Mushroom, Lentil & Walnut Burger

I know a lot of people spend the month of January trying to avoid carbs; but in this instance, a homemade bap (made with good quality flour that hasn't had all its goodness eeked out) is EXACTLY the thing to enjoy with these amazingly healthy and good for you burgers. And anyway, it's nearly February now...


  • Big Handful of Walnuts
  • Half a mug Green Lentils, cooked
  • 300g Mushrooms
  • Half a Red Onion
  • Half a Slice of Bread
  • 3 Cloves Garlic
  • Semolina (for dusting)

Cook the Green Lentils in some Stock or Water for 20 minutes or until just cooked but still with some bite.  Drain them when they’re done

Soak the Bread in a little Milk (or Water)

Finely chop the Walnuts

Finely dice the Mushrooms and a Red Onion; crush 3 Cloves Garlic

Heat some Olive Oil in a frying pan and cook the chopped Mushrooms and Onions over a medium heat for 5 – 10 minutes or so, until they’re soft and sweet and smelling delicious… then add the crushed Garlic and cook for a few more minutes before turning the heat off

Now that the Lentils are cooked – and the Mushroom mix is cooked – whizz up two thirds of the Lentils and one third of the Mushroom mixture.  You’re not after a puree, but something that’s not too chunky

Now in a large bowl, mix together the whizzed-up Lentils and Mushrooms, the not-whizzed-up Lentils and Mushrooms, the Bread (squeezed of most of the Milk or liquid) and the Walnuts.  Season and taste the mixture…

Make Burger shapes out of the mixture before gently dusting in Semolina… lay them out on a baking tray lined with greaseproof paper

If you have time to put them in the fridge for an hour or so, that’s great – but if not, pre-heat the oven to 200˚c and bake them for 20 – 30 minutes, turning once.  They should have a very slightly crispy edge to them

Let them cool for half an hour before serving; with Burger Baps is best, a squeeze of Ketchup and maybe some Onions or Gherkins…  Sweet Potato Fries are great on the side too…

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