Go Back
+ servings
Tasty Meatless Burgers
Print Recipe
5 from 2 votes

Tasty Meatless Burgers

Tasty Meatless Burgers are packed with healthy veggies and are way better than store-bought. Unlike other meatless burgers that attempt to mimic real meat, these amazing burgers highlight just how delicious vegetables can be.
Prep Time1 hr 10 mins
Cook Time1 hr 20 mins
Total Time2 hrs 30 mins
Course: Brunch, Dinner
Cuisine: American, Vegetarian
Servings: 12 servings
Calories: 238kcal
Author: Chula King


  • ¾ cup dried brown lentils, rinsed well and picked over (See Tip 1)
  • 1 Tablespoon Kosher salt, divided
  • ¾ cup medium-grind bulgur
  • 2 Tablespoons vegetable oil, divided
  • 2 cups finely chopped onions (1 large onion or 2 small onions)
  • ½ cup finely chopped celery (1 large rib)
  • ½ cup finely chopped leeks, (white and light green parts only)
  • 2 cloves garlic, minced
  • 1 ¼ pounds cremini mushrooms, sliced (See Tip 2)
  • 1 cup raw unsalted cashews
  • ¼ teaspoon freshly ground black pepper
  • cup (2.67-ounces) mayonnaise
  • 2 cups Panko breadcrumbs (See Tip 3)


  • Add lentils and 1 teaspoon of salt to 3 cups of boiling water. Reduce heat to medium-low and simmer, uncovered until lentils are tender, about 20 minutes. Drain cooked lentils in a wire-mesh strainer. Spread drained lentils on a triple paper towel lined large-rimmed baking sheet. Blot lentils with additional paper towels to absorb as much of the liquid as possible. Set aside to cool.
  • Add 2 cups of water to a microwave-safe container like a large measuring cup. Heat the water to boiling in the microwave. Remove from microwave. Add ½ teaspoon of salt and the bulger; stir to combine. Cover and let stand until the water is absorbed, about 15 minutes. Drain in wire-mesh strainer, pressing excess liquid out with the back of a spoon. Set aside to cool.
  • Heat 1 tablespoon of oil in a large non-stick skillet over medium-high heat. Add onions, celery, leeks and garlic. Cook, stirring occasionally until vegetables begin to brown, about 10 minutes. Spread vegetable mixture on a large-rimmed baking sheet to cool.
  • Heat remaining 1 tablespoon of oil over medium-high heat in the same skillet used to cook the onion mixture. Add the mushrooms. Cook, stirring occasionally until the mushrooms brown and the liquid is evaporated, about 10 to 12 minutes. Spread cooked mushrooms on baking sheet with onion mixture. Cool to room temperature, about 20 minutes.
  • Pulse process cashews in food processor fitted with a steel blade until finely chopped, about 15 pulses.
  • Transfer lentils, bulgur, onion mixture, and mushrooms to a large bowl. Add mayonnaise and finely chopped cashews. Stir until combined.
  • Transfer half of burger mixture to food processor fitted with steel blade. Pulse process until coarsely chopped, about 15 pulses. Transfer to a large bowl. Repeat with remaining burger mixture; combine with the first batch.
  • Add Panko breadcrumbs, remaining 1 ½ teaspoons of salt and pepper. Stir to combine. Correct seasonings. (See Tip 4)
  • Divide mixture into 12 equal portions, about 4.4 to 4.5 ounces each. shape into patties that are roughly 4-inches in diameter and ½-inch thick. May be covered and refrigerated for several days or frozen at this point.
  • Heat 1 to 2 tablespoons of oil in a large non-stick skillet over medium heat. Add 2 to 4 burgers. Cook until golden brown, about 7 minutes. Flip and cook the other side until golden brown, about 7 minutes.
  • Serve as desired.
  • Yield: 12 Tasty Meatless Burgers.


  1. May use 15-ounce can of lentils in place of the dried lentils. Drain and rinse the lentils well. Spread on paper towels as described above.
  2. May use white mushrooms or portobello mushrooms in place of the cremini mushrooms. May also use a mixture of mushrooms.
  3. Can substitute 1 cup of plain breadcrumbs for the 2 cups of Panko breadcrumbs.
  4. When making the burgers, it's important to remove as much of the moisture as possible from the lentils and bulgur. If the mixture seems too mushy, add more breadcrumbs until it easily forms a cohesive ball.
  5. To use a 24 ounce package of mushrooms from places like Same or BJ - makes 16 Meatless Burgers.
    1 cup of brown lentils with 1 ¼ teaspoon Kosher salt in 4 cups of water
    1 ½ Tablespoon Kosher salt, divided
    1 cup Bulgur with ¾ teaspoon Kosher salt in 3 cups of water
    3 cups chopped onions 
    ¾ cup chopped celery
    ¾ cups finely chopped leeks, white and light green part only
    3 cloves garlic
    24 ounces cremini mushrooms
    1 ½ cups cashews
    ½ cup mayonnaise
    3 cups Panko breadcrumbs
    ½ teaspoon black pepper


Calories: 238kcal | Carbohydrates: 30g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 706mg | Potassium: 513mg | Fiber: 7g | Sugar: 4g | Vitamin A: 91IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 3mg