This delicious veggie burger is a healthy and savory choice for a summer entrée.

Lori Powell


Credit: Quentin Bacon

Recipe Summary test

20 mins
25 mins
45 mins
Makes 8 burgers (serving size: 1 burger)


Ingredient Checklist


Instructions Checklist
  • Pulse first 3 ingredients in food processor until finely chopped.

  • Heat 1 tablespoon oil over medium-high heat in a skillet; turn down to medium, and cook onion, stirring occasionally, about 15 minutes or until golden brown. Add mushroom mixture, and cook, stirring, about 2-3 minutes or until liquid evaporates. Remove from heat, and let cool.

  • Stir cooled mushroom mixture into lentils, and combine with next 3 ingredients (through salt) until well-combined. Form mixture into 6 patties (about 1/2 cup each). Put cornmeal on a shallow plate, and coat burgers evenly.

  • Heat remaining 1 tablespoon oil in a nonstick skillet over medium heat, and cook burgers about 3 minutes or until golden brown on underside. Flip burgers, and top with cheese. Cook about 3 minutes more or until golden brown and cheese is melted. Serve burgers on buns topped with tomato and basil, if desired.

Nutrition Facts

337 calories; fat 8g; saturated fat 2g; mono fat 3g; poly fat 2g; protein 14g; carbohydrates 53g; fiber 6g; cholesterol 32mg; iron 3mg; sodium 653mg; calcium 108mg.