Wild Rice, Lentil, Mushroom Veggie Burger

Wild Rice, Lentil, Mushroom Veggie Burger

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The veggie burgers can be fried or baked or even grilled, whichever you prefer. Also garnishing is really up to you. What we have done is merely a suggestion.
We also freezed a bunch for use in the next few weeks, making sure to wrap and seal them well to prevent freezer burn.


  • 1/2 cup organic wild rice
  • 1 1/2 cup water
  • 2/3 cup organic black lentils
  • 2 cups water
  • 1 bay leaf
  • 2 tbsp mixed seeds
  • 1 egg
  • 1 tbsp olive oil
  • 1/2 cup white onion diced
  • 3 garlic shoots chopped
  • 1 shallot minced
  • 1/2 cup crimini mushrooms
  • 1 clove garlic minced
  • 2-3 tsp salt
  • 1 tsp tumeric
  • 1 tsp smoked paprika
  • 1/2 tsp fresh cracked black pepper
  • 2 tsp fresh parsley chopped
  • 2 tsp tahini
  • 1 tsp extra virgin olive oil
  • 1 tsp freshly squeezed lemon juice
  • 1/2 cup grated zucchini
  • 3-4 tbsp oat flour
  • 2 tbsp seasoned bread crumbs
  • 2 tbsp Panko crumbs


  • 1/2 cup gouda sliced (optional)
  • 1 cup fresh organic salad greens
  • 1 organic ripe tomato sliced
  • 1 organic ripe avocado slided
  • 1/4 cup ketchup
  • 1/4 cup mustard


  • 1/2 cup green cabbage slivered
  • 1/2 cup red caabbage slivered
  • 1/4 cup of purple onion slivered

Dressing for the slaw:

  • 2 tbsp mayo
  • 1 tbsp peanut sauce
  • 11/2 tsp sriracha saauce
  • 1 tbsp sesame oil
  • 1 tsp balsamic cream
  • 1/2 tsp canola oil



  1. Take rice and place in a fine mesh colander and rinse thoroughly till water drains clear.
  2. In a medium sauce pan place rice and water and bring to a boil, then turn to a low simmer cover and cook for 40 minutes.
  3. Take off heat, fork rice to loosen it a bit and set aside.


  1. Take lentils and place in a fine mesh colander and rinse thoroughly till water comes clean.
  2. Place lentils, bay leaf and water into a medium sauce pan and cook for 40 minutes or until soft and tender.

Saute mixture:

  1. In a medium saute pan add olive oil, and bring to a medium to high heat. Toss in onions/shallots and cook till they soften a bit, then toss in the mushrooms.
  2. You may need to add a bit more oil as the mushrooms suck up quite a bit of moisture before the release.
  3. Towards the end add garlic, garlic shoots, and season with salt and pepper.
  4. Cook for about 1-2 minutes and take off heat and set aside. .


  1. In a food processor toss in cooked lentils, onion mushroom mixture, egg, salt, pepper, paprika, tahini, turmeric, parsley, and lemon juice.
  2. Pulse until mixture is thoroughly mixed and keeps a granular texture.

Final mix:

  1. In a large mix cooked rice and mixture from the food processor.
  2. Add in grated zucchini, and seed mix and blend.
  3. Sprinkle in bread crumbs and Panko crumbs and mix.
  4. Start adding the oat flour a little at a time, and keep adding until a nice workable consistency is achieved.
  5. Scoop mixture with a spoon and form by hand into nice 4 inch patties.
  6. You can use a burger pattie form if you have one. It is what we used.
  7. Place patties on a parchment lined baking sheet and place in freezer for about 30 minutes.


  1. Mix green cabbage, yellow cabbage, and purple onion in a bowl.
  2. Whisk in another bowl mayo, peanut sauce, sriracha, sesame oil, canola oil, balsamic cream, and blend until well incorporated.
  3. Spoon some dressing into the slaw mixture and toss well.
  4. Take patties out of freezer and heat up oil in a saute pan and sear til a nice golden brown color forms and surface crisps about 3 minutes a side on high heat,Watch them closley so they do not burn.
  5. While burgers are cooking place buttered bun into a 375 F oven and toast lihtly.
  6. Take out of oven and set aside.
  7. Place some Gouda on the burger and let melt and set aside.

Let's get this veggie burger together:

  1. Take out the bun and squeeze out some ketchup and mustard on both sides.
  2. Place some Asian slaw on the bottom bun.
  3. Take the pattie and put it on top of the slaw.
  4. Garnish with greens, sliced tomatoes and sliced avocado.
  5. Top burger with bun and a nice pickle to finish things off.
  6. Ready to serve.
  7. Enjoy!
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