Lentil, Mushroom & Black Bean Burgers

Author Veg Life Staff


  • 1 C fresh Mushrooms quartered & sauteed
  • 1 Shallot chopped & sauteed
  • 1/2 clove Garlic omit if you don't care for garlic, minced & sauteed
  • 1 Medium Carrot chopped & sauteed
  • 1 Celery stalk chopped & sauteed
  • 1 tsp Vegetable Oil
  • 8 oz. can green or brown lentils drained (you could also use dry lentils that you have cooked & drained)
  • 1/2 C Black Beans
  • 1/8 C White Wine Optional - for a comprehensive vegan wine database, please visit: to do a search
  • Salt and Pepper to taste
  • 1/4-1/2 C Plain or Italian Bread Crumbs
  • 1 Tbl ground Flax + 3 Tbl Water or another binding substitute to replace 1 egg
  • 1 tsp Oil for cooking


  • Chop all of the vegetables and saute in a large pan over medium high heat until vegetables are softened. The wine is optional, but it really gives it a depth of flavor. Add it towards the end and let the alcohol evaporate. Season to taste. Cool completely.
  • Drain the lentils and add to the cooled vegetables along with the black beans.
  • Combine the flax and water (or you can use another substitute for a binder).
  • Add the flax and breadcrumbs to the vegetable mixture and with WET HANDS form into patties.
  • Heat a large saute pan on medium high heat with 1 tsp of oil. Saute until golden on both sides and cooked through.
  • Serve with a spinach salad (as shown here) and sweet potato puree.