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Mushroom & Lentil Burgers


Recipe Info

  • Servings : 4
  • Cook Time : 10m
  • Ready In : 10m


  • 1 tbsp olive oil
  • 250g mushrooms, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 bunch spring onions, sliced
  • 1 tbsp medium curry powder
  • zest and juice 1⁄2 lemon
  • 1 x 400g can lentils, rinsed and drained
  • 85g fresh breadcrumbs
  • 4 hamburger rolls, toasted and halved
  • 2 tomatoes, sliced
  • 1 avocado, sliced
  • 1 red onion, sliced
  • 8 lettuce leaves


Step 1

Heat 1 tsp oil in a non-stick frying pan and cook the mushroom, garlic and spring onion for 5 minutes. Mix in the curry powder, lemon zest and juice and cook for 2 minutes or until mixture looks quite dry. Tip out onto a plate to cool slightly.

Step 2

Use a potato masher to mash the chickpeas in a bowl, leaving a few chunky pieces. Add the mushroom mix and the crumbs, then shape into 4 patties. Fry in the remaining oil for 3-4 minutes on each side until crisp and browned.

Step 3

Place half a hamburger bun on each plate, then add a lettuce leaf. Top with the chickpea patties, a few slices of avocado,tomato, onion and another lettuce leaf and finish with the top half of the hamburger bun.

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