Mushroom, Lentil & Spinach Vegan Burgers with Paprika Fries

Mushroom, Lentil & Spinach Vegan Burgers with Paprika Fries

Mushroom, Lentil & Spinach Vegan Burgers with Paprika Fries. In other words, get excited!

I decided last week to spend a day testing out a vegan burger recipe, but I actually ended up getting it spot on first time (somehow). These burgers are soft in the middle and crispier on the outside, holding together really well. Not to mention they're freezable and they taste delicious.

The paprika fries were also a first attempt, and they came out super crispy and full of flavour. They're best eaten just after being baked.

Mushroom, Lentil and Spinach Vegan Burger with Paprika Fries

Ingredients for the Vegan Burgers (makes 6 patties)

2 tbsp olive oil

1 garlic clove, crushed

1 tsp dried thyme

85g (one small) onion, finely chopped

225g mushrooms, finely chopped

40g spinach, finely chopped

1 drained can of lentils (400g as sold, 265g once drained)

1 tsp balsamic vinegar

5 tbsp oat flour

2 tbsp corn flour

1/2 tsp salt

For the rest of the burger (optional):

6 burger buns

Tomato hummus

Lettuce

Avocado

Tomato ketchup

Ingredients for the Paprika Fries

2 medium-large potatoes

3 tbsp olive oil

1 tbsp smoked paprika

Pinch of salt

Pinch of ground black pepper

Mushroom, Lentil and Spinach Vegan Burger

Method for the Burgers

1. Pre-heat the oven to 180C. If you're making the fries as well as the burgers, then make the fries first (see method below) and make the burgers whilst the fries are in the oven.

2. In a saucepan, heat the oil with the garlic and thyme for 1 minute or until slightly browned.

3. Add in the chopped onion and keep stirring until the onion has softened (1-2 minutes).

4. Add in the chopped mushroom and cook for a further 5 minutes, stirring ever 30 seconds.

5. Lastly, stir in the spinach until fully combined and then take the pan off the heat - the spinach should continue to wilt.

6. Meanwhile, mash the lentils in a bowl. Mix the mushroom mixture in with the lentils along with the balsamic vinegar, oat flour, corn flour and salt. The mixture will likely be quite wet still, but this will ensure that the burgers aren't completely dry once cooked.

7. Take a handful of the mixture, transfer it to a lined or greased baking tray, and shape it into a round burger. This mixture should make 6 burgers in total.

8. Cook the burgers in the oven for 15 minutes. They will likely be soft on the inside when you take them out, so use a spatula to transfer them when assembling the burgers.

9. Assemble the burgers as you wish!

 The mushroom mixture

The mushroom mixture

 The burgers, just before being put in the oven

The burgers, just before being put in the oven

Method for the Paprika Fries

1. Pre-heat oven to 180C. 

2. Chop the potatoes into medium-thin fries. 

3. Steam them for 10 minutes (no longer, you don't want them to be soft).

4. Mix the remaining ingredients in a bowl, tip in the steamed fries and toss to fully coat them.

5. Spread them out evenly on a lined baking tray and bake at 180C  for 35-40 minutes.

6. Serve with the burgers and a pot of tomato ketchup.

 The paprika fries, just before being put in the oven

The paprika fries, just before being put in the oven

 Paprika fries, once cooked

Paprika fries, once cooked

I hope you enjoy these burgers as much as I still am (I've been having burgers for dinner for the past three days. Loving it).

Have an awesome week,

Love Ally x

Mushroom, Lentil and Spinach Vegan Burger with Paprika Fries and Ketchup
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