Go Vegan for National Burger Day

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Do National Burger Day the Green Kitchen Stories way

22 Aug 2017 |


This is a proper vegan burger with a meaty texture and rich and earthy taste. Unlike the frozen versions you can find in supermarkets, this has no additives or weird ingredients. We simply make our burgers from a mix of mushrooms and

lentils and sneak in some kale, capers and pumpkin seeds. Don’t be intimidated if the burgers seem a little difficult to shape at first; once they are fried, they hold together really well.

In contrast to the traditional ketchup accompaniment, we use a rather untraditional chutney, which adds interesting flavours and sweetness to the burger. If you have time to make it, it will be worth your while. These burgers can also be shaped into falafel-sized balls and baked in the oven - David and Luise



Vegan Mushroom and Lentil Burgers


Makes 10 burgers

Prep + cook time:

1 hour + 15 minutes


Sweet Potato Fries

2 large sweet potatoes, scrubbed 3 tbsp extra-virgin olive oil

sea salt and freshly ground black pepper


Lentil Patties

150 g (5¼ oz/1 cup) pumpkin seeds 4 tbsp extra-virgin olive oil

onion, peeled

½ handful (12 g/⅓ oz) cavolo nero or curly kale, stems removed

cloves of garlic, peeled

250 g (8¾ oz) mushrooms of choice, cleaned

400 g (14 oz/2 cups) Lazy Lentils (page 36) or store-bought cooked lentils

4 tbsp capers, drained and rinsed 2 tbsp tomato purée (paste)

½ tsp smoked paprika

sea salt and freshly ground black pepper

extra-virgin olive oil, virgin coconut oil, butter or ghee, to fry



To serve

burger buns of choice vegan mayonnaise lettuce leaves sprouts

sliced tomatoes


sliced ripe avocado

drained gherkins


For the full recipe head to Cooked.com

Green Kitchen at Home by David Frenkiel and Luise Vindahl, aka Green Kitchen Stories, is available now from good shops that sell books and online at Amazon and Waterstones.