Mushroom and Lentil Burgers Weaning Recipe

Get the whole family involved with creating these marvellous mushroom and lentil burgers.

A tasty treat, sure to be a hit with all the family!

  • Serves

  • Prep

  • Cook

  • Freeze



  • Soya free
  • Nut free
  • Dairy free


  • 250g mushrooms
  • 1 medium white onion (90g)
  • 240g cooked green lentils
  • 100g breadcrumbs
  • 20g tomato puree
  • 1 large garlic clove
  • 1 egg
  • 2 tbsp Worcestershire sauce (Leave this out for a veggie recipe)


  1. Add chopped mushrooms, garlic and onion to a frying pan
  2. Cook on a medium heat until soft- for approximately 8-10 minutes
  3. Add tomato puree and Worcestershire sauce- cook for 2 more minutes
  4. Put mixture into a blender, add lentils and egg and blend down until smooth
  5. Once smooth, add in the breadcrumbs and make sure these are fully blended through the mix
  6. Leave to stand for 20 minutes, to allow the breadcrumbs to firm up the mixture
  7. Divide into 25g blobs and shape into patties. Tip- keep a bowl of cold water to hand to stop the mixture sticking to you
  8. Cook in a lightly oiled frying pan over a medium heat for 3 minutes each side
  9. Suitable for home freezing and refrigerate for up to 5 days
Recipe tip bright ideas

Handy tip

These are yummy straight from the pan but can also be eaten cold - great for lunchboxes and picnics!

Recipe tip bright ideas

Handy tip

Leave out the worcestershire sauce to have a yummy veggie recipe!

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