Lentil, Mushroom and Bulgur Burgers
Inspired by techniques from America's Test Kitchen.
These robust patties draw on the earthy flavour of lentils, the meaty texture of mushrooms and the subtle nuttiness of bulgur.
Always check the labels of the products you use.
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium: $4.99/month or $39.99/year.
Equipment
- medium saucepan
- rimmed baking tray lined with kitchen paper
- large non-stick frying pan
- microwave-safe bowl with a cover
- fine sieve
- food processor
- 2 large bowls
- wire rack set in a baking tray
- fish slice
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 454 kcal |
| Protein | 15.2 g |
| Carbohydrate | 61.2 g |
| of which sugars | 8.1 g |
| of which free sugars | 4.9 g |
| Fat | 17.6 g |
| of which saturates | 2.3 g |
| Fibre | 5.6 g |
| Salt | 2.15 g |
Protein per 100 kcal
3.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Patties
- 75 g brown lentils, picked over and rinsed
- 700 ml water, for the lentils
- 3 g fine sea salt or table salt about ½ tsp, for cooking the lentils
- 60 ml vegetable oil, plus a little extra if needed
- 225 g chestnut mushrooms, trimmed and thinly sliced
- 1 medium onion, finely chopped about 150 g
- 1 small celery stick, very finely chopped
- ½ small leek, white and pale green part only, finely chopped and well washed
- 1 garlic cloves, finely chopped
- 65 g medium-grind bulgur wheat, rinsed
- 480 ml water, for the bulgur
- 1.5 g fine sea salt or table salt about ¼ tsp, for cooking the bulgur
- 70 g raw unsalted cashews
- 40 ml aquafaba (the liquid from a tin of chickpeas)
- 55 g panko breadcrumbs
- 3 g fine sea salt or table salt about ½ tsp, for the patty mixture
To serve
- 6 burger buns, split
- 1
Boil. Bring 75 g brown lentils with 700 ml water and ½ tsp salt to the boil, then simmer for about 25 min until just starting to break up; drain and spread on a lined tray to cool and dry.
- 2
Sauté. Heat 1 tbsp vegetable oil in a large frying pan over medium and cook 225 g sliced chestnut mushrooms for about 12 min until golden, then add 1 medium finely chopped onion, 1 small finely chopped celery stick, ½ small finely chopped leek and 1 finely chopped garlic clove, cooking for 10-15 min until browned; spread on the tray with the lentils and leave to cool completely, about 30 min.
- 3
Prepare. Cover 65 g medium-grind bulgur wheat with 480 ml water and ¼ tsp salt in a microwave-safe bowl, cover and microwave for about 5 min until soft, then drain through a fine sieve and press out the excess water.
- 4
Pulse. Grind 70 g raw unsalted cashews in a food processor until finely ground.
- 5
Blend. Mix the cooled lentils, bulgur, cashews and 40 ml aquafaba together, then pulse in 2 batches until coarse but holding together; stir in 55 g panko breadcrumbs and ½ tsp salt.
- 6
Form. Shape the mixture into 6 patties each about 10 cm wide.
- 7
Fry. Cook the patties in 2 batches with 1 tbsp oil each over medium for about 4 min per side until crisp and well browned, keeping them warm on a wire rack in a low oven.
- 8
Serve. Place each patty into a burger bun.
Storage
The patties keep chilled for 2 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
