Smoky Lentil, Black Bean, and Mushroom Smash Burgers

Ingredients 

For the burger mixture

  • 1 cup cooked green or brown lentils, well-drained

  • 1 15 oz can of black beans, well-drained

  • 1½ cups finely chopped cremini or button mushrooms

  • 2 cloves garlic, minced

  • 1 tbsp soy sauce

  • 1 tsp smoked paprika

  • ½ tsp ground cumin

  • ¼ tsp black pepper

  • ½ tsp salt

  • 2 tbsp olive oil, divided

  • 2–3 tbsp breadcrumbs, for binding
     

Toppings:

  • Ezekiel 4:9 Sesame Burger Buns, lightly toasted

  • Vegan mayo

  • Lettuce or greens of choice

  • Tomato slices

  • Pickles 

  • Thinly sliced red onion

Directions 

  1. Sauté the mushrooms. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add mushrooms and cook until they release their moisture and turn deeply golden, about 6–8 minutes. Add garlic and cook 30 seconds more. Remove from heat and let cool slightly.
     

  2. Mix the burger base. In a bowl, mash the lentils and black beans with a fork until mostly broken down but still a bit chunky. Stir in the cooked mushrooms, soy sauce, smoked paprika, cumin, pepper, and salt.
     

  3. Bind the mixture. Add the breadcrumbs, 1 tablespoon at a time, just until the mixture holds together when pressed. Form into 4 loose balls (don’t over-pack).
     

  4. Smash and crisp. Heat the remaining olive oil in a skillet over medium-high heat. Add lentil balls, then smash flat with a spatula. Cook 3–4 minutes per side until deeply browned and crispy at the edges.
     

  5. Assemble the burgers. Spread vegan mayo on toasted burger buns. Add smash burger, greens, tomato, onion, and pickles. Top, press gently, and serve hot.
     

Prep Time: 30 minutes

Serves: 4