 4 slices, then layer the romaine, a patty, drained pickled cucumber and red onion rings. Top with the remaining 4 slices and serve.

Check labels: Dairy-free when you buy whole-wheat bread made without milk.

Contains: Egg, Gluten, Soy. Some brands contain milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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