Recipe for Two: Make-Ahead Lentil & Mushroom Burgers
These vegetarian burgers bring together the hearty flavors of brown lentils, mushrooms, and nutty bulgur for a satisfying meatless option. Designed with make-ahead ease in mind, this recipe yields six patties, perfect for cooking two now and freezing four for quick future meals.
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.
Tried this recipe?Let us know how it was!