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Mushroom & lentil patties

Serves: 8
Prep: 15
Cook: 35

    Hearty and flavourful, these veggie patties will satisfy vegans, vegetarians, and flexitarians alike!


    • 1/2 red onion
    • 250 g button mushrooms
    • 1 x 400g tin brown lentils, rinsed and drained
    • 1 Tbs chia seeds
    • 2 tsp reduced salt, gluten free tamari / soy sauce
    • 1 Tbs no added salt tomato paste
    • 1 Tbs olive oil
    • 1 tsp dried mixed herbs
    • 1/2 tsp ground paprika
    • 4 Gluten Free Weet-Bix™, finely crushed
    • Salt & pepper
    To serve
    • Lettuce leaves or buns, and toppings of choice


    1. Preheat oven to 180°C, line an oven tray with baking paper and spray lightly with oil.
    2. Pulse onion and mushrooms in a food processor until finely chopped, tip into a large bowl.
    3. Add lentils to the processor, pulse to a rough paste, and transfer to bowl with mushrooms.
    4. Add chia seeds, tamari, tomato paste, olive oil, herbs and paprika to the mushrooms and lentils. Mix well. Add crushed Weet-Bix, and stir to incorporate. Season to taste with salt and pepper if necessary.
    5. Divide mixture into 8 portions and shape into burger patties. Place patties on the prepared pan, spray tops with a bit of oil, and bake for 30 - 35 minutes, flipping once after 20 mins, until golden on top and firm in the middle.
    6. Serve patties on a salad, a lettuce leaf, or a gluten free bun, with burger toppings of your choice.


    • No food processor? Mushrooms can be chopped very finely with a knife and lentils can be mashed with a fork.
    • Burgers can also be baked in advance, and then re-heated in a lightly oiled skillet over medium heat.

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