I’ve been experimenting with various veggie burger recipes for some time, but none of them have quite the mark – but I’ve finally come up with a recipe that I love & keep coming back to.

These are vegan and can be made gluten free too. They were fine in my panini press to get those chargrill lines, but I’m not sure how well they’d fare on a barbecue as they’re not that robust. It’s highly unlikely we’ll be having BBQ weather in March anyway – so one less thing to worry about!

Makes 4 – 5

  • 100g mushrooms
  • 125g grated carrot
  • 1 can of green or brown lentils
  • 2 heaped tablespoons ground flaxseeds or ground chia seeds.
  • 2 dessert spoons soy sauce
  • 3 heaped tablespoons plain flour (or gluten free flour)
  • 2 teaspoons dijon mustard
  • 100g walnuts or pecans. 
  1. Blitz the walnuts or pecans in a blender until you get a breadcrumb consistency. 
  2. Slice the mushrooms and place in a frying pan with 1 tablespoon cooking oil and 1 tablespoon water. Stir fry over a medium heat (add more oil/water if necessary) for a few minutes, until they have softened and are starting to brown.
  3. Finely grate the carrot. 
  4. Drain the can of lentils. You want to squeeze as much liquid out as you can  – so use a clean tea towel or paper towel for this bit. 
  5. Add all the ingredients into the blender with the walnuts/pecans. 
  6. Blitz until it comes together into a mixture.  (If you want a chunkier texture you can skip this bit).
  7. Shape into burgers, place on a plate or baking dish and pop in the fridge for at least 3 hours.  (The mix will still seem quite sticky, but will firm up in the fridge).
  8. Once chilled you’re ready to cook them. I cook them in the Panini press, but if you don’t have one, you could lightly grease a frying pan and fry them for a couple of minutes on each side over a medium heat until browned. 


by Ella Easton. For more recipes, visit her blog at www.rabbityfood.blogspot.co.uk