Mushroom Lentil Veggie Burger [Food Processor Attachment]

This homemade vegetable burger strikes the perfect balance of flavor and texture.


  • 8 ounces (225 g) crimini mushrooms
  • 1 cup (55 g) yellow onion
  • 1 garlic clove
  • 18 ounces (510 g) lentils, cooked, split use
  • 1 Tablespoon extra virgin olive oil
  • 1 large egg
  • 1 Tablespoon Dijon mustard
  • 1 sprig fresh rosemary
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon salt, optional
  • ½ cup (50 g) panko breadcrumbs


  1. Fit the Food Processor with the Multi-Use Blade.  Place all of the ingredients, except the breadcrumbs and half of the lentils into the Vitamix container and secure the lid. 
  2. Pulse the ingredients 6 – 8 times. Remove the lid and scrape down the sides of the processor. Secure the lid and pulse an additional 6 – 8 times or until the mixture is uniform and consistent. 
  3. Place the mixture into a mixing bowl and add the remaining lentils and bread crumbs. Mix with a spatula. Chill for 30 minutes. Heat a large nonstick frying pan over medium high heat. Add 1 Tablespoon of olive oil. Scoop out3.5 ounce portions (½ cup) of the burger mixture into the frying pan and flatten slightly using a spatula. Cook for 2 and a half to 3 minutes on each side, flipping carefully, until golden brown and crispy.

Chef's Notes

  • If the mixture isn't sticking together, add 1 – 2 Tablespoons of flour.
  • Our flavorful mushroom burger boasts more fiber and fewer calories than the traditional, and will leave you satisfied.