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Vegan American Cheese Burger

I love experimenting with different veggie burgers. The flavor combinations are literally endless, and lately I’ve really been enjoying using liquid smoke as it adds a nice smoky flavor that goes very well with hamburgers.

These veggie burger patties are filled with flavor and made with mushrooms and lentils as a base. Hope you enjoy them!


Vegan American Burger
Serves: 6
  • 6 st.
  • olive oil
  • 1 onion, diced
  • salt and pepper, to taste
  • 220 g button mushrooms
  • 2 garlic cloves, crushed
  • ½ tsp thyme
  • ½ tsp tarragon
  • 2 tbsp soy sauce
  • 2 tsp lemon juice
  • ¼ tsp liquid smoke
  • 400 g green lentils, canned
  • 1 cup breadcrumbs
  • ½ cup black olives, pitted and finely chopped
  1. Preheat the oven at 175°C. Sauté onion with salt and pepper in some oil on medium heat until it softens. Add mushrooms, garlic, thyme and tarragon and sauté for 5–10 minutes until the mushrooms are soft.
  2. Transfer to a food processor along with all the remaining ingredients except ½ cup bread crumbs and the olives. Pulse until the mixture is combined and finely chopped but not too smooth (it shouldn’t look like a puree).
  3. Transfer the mixture to a bowl and add the remaining bread crumbs and olives. Shape into patties and bake in the oven for 15 minutes. Turn them over and bake for another 15 minutes on the other side. Serve with a salad or in hamburger buns with for example salad, tomatoes, onion, mustard, ketchup and cheese of your choice.

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