Marty’s Mushroom and Lentil Burgers

These delicious burgers are quick and easy to prepare. Makes 12 burgers. You can freeze them for up to three months and reheat in the microwave.


1 brown onion, finely chopped
6 medium button mushrooms, finely chopped
~400g can brown lentils
2 slices wholemeal bread, roughly chopped into ~1cm squares
2 eggs or egg substitute
1 tbsp tomato paste
1 cup plain wholemeal flour
1/2 tsp fresh or dried rosemary
1 tbsp crunchy peanut butter
3 tbsp finely chopped dried fruit and nut mix


Cook the onion in a teaspoon of olive oil for a few minutes if you prefer. Wash your hands. Combine all the ingredients in a large mixing bowl and mix thoroughly with your hands. This is the best way to mix burgers. You really need to squash all the ingredients together and have them squirting out through your fingers. When everything is combined, just use a spoon to scrape the mixture off your hands and give your hands another wash.

Cook the burgers for 1-2 min each side. Serve on toasted wholemeal bread or a roll with tomato or barbecue sauce, accompanied by steamed vegetables or salad.