These make-ahead lentil and mushroom burgers check the boxes for ease, texture, and make-ahead convenience, without needing a long list of complicated ingredients.
It’s not just about going meatless; it’s about making meals that feel fresh, hearty, and full of flavor even on the busiest nights.
With recipes for two becoming more popular for small households or casual nights in, this one delivers just the right amount of flexibility and satisfaction.
Why These Patties Actually Work
There’s a surprising amount of depth packed into each of these burgers. The base combo—mushrooms, brown lentils, and bulgur—works together to create an earthy bite that holds up well in a skillet.
It’s not the type that falls apart or gets soggy halfway through dinner.
Thanks to the panko and egg, these patties hold their shape, brown nicely, and don’t crumble on the flip. Cashews add a little chewiness, almost a buttery hit that makes it feel more indulgent than expected.
What sets it apart from other vegetarian burger recipes is its freeze-friendly flexibility. Making six at a time means there’s plenty to stash away for those nights when cooking feels like too much.
With two cooked immediately and the rest frozen, it works great for meal prep or for planning out multiple meals using recipes for two. It’s an ideal fit for lunchbox leftovers or quick weeknight dinners.
What to Know Before You Cook
A few ingredients here do the heavy lifting, so it helps to treat them right. Bulgur, for instance, needs to be medium grind—not cracked wheat or coarse cuts, which just won’t cook down in time and will mess with the texture.
It’s a little detail that makes a huge difference. Don’t skip the microwave step either; it helps the bulgur soak up all the water and oil, giving it that soft, slightly chewy base the patties need.
Also worth noting—don’t thaw the frozen patties before cooking. Straight from the freezer to the pan, they brown better and keep their structure. Just give ‘em a few extra minutes on each side and they’re good to go.
Creative Ways to Serve Them
These patties are solid enough to stand alone with a salad or grain bowl but also hold up to classic burger toppings. For those leaning toward recipes for two, serving these on toasted buns with Bibb lettuce and thin tomato slices adds a bit of crunch and freshness.
Melt a slice of cheddar or mozzarella on top while cooking, or skip the cheese entirely for a dairy-free version—it’s totally optional and still satisfying without.
Got leftovers? Slice one up and drop it into a wrap or crumbled over a rice bowl. It makes a quick lunch feel way more put-together with barely any effort.
Kitchen Tips to Make It Easier
Prepping the mix in a food processor speeds things up a ton. Just a few pulses are enough—no need to turn it into paste. When forming patties, wet hands help shape them better without sticking, especially if packing tightly to get that firm, uniform size. Make sure they’re evenly sized too, so they cook at the same rate.
Using two spatulas when flipping helps avoid breakage. It might sound overkill, but it makes the flip smoother and keeps the patties intact, especially with frozen ones that haven’t quite softened up yet.
Little tricks like that make these kinds of recipes for two a breeze.
A Go-To Freezer Staple
These lentil and mushroom patties are built for those who like a ready-to-go freezer stash. With a short list of pantry staples and just one fresh veggie (mushrooms), they’re easy to whip up even last minute. Great for anyone cooking for a couple, downsizing meals, or just trying to keep weeknights stress-free.
Recipe for Two: Make-Ahead Lentil & Mushroom Burgers
Equipment
- food processor
- Microwave
- Skillet (10–12 inches)
- Parchment paper
- Rimmed baking sheet
- Zipper-lock freezer bags
Ingredients
- 8 ounces cremini or white mushrooms trimmed and quartered
- ½ cup raw cashews
- 1 celery rib cut into 1-inch pieces
- 1 shallot quartered
- ½ cup medium-grind bulgur
- ¼ cup water
- 3 tablespoons plus 2 teaspoons extra-virgin olive oil divided
- ½ teaspoon table salt
- 1 15-ounce can brown lentils, rinsed
- ½ cup panko bread crumbs
- 1 large egg
- 2 slices 1½ ounces cheddar or mozzarella cheese (optional)
- 2 burger buns toasted if desired
- 2 leaves Bibb or Boston lettuce
- 1 small tomato sliced thin
Instructions
- Prepare the Vegetable Base: Place mushrooms, cashews, celery, and shallot into a food processor. Pulse until finely chopped, about 10 quick bursts, scraping down the bowl occasionally. Move this mixture to a large bowl and stir in bulgur, water, 3 tablespoons of oil, and salt. Microwave the bowl for roughly 6 minutes, stirring now and then, until the bulgur is soft and liquid is absorbed. Let cool for a few minutes.
- Combine and Form Patties: Mix the lentils, panko, and egg into the slightly cooled mixture. Stir thoroughly until everything holds together well. Wet your hands to prevent sticking, divide the mixture into 6 equal parts (about ½ cup each), and shape each into a 3½-inch wide patty.
- Freeze Extras (Optional): To save for later, place patties on a parchment-lined baking sheet and freeze until solid, about 1 hour. Then separate with parchment paper, wrap in plastic, and store in a zipper-lock bag in the freezer. Do not thaw before cooking.
- Cook the Patties: In a nonstick skillet, heat the remaining 2 teaspoons of oil over medium heat. Add 2 patties and cook until one side is golden and crisp, about 3 to 5 minutes. Carefully flip with two spatulas, top with cheese if desired, and cook the other side for another 3 to 5 minutes.
- Assemble the Burgers: Serve patties on toasted buns with lettuce and sliced tomato for a complete meal.
Notes
- Medium-grind bulgur is essential—coarser types won’t cook in time.
- This recipe is ideal for meal prep: two patties can be cooked fresh, while the rest are frozen for up to a month.
- Cheese is optional but adds a delicious melty texture during the final minutes of cooking.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.