A quick, healthy, and protein-packed plant-based burger made with lentils, mushrooms, and sunflower seeds—perfect for a satisfying meat-free meal.

1 tablespoon olive oil plus extra for frying

8 oz white or cremini mushrooms, cleaned and sliced

1 small white or yellow onion, diced

2 cloves garlic, minced

2 tablespoons tomato paste

2 cups cooked green or brown lentils, drained and rinsed

1/3 cup raw sunflower seeds

2 tablespoons soy sauce or liquid aminos

1/4 teaspoon smoked paprika

Black pepper to preference

3/4 cup breadcrumbs plus extra as needed

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If using dried lentils, rinse and cook in boiling water for 15-20 minutes. Drain and cool.
Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté onions, mushrooms, and garlic with 1/2 teaspoon salt for 5-8 minutes. Stir in tomato paste and cook 1-2 more minutes. Let cool.
In a food processor, combine lentils, sautéed vegetables, sunflower seeds, soy sauce, smoked paprika, and black pepper. Process until combined but still textured.
Mix in breadcrumbs. Adjust with more if needed to form a dough-like texture.
Divide mixture into 4-6 portions and shape into patties.
Heat oil in a skillet over medium heat. Fry patties 2-3 minutes per side until golden brown.