Mushroom Lentil Walnut Burgers with Lemon Basil Mayo & Smoked Havarti

Well these ones seem to be a hit already! I posted a photo of them on Instagram on Saturday and have almost been receiving death threats to have the recipe. Alright people. Without further adieu, here they are! The vegetarian burger to end all vegetarian burgers! And just because you’re awesome, I’ll throw in the vegan alternative too…. 🙂


Mushroom Lentil Walnut Burger with Lemon Basil Mayo & Smoked Havarti

Yield 8 Patties


  • 1 Tbsp olive or coconut oil
  • 1/2 cup sweet onion, diced
  • 1 cup cremini mushroons, chopped
  • 2 cloves garlic, rough chopped
  • 1/4 in ginger, rough chopped
  • 1/2 cup walnuts
  • 1/4 cup cilantro, rough chopped
  • A good pinch of salt & freshly ground black pepper
  • 1 tsp cumin seeds
  • 1 tsp hot paprika
  • 1 handful fresh basil leaves, rough chopped
  • 1 Tbsp ketchup
  • 3/4 cup leftover cooked brown rice
  • 1-15 oz. can brown lentils
  • 1 egg (vegan alternative: click here)
  • 1/2 cup + panko breadcrumbs (AP, coconut, or chickpea flour will work too)


In a sauté pan, heat oil on medium high heat. When oil is hot, add in onion and mushrooms. Cook until fragrant and translucent, approx. 4 minutes. Remove from heat to cool.

In a food processor, pulse onion & mushroom mixture, garlic, ginger, walnuts and cilantro until finely chopped. Add the spices, salt & pepper, basil, rice, half of the lentils, and pulse until combined. Transfer to a bowl with the rest of the lentils. Combine and taste – season appropriately with extra S&P, if needed. Add ketchup and egg, and mash to combine. Mix in the breadcrumbs, and let sit in the fridge to chill for 10 – 20 minutes.

If the mixture is too wet, add in a little more breadcrumb or flour, If the mixture is too crumbly, add in another egg.

Shape into your desired quantity of patties. We were looking for a slider style, so I was able to get 8. Pack well.

Heat a BBQ or skillet to medium high heat, lightly coat with oil. Cook the patties for 4 – 6 minutes on each side.

Serve with Lemon Basil Mayo, Ketchup, and your favourite burger toppings! We were going for the non-vegan variety, so added a little Smoked Havarti – and it was DELICIOUS! Oh, and we’re also testing homemade burger buns for a gig we are doing mid-summer, and those (pictured) are them. Yummy Black Sesame Buns, but unfortunately that recipe will not be shared, because why would you need to hire us then!? 🙂


Lemon Basil Mayo

Yield 1 cup


  • 1 cup Hellmen’s mayo – low-cal or high-cal, whatever you have on hand
  • 1 lemon, juiced and zested
  • 1/2 cup fresh basil, chiffonade
  • A good grinding of fresh cracked black pepper


Combine ingredients in a bowl. Let sit for a few minutes to allow the flavours to develop. Put it in your gob. Yum-O!


It’s always nice to have alternatives! And these are a fabulous alternative and a meatless wonder! 







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