Mushroom Lentil Beet Patties
A satisfying and hearty veggie burger made with earthy beets, hearty lentils, meaty mushrooms, and crunchy cashews. These burgers are protein-packed, flavorful, and perfect for lunch, dinner, or meal prep.
Servings: 6 burgers
Calories: 204kcal
Ingredients
- 2 medium beets or 3 small beets, scrubbed clean
- 2 teaspoons olive oil divided, plus more for frying
- salt and pepper to taste
- ¾ cup green lentils
- ½ medium yellow onion chopped
- 2 cups chopped button or crimini mushrooms
- 2 sprigs rosemary stem removed
- ½ cup oats
- ½ cup cashews sunflower seeds, or any other nut or seed you prefer
Instructions
- Preheat the oven to 400°F. Place the beets on a piece of foil. Drizzle with 1 teaspoon olive oil, sprinkle with salt and pepper, then close up the foil to enclose the beets. Roast for about 60-90 minutes, or until they can be easily pierced with a knife. Set aside and allow to cool, then remove the skins and roughly chop.
- Bring the lentils and 1 ½ cups of water up to a boil, cover, then reduce to a simmer. Cook over low heat until the lentils are tender, about 30 minutes. Drain any remaining water, then set aside to cool.
- Add the remaining 1 teaspoon olive oil to a medium saucepan over medium heat. Add the onions, mushrooms and rosemary leaves and cook, stirring occasionally, until they're softened and lightly browned, about 10 minutes. Set aside to cool.
- Add the oats to a food processor and process on high until they become a fine powder, about 30 seconds to one minute. Add the cashews and process until they're also a fine powder, another 30 seconds to one minute. Add the beets, mushrooms onions, salt and pepper, then pulse to combine, stopping to scrape down the sides as needed. When the vegetables are fully incorporated, add the lentils and pulse until a homogeneous mixture is formed. Taste for seasoning and add more salt if needed. Transfer to a bowl and refrigerate for about 1 hour. This step can be skipped, but a chilled mixture will be easier to form into patties.
- Heat several tablespoons of olive oil in a large saute pan over medium high heat. Divide the mixture into 6 portions. Dampen your hands with water (this will help prevent the mixture from sticking) and gently form a loose patty.
- Place 3 portions in the pan (or adjust the amount to fit your pan as needed). Use your spatula to gently press down on each patty to flatten it and shape it into a burger. Cook until browned and crisp, then carefully flip and cook until browned and crisp on the other side. Transfer to paper towels to drain, then repeat with the remaining patties.
- Serve with a green salad and green goddess dressing or hot sauce, if desired.
Notes
- Beets can be roasted up to 5 days in advance and stored in the fridge until ready to use.
- For the best texture, avoid over-processing the mixture. A few visible bits of veggies and lentils are ideal.
- If the mixture feels too wet, stir in a little more ground oats.
- A wide spatula helps flip the patties without breaking them apart.
- These patties freeze well, so make a double batch and save some for later.
Nutrition
Calories: 204kcal | Carbohydrates: 27g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 26mg | Potassium: 529mg | Fiber: 10g | Sugar: 4g | Vitamin A: 20IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 3mg
