Scott Jurek's Lentil-Mushroom Burger Recipe

For those of you who don't know Scott Jurek, he's a decorated ultramarathoner who also happens to be vegan. I read an article in Runners World magazine (Eat Vegan and Run: How a whole-foods, plant-based diet—free of all meat and animal products—has propelled one runner to ultramarathon greatness) that included an excerpt of his first book. I'd be interested to read it just because of the plant-based 'train' I'm on but overall, his experiences obviously seem to validate my own little journey so far.

The article included two recipes, one of which I tried last night - his Lentil-Mushroom Burgers (the recipe is pasted below). He says: For any reluctant vegan who worries that nothing will ever replace the taste or texture of a juicy beef patty, consider the lentil burger. It might not matter so much that lentils are an excellent source of protein, that they are one of the fastest-cooking legumes, or that they are consumed in large quantities all over Europe, Asia and Africa (even Idaho!). What will impress you is how tender, juicy, and "meaty" they taste. I grew up grilling over campfires, and I know burgers. These are as delicious as they come. Sometimes I'll even take a few patties with me on long training runs and races.


Indeed, the burgers were delicious. It's not a quickie recipe and I would definitely recommend preparing this over the weekend to have some patties around for the week!

Anna wanted hers on a whole wheat bun.

I tried mine on whole grain sprouted toast - yum!

Scott Jurek's Lentil-Mushroom Burger

1 cup dried green lentils (2¼ cups cooked)
2¼ cups water
1 teaspoon dried parsley
¼ teaspoon black pepper
3 garlic cloves, minced
1¼ cups finely chopped onion
¾ cup finely chopped walnuts
2 cups fine bread crumbs (see Note)
½ cup ground flax seed (flax seed meal)
3 cups finely chopped mushrooms
1½ cups destemmed, finely chopped kale, spinach, or winter greens
2 tablespoons coconut oil or olive oil
3 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons nutritional yeast
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon paprika

In a small pot, bring lentils, water, parsley, 1 garlic clove, and ½ cup of onion to a boil. Reduce heat and simmer, partially covered, for 35 to 40 minutes, until the water is absorbed and the lentils are soft.

While the lentils are cooking, combine the walnuts, bread crumbs, and flax seed in a bowl. Add the nutritional yeast, salt, pepper, and paprika and mix well. 

Sauté the remaining onion, remaining garlic, the mushrooms, and the greens in the oil for 8 to 10 minutes, then set aside. Remove the lentils from the heat, add the vinegar and mustard, and mash with a potato masher or wooden spoon to a thick paste. 

In a large mixing bowl, combine the lentils, sautéed veggies, and bread crumb mixtures, and mix well. Cool in the refrigerator for 15 to 10 minutes or more. 

Using your hands, form burger patties to your desired size and place on waxed paper. Lightly fry in a seasoned skillet, or broil or grill until lightly browned and crisp, 3 to 5 minutes on each side. Extra uncooked patties can be frozen on wax paper in plastic bags or wrapped individually in aluminum foil, making for a quick dinner or wholesome burger for the next barbeque. 

Makes a dozen 4-inch diameter burgers.

Note: To make the bread crumbs, you'll need about half a loaf of day-old bread (I use Ezekiel 4:9). Slice the bread, then tear or cut into 2- to 3-inch pieces and chop in a food processor for 1 to 2 minutes, until a fine crumb results. The walnuts can also be chopped in the food processor with the bread. 

CALORIES PER BURGER: 188; CARBS: 21 G; FIBER: 6 G; PROTEIN: 8 G; FAT: 9 G