Za’tar Lentil and Mushroom Burgers

Za’tar Lentil and Mushroom Vegetable Burgers! Spiced, protein packed burgers. Perfect for Labor Day weekend.  

this Recipe

Any fun plans for Labor Day? I think this is the first time in years that we aren’t traveling, and while I’m sure I’ll experience some type of beach-trip FOMO, I’m content with staying home to catch up on life. It’s been a busy summer and I could use a little down time to read all of the books I keep stacking on my nightstand, meal prep and relax.

One thing that will definitely be happening? A cookout. Even as long-time vegetarians, BL and I still relish a good cookout. I make the burgers, he fires up the grill for corn on the cob, zucchini and banana sundaes for dessert. After all this time, we know our roles.

No surprise here that BL would happily eat frozen veggie burgers every day of his life, while I crave something more. I definitely experience flavor ADD, constantly needing new, new, new. Which, is good if you own a food blog, not so good if your husband craves meal consistency.

I haven’t been able to get za’tar seasoning out of my head; my mom and I talked about doing something with it when she was here a few weeks ago and the itch needed to be scratched. I also needed to make burgers for BL so… the idea was born.

What I love most about these lentil burgers is that they hold their shape after cooking, which- if you’ve ever tried to make homemade veggie burgers- isn’t always a guarantee. I planned on making these vegan to fit everyone, but after trying a version with a flax-egg that crumbled after cooking, I went back to the real thing.

I remember seeing a recipe that used chickpea flour to help bind a meatloaf, which was so genius, I stole it for this. Regular flour, thanks to gluten, can create dense, rubbery veggie patties. Chickpea flour, which is gluten-free, binds in the same way, without the gluey texture. You can find it in the baking aisle or in the bulk-section of more stores.

Of course, you can substitute regular flour. I did to see if it would work and it does, thought I preferred the chickpea. Just, be careful not to overmix the batter.

To keep the za’tar flavor going, I made a quick mayo sauce with lemon juice, more za’tar and a minced garlic clove. Add a generous stack of fresh lettuce, heirloom tomatoes and a toasted bun and dinner is served. Round out the meal with melon ball skewers, red, white and blue potato salad, corn, mint and tomato salad, peach pie bars and watermelon lemonade.

Wishing you a wonderful Labor Day. xo

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking! 

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Za’tar Lentil and Mushroom Burgers

• Author: Alex Caspero
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 burgers 1x
• Category: burger, sandwich, vegetarian

Description

Za’tar Lentil and Mushroom Vegetable Burgers! Spiced, protein packed burgers.

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Print Recipe

Pin Recipe

• Author: Alex Caspero
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 burgers 1x
• Category: burger, sandwich, vegetarian

• Author: Alex Caspero
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 burgers 1x
• Category: burger, sandwich, vegetarian

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Ingredients

• 1/2 cup green or brown lentils
• 4 teaspoons olive oil, divided
• 1 yellow onion, finely chopped
• 8 ounces cremini mushrooms
• 2 garlic cloves, finely diced
• 1 teaspoon za’tar seasoning
• 1/2 teaspoon ground sage
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 large egg
• 1/4–1/2 cup chickpea flour (for gluten-free version, can sub regular flour, if needed)
• salt/pepper
• Za’tar mayo:
• 1 garlic clove, minced
• 1 lemon, juiced and zest
• 1/3 cup mayo (can sub vegan mayo, if needed)
• 1/2 teaspoon za’tar seasoning
• salt/pepper
• 4 buns (regular or gluten-free)
• 4 slices tomato
• 4 slices lettuce leaves

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Instructions

1. Bring a large pot of water to a boil over high heat. Add the lentils and cook, ~15 minutes until tender. Drain thoroughly and set aside.
2. In a large skillet (preferably cast-iron) over medium heat, add 2 teaspoon of oil, the onion, mushrooms, garlic and spices. Cook until very soft, fragrant and browned, about 10 minutes. Transfer to a bowl to cool, and wipe out the pan.
3. When the mushrooms have stopped steaming, whisk in the egg and cooked lentils. Add in the chickpea flour, 1/4 cup at a time to form a stiff batter. Season with a pinch of salt and pepper.
4. Add the remaining 2 teaspoons of oil to the same pan that you cooked the mushrooms in over medium heat. Divide the burger batter into 4 patties and cook 3-4 minutes per side, until browned and crispy.
5. Whisk together the ingredients for the za’tar mayo.
6. Assemble the burgers! Place the mayo on the buns, top with lettuce, tomato and the burger.

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