These mini mushroom burgers are a real crowd-pleaser at any gatherings or parties. A juicy plant-based patty over a seedy bread toast, paired with crispy onions, baby greens, and a dill-mustard sauce. So cute and yummy that no one will believe they’re healthy!
Last week, I had some last-minute guests coming over for dinner. The main dish was quickly sorted with a Mexican-inspired chilli, but I still had to figure out an easy and funny finger food that I could serve as an appetiser.
I had some mushrooms, and leftover cooked lentils in my fridge. So my first thought was to make a lentil hummus, top it with sautéed mushrooms and serve it with crackers.
However, brown lentils aren’t the best kind of legume to make a hummus, because they tend to have a greyish, muddy colour when pureed. And this would have been okay for an ordinary weekday meal, but it was definitely not acceptable for a gathering!
Especially if some of your guests are a bit sceptical about plant-based foods, which was my case in that particular day.
Hence, I thought that a burger would look more familiar, so I decided to come up with a plant-based one with the ingredients I had at home.
For making these patties, I used cooked lentils and sautéed mushrooms, which gave them some meaty texture. I also added a bit of cornstarch for binding and structure, along with some onion, garlic, and herbs for flavour.
But, without a doubt, the mustard dill sauce is my favourite part of this recipe. It has the perfect balance of tanginess and sweetness, and it pairs wonderfully with the earthy mushrooms and lentils, fresh green leaves, and crispy fried onions.
These veggie burgers are easily customisable. So feel free to use any beans you have in hand (such as chickpeas, black beans, etc.), and to add different toppings. They are also a creative and delicious way of using leftovers!
To save time, you can make the patties in advance and just assemble them with the rest of the ingredients when needed. Make a batch, store them in the freezer, and thaw before pan-frying them.
If you make this recipe please, don't forget to share it, leave a comment and post a picture on Instagram, tagging me as @iambelemgarcia and with the hashtag #ThisTulaLife. I'd love to see the result!
Mini Mushroom Burgers
For the burgers
1 C chopped mushrooms (they can be frozen)
2 garlic cloves
1 C cooked lentils
¼ C cornstarch + 2 Tbsp for coating (can sub for arrowroot)
A few parsley leaves
½ tsp salt
Pinch of black pepper
For the Dijon mustard & dill sauce
4 Tbsp of Dijon mustard
1 Tbsp water
1 tsp dried dill
1 tsp balsamic vinegar
Pinch of maple syrup or honey (optional)
1 seeded wholegrain baguette, or your bread of choice (gluten-free/grain-free, if needed)
1 C baby greens (I used a mix of arugula and lamb’s lettuce)
Crispy fried onions
Heat a bit of olive oil in a pan and sauté the mushrooms, onion, and garlic until soft. Let them cool slightly.
Transfer to a blender along with the remaining ingredients (cooked lentils, cornstarch, and seasonings), and blitz. Be careful not to over blend the mixture, or the burgers will be too soft and soggy.
Scoop out tablespoons of the batter. Press them down with the palm of your hand, to flatten, and give them the shape of mini burgers.
Coat in the remaining 2 Tbsp of cornstarch, and pan-fry them with a bit of oil, until golden.
Dijon mustard & dill sauce
Combine the 4 Tbsp of Dijon mustard with 1 Tbsp of water.
Add the dill and 1 tsp of balsamic vinegar. Set aside.
Cut the bread into thick slices and toast them. Put some green leaves and a burger on each one.
Add 1 Tbsp of the mustard dill sauce and top with the crispy onions.
*If gluten-free, make sure you use gluten-free crispy onions since regular ones usually contain wheat flour. Another option is to fry the onions at home or substitute them for sunflower seeds or pumpkin seeds.