Portobello Mushroom Burgers With Lemony Dill Mayo
These Walnut-Portobello Mushroom Vegan Burgers are a hearty, low carb, delicious vegan option for the BBQ season.
Servings 4
Calories 263kcal
Ingredients
- 1/2 Onion Chopped
- 1 cup Portobello mushroom (approx. 1 medium sized) Chopped
- 1 cup Canned Lentils (or 1/2 cup dried)
- 1 cup Quinoa Cooked
- 1/2 cup Raw walnuts Chopped
- 1 tbsp Vegan Worcestershire
- 1/2 cup Gluten-Free Bread Crumbs
- Salt to taste
Optional Toppings
- 1 Onion Fried
- 1 tbsp Lemon Dill Mayo See recipe link in notes
- Portobello mushrooms Sliced and Fried
Instructions
- Start by adding the onions into a frying pan and sauté on medium-low until slightly translucent (about 5 minutes). Then add the mushrooms and continue for until soft (about 5 minutes) and the mushrooms have lost most their water.
- Remove from heat and let cool. Place a cheesecloth in a bowl and strain lentils, quinoa, mushrooms and onion mix until there is no more water then place into the food processor. Add lentil, quinoa, walnuts, vegan Worcestershire sauce, and process until you have a rough mash. Taste and add salt as needed.
- Allow mixture to cool in the fridge for 15 minutes and preheat your oven to 350F. Coat a baking sheet with non-stick spray or olive oil.
- Once your mixture is chilled, you are ready to start forming patties. Shape them into 4 inches wide by 1 in thick circular patties. Makes approximately four patties and place them on a baking sheet. Brush the tops with olive oil.
- Bake for a total of 1 hr in a standard oven and flipping after 30 minutes.
- Top with Vegan Lemon-Dill Mayo, fried onioins and portobello mushrooms, tomatoes and lettuce and serve on a gluten-free bun. Enjoy!
Notes
For the Vegan Lemon-Dill Mayo