Umami Burger – Mushroom, Freekeh & Black Beluga Lentils®

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  • Umami mushroom and freekeh burger ingredients

    Umami flavors and plant proteins rule in this combo.

  • Umami mushroom freekeh burger open face

    Nothing impossible about this burger! Pure, unprocessed ingredients and a little love are the forces behind this delicious concoction. Warning, you will want more.

Pictured with Black Forest Blend™


  • 8 c. water or vegetable stock
  • 2 gal. water or vegetable stock
  • 8 lbs. mushrooms, quartered
  • 8 c. onion, chopped
  • 1 c. garlic clove, chopped
  • 8 T. olive oil
  • 2 lbs. parmesan cheese
  • 12 eggs
  • 10 c. bread crumbs
  • 1/4 c. kosher salt
  • 8 t. ground black pepper
  • 24 scallions
  • 2 c. mayonnaise
  • 1 c. sun-dried tomatoes, drained and chopped
  • 64 hamburger buns
  • 16 c. baby arugula


  1. In a pot, bring 8 c. water or vegetable stock for the InHarvest Greenwheat Freekeh™ to a boil. Add freekeh, reduce to a simmer and cook until grains are tender and liquid is absorbed, about 20 minutes. Cool the grains.
  2. In a pot, bring 2 gal. water or vegetable stock for the InHarvest Black Beluga Lentils® to a boil. Add the lentil blend, reduce to a simmer and cook until lentils are tender, 15-17 minutes. Cool the lentil blend.
  3. Working in batches, place the mushrooms, onions and garlic in the bowl of a food processor and pulse until the mixture is finely chopped, but not too wet.
  4. Heat the olive oil over medium heat in a pan large enough to hold the mushroom mixture.
  5. Add mushroom mixture to the pan and cook, stirring occasionally, until the mixture has lost most of its moisture, about 30 minutes.
  6. Cool the mushrooms, then combine with the cooled grains, lentils, parmesan cheese, egg, breadcrumbs, salt and pepper.
  7. Mix well, chill for 2 hours.
  8. Form mixture into 5 oz. patties.
  9. Heat a non-stick griddle and cook the burgers until browned and cooked through, about 10 minutes per side.
  10. While the burgers are cooking, char the scallions on the griddle until browned and softened.
  11. Chop the scallions and combine with the mayonnaise and sun-dried tomatoes.
  12. Serve burgers on buns with mayo and arugula.

Recipe Yield: 64 burgers

Nutrition Facts

Per serving: 440 cal., 19 g pro., 59 g carb., 8 g fiber, 14 g fat (4 g sat. fat), 55 mg chol., 930 mg sod., 6 g sugar

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Serving Tip

It’s a burger, it’s a meatball, it’s a taco filling. Use your imagination to create more vegetarian concepts for this delicious recipe.