Mushroom Lentil Burgers with Spicy Arugula

Say hello to your new meatless Monday favorite! Hearty vegetables and lentils are a delicious way to reinvent burger night.

Serves: 6Prep: 10 minutesCook: 40 minutesTotal: 50 minutes

Serves: 6


  • 1⁄2 cup brown lentils
  • 2 cups liquid (stock or water)
  • 1 tablespoon Private Selection™ Extra Virgin Olive Oil
  • 8 ounces Private Selection™ Gourmet Blend Mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1⁄4 cup rolled oats
  • 1⁄2 cup chopped walnuts
  • 2 tablespoons minced, oil-packed sun dried tomatoes
  • 1 large egg
  • Salt and freshly grated black pepper, for seasoning
  • 4 cups loosely packed baby arugula
  • 3 tablespoons Private Selection™ Sriracha Aioli
  • 6 Private Selection™ Grilled Piquillo Peppers
  • Your choice of Private Selection™ Buns, lightly toasted


  • In saucepan, combine lentils with liquid. Bring to a boil. Lower heat to a simmer and cook covered, until lentils are tender, about 25–40 minutes. Drain; set aside.
  • Meanwhile, heat oil in large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until brown, about 5 minutes. Add garlic and cook 1 minute more.
  • Transfer mushrooms to food processor. Pulse 3 times for 3 seconds each.
  • Add drained lentils and remaining ingredients (excluding arugula, aioli, peppers and buns). Pulse 3 more times. Let sit for 20 minutes.
  • Preheat oven to 400°F. Line baking sheet with parchment paper.
  • To shape patties, pack mixture into ⅓ cup measure and invert onto prepared pan. Shape 6 patties and flatten slightly on sheet. Bake 15 minutes, then flip and bake 5 minutes more.
  • To serve, toss arugula with Sriracha mayonnaise. Place patties on bottom buns, top with piquillo peppers and dressed arugula and serve immediately.
  • Refrigerate any leftovers. Baked burgers can be made ahead, tightly wrapped and frozen for up to 3 months.