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Lunch recipe · from the recipe book

Brown Lentil Walnut Burgers with Smothered Mushrooms

Hearty, nutty lentil patties with crisp seared edges, topped with jammy thyme onions and savory mushrooms, served over lettuce with roasted potato wedges.

Brown Lentil Walnut Burgers with Smothered Mushrooms

Ingredients

  • 1 cup200 gBrown or green lentils, dryrinsed
  • 3 cups700 gWater
  • ½ cup chopped60 gWalnutstoasted and finely chopped
  • ⅔ cup50 gOld-fashioned rolled oats
  • 1 large50 gEggsbeaten
  • 3 cloves9 gGarlicminced
  • 3 medium330 gYellow onionthinly sliced
  • 4¼ cups sliced300 gWhite mushroomssliced
  • 2½ tbsp36 gOlive oil
  • 1 tbsp15 gLow-sodium soy sauce
  • 1 tbsp15 gYellow mustard
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • 2 tsp2 gDried thyme
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • ½ cup shredded60 gCheddar cheesesliced
  • 4¼ cups chopped200 gRomaine lettuceleaves separated
  • 3 small500 gRed potatoescut into wedges

Steps

  1. Simmer the lentils in the water, partly covered, for 25 to 30 minutes until very tender; drain well and let cool 10 minutes.
  2. Meanwhile, heat the oven to 425°F (220°C). Toss the potato wedges with one third of the olive oil, half the salt and half the black pepper, spread on a baking sheet and roast 30 to 35 minutes, turning once, until golden.
  3. Heat another third of the olive oil in a large skillet over medium heat. Cook the onion with the thyme for 12 minutes until soft and golden. Add the mushrooms and cook 8 minutes until browned, stir in the soy sauce, then move the topping to a bowl and wipe out the skillet.
  4. Mash the cooked lentils roughly in a bowl, leaving some whole. Mix in the walnuts, oats, egg, garlic, mustard, paprika, and the remaining salt and black pepper. Rest 5 minutes, then shape into 4 patties.
  5. Heat the remaining olive oil in the skillet over medium heat and cook the patties 5 minutes per side until crisp and heated through to 160°F (71°C) in the center. Lay the cheddar on top for the last 2 minutes and cover to melt.
  6. Set each patty on romaine leaves, pile with the mushroom-onion topping, and serve with the potato wedges.

Contains: Milk, Egg, Tree nuts, Gluten, Soy.

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

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