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The Margherita Lentil Burger

Can't decide between a burger or Italian? The Margherita Lentil Burger is the perfect choice! It has Italian herbs and veggies made into patties with lentils and quinoa flakes — then dressed up on a gluten-free bun with fresh basil, roasted red bell pepper, and vegan mozzarella cheese!
Course Main Course
Cuisine Italian Fusion
Servings 4 burgers
Author Tiffani Wells

Ingredients

For the patties:

  • 1 1/2 cups grated zucchini
  • 1 large portobello mushroom (3.5 - 4 0z), quartered
  • 1 cup fresh spinach, packed
  • 1/2 cup black olives, patted dry
  • 1 cup cooked lentils, canned are fine but make sure to drain and rinse them well. Pat dry.
  • 2 tsp minced garlic (about 4 cloves)
  • Italian Spice Blend (below)

Italian Spice Blend:

  • 1/2 tsp sea salt
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried thyme
  • pinch red pepper flakes, or to taste

For serving:

  • 4 gluten-free hamburger buns (ensure vegan and soy-free, if needed), or regular vegan hamburger buns if gluten isn't an issue
  • 4 oz (approx.) Miyoko's Kitchen Fresh Mozz, or vegan mozzarella of choice
  • 4 large roasted red bell peppers, homemade, jarred, or canned are fine
  • 16 leaves basil (large)
  • 4 Tbsp (approx.) vegan mayonnaise (I use Follow Your Heart Vegenaise — if needed they have a soy-free variety available)

Needed Items:

  • cheesecloth
  • food processor with both steel blade and plastic dough blade

Instructions

  • Preheat oven to 375°F.
  • Squeeze grated zucchini inside cheesecloth to remove excess water. Set aside.
  • Add portobello mushroom, olives, and spinach to food processor with the steel blade attachment. Pulse until minced and combined, but be careful not to over-process, we don't want mush!
  • Switch food processor blade out for the plastic dough blade. To the mushroom-olive-spinach mixture add the remaining patty ingredients (including zucchini). Mix until combined and a dough can be formed, but again, be careful not to over-process. A little texture is good!
  • Form your dough into 4 burger patties and place onto a parchment-lined baking sheet (or a lightly oiled one). Bake in oven for 10 minutes. Flip patties and cook another 10 minutes. Remove from oven.
  • Change oven setting to broil. Top burger patties with vegan mozzarella. Add hamburger buns to baking sheet, cut-side-up. Place baking sheet with patties and buns under your broiler and watch carefully to prevent burning. Once buns are toasty and cheese is melted, remove from oven.
  • In a lightly greased skillet (or on a grill), over medium heat, add roasted red bell peppers and heat 1 - 2 minutes on each side, until hot. 
  • Spread a light amount of vegan mayonnaise on the inside of each bun half. On top each bottom bun add a burger patty, 4 basil leaves, a roasted red bell pepper, and finally the top bun. Serve with fries, salad, or your favorite burger side!