French Lentil Portobello Burgers

Do you ever have an insatiable craving for a delicious, summery burger — but don’t want the autolyzed yeast extract and soy protein isolates contained in many commercial veggie patties? There’s no need to go without!  You can make your own grain-free version using just a handful of healthy ingredients. Organic french lentils and fresh portobello mushrooms combine to make a nutritious, mouthwatering vegan burger.

Organic French Lentils/Lentilles du Puy

These beautiful blue-green legumes have a unique nutty flavor.  Since they are lower in starch than other lentil varieties, French lentils hold their shape nicely after cooking. A single cup of cooked lentils offers nearly 30 percent of the daily requirement for iron, and 90 percent of the requirement for folate, an essential B-vitamin.

Portobello Mushrooms (Also “Portabella”)

Just one of these rich, earthy mushrooms contains more potassium than a banana. A fantastic source of B-complex vitamins such as niacin and pantothenic acid, a portobello mushroom also provides one-third of the daily requirement for riboflavin.  Additionally, mushrooms are an excellent source of the mineral selenium.

Vegan Burgers

3/4 c. diced portobello mushrooms
1 Tablespoon diced onion
1/2 Tablespoon chopped parsley

Saute in pan over medium heat until onions are translucent and the moisture has evaporated from the mushroom pieces. Cool slightly.

In a blender, blend the following into a thick paste –

1 c. cooked, drained, organic french lentils
2 Tablespoons tapioca starch
mushroom, onion and parsley mixture (above)

In fry pan, heat oil to shimmering.  Reduce heat to medium.  Add patty mixture to hot pan by spoonful, flatten into shape of a burger with spatula.  Add sea salt and pepper to taste; cook approximately 5 minutes on each side.

Serving suggestion: top with organic mustard, Vegenaise, and organic tomato slices and wrap in a large lettuce leaf.  Enjoy!

Green Options Media is a network of environmentally-focused blogs providing users with the information needed to make sustainable choices. Written by experienced professionals, Green Options Media’s blogs engage visitors with authoritative content, compelling discussions, and actionable advice. We invite anyone with questions, or simply curiosity, to add their voices to the community, and share their approaches to achieving abundance.

By Gina Munsey, Green Options


Elena Poensgen
Elena Poensgen2 years ago

Thank you

Mary T.
Mary T5 years ago

will try to recipe, just need to get a portobello mushroom, got plenty of lentils - something new for Meatless Monday

J.L. A.
JL A6 years ago


Abbe A.
Azaima A6 years ago


Susanne Dawn P.

TY..I find that almost anything can be substituted! Just be brave, and you will have a delightful DELIGHT!

Connie Fensky
Connie Fensky9 years ago

Can you cook these on the grill? Will they fall apart--I don't fry anything in the summer (no air conditioning...)

DeEtte K.
DeEtte K.9 years ago

Is there a mushroom substitute? No one here will eat anything with mushrooms.

Deb Beardsley
Deb Beardsley9 years ago

Yum - this sounds delciious!! Guess what I am having for dinner tomorrow night?
Thanks for that

Pam H.
Pamela H9 years ago

Can rice flour or chick pea flour etc be substituted for the tapioca starch?

Subhash Joshi
Subhash Joshi9 years ago

I am salivating already, Megan - and shall try it soon as I can lay my hands on all ingredients that I need for your very healthy recipe.

Many thanks.