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I’m Andrea. I like to cook and bake and take photographs and write about life. Welcome to Bella Eats, where I share these passions of mine with you. I’m glad you’re here.

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lentil, olive, + mushroom veggie burgers

Mother Nature has been so fickle lately, flitting between gray, dreary, and frigid one day to 63* and sunny the next. She's a tease, I tell you, and I am ready for her to make up her mind. I've spent the last two months hoping for a big, big snowstorm, eager for a Winter as entertaining as last. But now that we're into February with no more than a few inches on record, I'm over it. Spring can dig in her heels and stay permanently, as long as she brings sunshine, warmth, and backyard barbecues with her. There are only so many casseroles and stews and butternut squash one can take in one season!

Last weekend I grew tired of waiting and took matters into my own hands when I made our weekly menu. I've had veggie burgers on the brain for over a year since discovering my favorite veggie patty, ever, at Boylan Heights here in Charlottesville. I am not a vegetarian, but I do eat a mostly vegetarian diet and am a fan of beef only on the rarest of occasions. What I love about that Boylan Heights veggie patty, and now this veggie patty, is that it doesn't try to imitate the taste or texture of meat. Instead, the actual ingredients of the patty are allowed to shine - in this case mushrooms, lentils, and Kalamata olives. Yum. 

For an extra-summery feeling, try serving the patties on english muffins adorned with lettuce, red bell pepper, alfalfa sprouts, sliced cucumber, and tzatziki. I promise you'll feel better about the state of the weather, at least for the evening. Also, if you read through the comments on the Post Punk Kitchen  post linked in the recipe below, you'll find many variations and substitutions for the ingredients in this burger. Just in case mushrooms or olives aren't your thing.

This is not similar in taste or texture to the Boylan Heights veggie patty, and that is not what I was going for. If you're interested in the BH recipe, you can find it here. I'll make it eventually, but it seems a bit complicated/time consuming and at this point I am happy to just visit the restaurant and let the chefs there make it for me. Plus, their sweet potato fries are the best around.

Lentil, Olive, + Mushroom Veggie Burgers
from post punk kitchen
serves 6


  • 1 tbsp olive oil
  • 1 small onion, diced medium (about 1 cup)
  • 1/2 pound cremini mushrooms, cleaned and thinly sliced
  • 3 cloves garlic, minced
  • fresh black pepper
  • 1/2 tsp dried thyme
  • 1/2 tsp dried parsley
  • 1/2 cup pitted kalamata olives
  • 1-1/4 cups lentils (I used dried lentils cooked in veggie broth, but the original recipe calls for canned)
  • 1 cup breadcrumbs, divided (I used panko)
  • 2 tbsp soy sauce
  • 2 tsp fresh lemon juice
  • cooking spray


  1. Preheat oven to 350*F.
  2. Heat a large, non-stick pan over medium-high heat. Saute the onion for about 3 minutes with a pinch of salt. Add mushrooms, garlic, black pepper, thyme, and parsley and saute for 7 to 10 minutes, until mushroom is cooked.
  3. While mushroom mixture cooks, place the olives in a food processor and pulse until finely chopped. Remove from food processor and set aside.
  4. When mushroom mixture is cooked, add to the food processor. Add all of the other ingredients EXCEPT 1/2 a cup of the breadcrumbs. Pulse until mostly smooth, but there should still be some texture. Transfer to a large mixing bowl. Add the remaining 1/2 cup breadcrumbs to the burger mixture, along with the chopped olives, and thoroughly combine.
  5. Divide the burger mix into 6 equal pieces. Line a baking sheet with parchment paper and spray with cooking spray. Form mixture into patties, spray with a little more cooking spray and bake for 15 minutes. Flip burgers and bake for 12 to 15 more minutes, until nicely browned. (I also pan-fried these instead of baking them, which was tasty too).

« spring is just around the corner... | Main | banana date bread »

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Reader Comments (11)

Now I'll have to run to Boylan Heights to try their veggie burger and sweet potato fries. Yum. This post looks and feels summery. Thanks for the inspired recipe!

when I`m looking at this I`m really hungry :) with such delicious combo it must be awesome! I`m so glad I found your blog and I`m going to stop by your blog more often :)

02.6.2011 | Unregistered CommenterPaula

This looks so delicious & healthy! YUM!

02.6.2011 | Unregistered Commenterkate

Gorgeous photos!

Christina xo

I am a vegetarian and these look like heaven! Can't wait to try them :)

02.9.2011 | Unregistered CommenterKatie

I can't even tell you how excited I am to try this! Saved to my recipes folder! ;)

Wow! These look great, and remind me of a recipe from cooking light I made years ago that topped a lentil burger with a garlic aioli. Back then I didn't have a food processor, and had a bit of a problem with the burger mixture coming together. Can't wait to try this with the cuisinart!

I may just give this recipe a try tonight--though I have button mushrooms and red lentils--do you think that would make a big difference in the recipe?

02.21.2011 | Unregistered CommenterMaegan

@Maegan : I believe that red lentils cook up quicker and softer than green lentils, so you may need to adjust the amount of breadcrumbs you use. The mushrooms shouldn't make a difference. You want the mixture to be not too dry, but not too stick either. The patties should hold together nicely without sticking to your hands as you make them. Let me know what you think!

02.21.2011 | Registered CommenterAndrea

i have been searching for a good veg burger base, debating between soy v. vegetable v. bean. this is the perfect solution. and i could eat my screen, your photos are so lovely!

02.25.2011 | Unregistered Commentercarolyn

Hello there! I wanted to thank you for sharing this recipe with us! I am half way done in the middle of finishing. I only had one question. Are these burgers freezable? I am the only vegetarian at home and sadly, I cannot eat 6 veggie burgers in one night. Though, I hope to. Haha! I'd like to freeze them for the week. If so how long may I store them? Thank you so much! Love the recipe so far so easy to make. The mixture already tastes so well!!! You're wonderful!

10.2.2011 | Unregistered CommenterBianca

@Bianca: I believe you could freeze them! Give it a try and please le me know! :)

10.2.2011 | Registered CommenterAndrea

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