If I could summarize these patties in one word, it would be “umami.” These healthy and hearty burgers will have you smiling from ear to ear as you chew – and whether you’re a meat eater or a veteran veg head, you’re bound to agree that these patties won’t leave you craving their animal product alternative.

Skip the fake meat and go straight for the good stuff... plants! These veggie burgers are packed with umami and all kinds of plant-based goodness. Please note you will need a high-powered blender with a tamper (like a Vitamix or Blendtek) to make these bad boys.

Yields4 Servings

1 cup beluga lentils

2 cups water

1 tbsp olive oil

1 yellow onion, sliced

½ tsp salt

3 tbsp dried Italian Herbs

3 cloves garlic, peeled & chopped

1 cup crimini mushrooms, sliced

1 cup shiitake mushrooms, sliced

2 tbsp soy sauce

½ cup sunflower seeds, ground into a powder

1 tbsp whole grain mustard

Preheat your oven to 375°F.

Bring lentils & water to a boil, cover, reduce to a simmer for 20-25 min until all water is absorbed & lentils are cooked.

Heat olive oil over medium high heat and sauté your onions with salt, herbs & garlic.

When onions have softened, add your mushrooms & soy sauce & sauté an additional 5 minutes, stirring frequently.

Add your lentils, ground sunflower seeds and mustard to the onion mixture and stir to combine.

Transfer to a Vitamix, & blend until mostly pureed but still leaving chunks, full lentils here & there for a more coarse consistency.

Form into hamburger sized patties & bake on a parchment lined sheet for 20 minutes, flipping over after 10.

Serve however your heart desires – these pair great with a good hummus and lettuce wrap!

Ingredients