Mushroom Lentil Burgers
Prep time: 
Cook time: 
Total time: 
Serves: 10
  • ½ c Green Lentils, soaked for 8-10 hours, drained, rinsed and cooked with one piece of kombu
  • 1 small sheet of Kombu (see above)
  • ½ c Buckwheat, soaked for 8-10 hours, drained, rinsed and cooked
  • ½ c Sunflower seeds, Soaked for 6-10 hours, drained and rinsed
  • 2 c (175g) Shitake Mushrooms, roughly chopped
  • 1 lg (150g) Portobello Mushroom, roughly chopped
  • 4 Garlic cloves, minced
  • 2 tsp Fresh Thyme (or rosemary), chopped
  • 2 Tbsp Raw Apple Cider Vinegar
  • ¼ c Extra Virgin Coconut Oil (plus more for baking them in)
  • 1 c Rolled Oats (not instant)
  • 1 Red or Yellow Onion, finely diced
  • 3 Tbsp Chia Seed, ground in a spice grinder
  • Sea(weed) Salt to taste
  1. Preheat oven to 350*F
  2. In a food processor, blend cooked lentils (plus their cooking kombu), buckwheat, sunflower seeds, mushrooms, garlic, thyme, vinegar and coconut oil until blended but not too smooth.
  3. Add the ground chia seeds and continue to blend until well combined.
  4. Transfer contents to a large bowl stir in the diced onion and rolled oats.
  5. Let sit for 15 minutes or so (put in the fridge if longer) to give the oats time to absorb some of the extra moisture.
  6. Shape into patties (makes 10 large-ish) and line up on a parchment-lined baking sheet.
  7. Drizzle with (or crumble on) a couple of tsp of extra virgin coconut oil.
  8. Bake for 20 minutes, pull out, flip the burgers over and bake for another 20 minutes (or less time if the patties are smaller).
  9. Serve in a collard green or ice burg lettuce bun with sliced beets, avocado, broccoli sprouts, homemade ketchup and mustard or just serve on top of your favourite salad.
  10. Once cooked and cooled, these freeze well (just stick in your toaster oven to defrost/reheat)
Recipe by The Crushing Cancer Kitchen at