It smells of red onion melting gently in the pan, with that little sweet aroma that immediately makes you want to build the burger. Here, no need for a complicated patty: lentils, a few vegetables, melted Reblochon, and a well-toasted bun. It’s the kind of everyday vegetarian burger that really fills you up, without requiring an entire evening in the kitchen.
The patty stays soft in the center, with lentil pieces that give it texture instead of a smooth, sad consistency. The mushrooms bring a slightly woody note, the carrot a subtle sweetness, and the Reblochon coats everything with its frank melted cheese aroma. When the bun hits the pan, it becomes slightly crispy on the edges, just enough to hold the filling. The contrast between fresh salad, melting onions, and hot cheese makes all the charm of the burger.
Why you’ll love this recipe
Ingredient Notes
Cooked lentils, a few vegetables, rolled oats to bind, and Reblochon for the indulgent touch.
- Cooked green lentils : They form the base of the patty and provide a firm, almost rustic texture that holds well in the burger. Choose them well-drained, otherwise the mixture becomes soft; brown lentils can work if not overcooked.
- Carrot : It adds natural sweetness and a bit of color to the patty, especially when cut into small dice. Use a firm carrot and avoid large chunks, as they stay crunchy while the rest of the patty is tender.
- White mushrooms : They add moisture and a deeper flavor, with a slightly woody aroma when cooked. Brown mushrooms work very well too, often with more character.
- Rolled oats : They absorb excess moisture and help the patty hold together without eggs. If you don’t have any, use a little breadcrumbs, but add them gradually to avoid making the mixture too compact.
- Reblochon : It provides the meltiness, salt, and that mountain cheese flavor that really marks the burger. Cut slices not too thick: they should melt quickly, without drowning the patty.
- Red onion and honey : The onion becomes sweet and almost confit, while the honey helps achieve a slight shine and a sweet note. For a less sweet version, replace the honey with a small pinch of brown sugar or simply cook the onion longer over low heat.
Prepare the vegetables in small pieces
Cut the carrot and mushrooms into small dice, then mince the white onion and garlic. This detail matters more than it seems: too large pieces prevent the patty from holding together and give an uneven bite. In the pan, the onion should become translucent and smell slightly sweet before adding the rest. The mushrooms will release some water, that’s normal; let it evaporate to avoid a soggy mixture. After a few minutes, the mixture should be tender, fragrant, and more moist than greasy.
Keep some texture in the patty
Blend the cooked vegetables with the oats, parsley, and most of the lentils, but stop before you get a completely smooth puree. An over-blended patty becomes pasty, almost sticky, and loses that pleasant lentil grain. Then add the remaining lentils by hand to bring back texture. When you form the patties, the mixture should be pliable but hold together between your fingers, with a smell of fresh parsley and mild garlic. A chill in the fridge helps the patties firm up, especially if the kitchen is warm.
Caramelize the onions without rushing
Red onion needs medium-low heat to become tender without burning. First cover the pan: the steam helps it soften and lose its sharpness. When it becomes shiny and soft, add the honey and cook uncovered to concentrate the flavor. You should see the strips darken slightly, smell a caramelized note, and hear a steady gentle sizzle rather than a dry frying noise. If it sticks, lower the heat instead of adding too much oil.
Bake the patties to stabilize them
Oven cooking is practical for a daily burger because it avoids flipping fragile patties in a pan. Place them on parchment paper and let them set at 220°C until the edges seem drier and lightly golden. They should not become hard: the center stays soft, with a slightly firmer surface under the spatula. Add the Reblochon slices only at the end, otherwise the cheese melts too soon and gets lost on the tray. When it starts to shine and collapse onto the patty, it’s the right moment.
Assemble the burger at the last moment
Toast the buns in a pan to get a warm and slightly crispy side, because a soft bun absorbs the onion and cheese juices too quickly. Place the salad on the bottom first: it creates a fresh barrier between the bun and the hot patty. Add the Reblochon-topped patty, then the caramelized onions, spreading them well to get sweet-savory in every bite. The burger should be served immediately, while the cheese is still runny and the bun retains its grilled aroma. Waiting too long makes it heavier and less neat.
Tips & Tricks
- Drain the lentils very well before blending, because excess water makes the patty soft and forces you to add too much oats.
- Do not blend the whole mixture too finely, as a completely smooth texture gives a compact patty while whole lentils provide real chewiness.
- Let the onions cook gently rather than high, because they need to become tender and sweet, not dry and bitter.
- Toast the buns just before assembling, as the heat and slight crispness prevent the burger from collapsing too quickly.
Can the vegetable patties be prepared in advance?
Yes, it’s even convenient if you want to save time at mealtime. Form the patties, keep them chilled on a covered plate, then bake them just before assembling the burgers.
How to prevent the patties from breaking?
Drain the lentils well and do not blend the mixture too liquid. The oats help absorb moisture, and chilling firms up the patties before cooking.
Can the patties be cooked in a pan?
Yes, but handle them gently. Brown them in an oiled pan over medium heat, about 4 to 5 minutes per side, then add the Reblochon at the end with a lid to melt.
What can replace Reblochon?
Raclette cheese, Saint-Nectaire or Morbier work very well, as they melt without becoming watery. Choose a cheese with character, otherwise the burger might lack depth.
What to serve with this vegetarian burger?
A crunchy salad, roasted potatoes or sweet potato fries go very well with this burger. Since the Reblochon is generous, keep the side simple.
Vegetarian Burger with Vegetable Patties and Reblochon
French
Vegetarian Burger
A hearty vegetarian burger with a lentil, carrot and mushroom patty, melted Reblochon and caramelized red onions. Simple to prepare, filling, and perfect for a weekday meal.
Ingredients
- 200 g cooked green lentils
- 1 carrot
- 3 white mushrooms
- 1/2 white onion
- 1 clove garlic
- 2 tbsp rolled oats
- Few sprigs fresh parsley
- 1 red onion
- 1 tsp honey
- 2 burger buns
- 1/4 Reblochon
- A few leaves salad
- 2 tbsp olive oil
- To taste salt
- To taste pepper
Instructions
- 1Mince the white onion, chop the garlic, cut the carrot into small dice and dice the mushrooms.
- 2Sauté the white onion in a drizzle of olive oil, then add the carrot, mushrooms and garlic. Season with salt and pepper and cook about 5 minutes.
- 3Blend the cooked vegetables with the oats, parsley and 150 g of lentils until you get a bound mixture but still slightly textured.
- 4Add the remaining 50 g of lentils, adjust seasoning, then form 2 patties. Place them in the fridge while preparing the onions.
- 5Slice the red onion and sauté with a little olive oil, salt and pepper. Cover and cook 10 minutes until tender.
- 6Add the honey to the onions, then cook uncovered for 2 minutes. Set aside.
- 7Place the patties on a parchment-lined baking sheet and bake for 15 minutes in a preheated oven at 220°C.
- 8Two minutes before the end, place slices of Reblochon on each patty to melt.
- 9Toast the burger buns in a pan.
- 10Assemble the burgers with salad, the Reblochon patty and the caramelized onions. Serve hot.
Notes
• The lentils must be well drained for the patties to hold properly.
• Do not blend the mixture too finely: a slightly grainy texture gives better chew.
• Reblochon can be replaced by raclette cheese, Saint-Nectaire or Morbier.
• Nutritional values are estimates per serving.
Nutrition Facts (per serving, estimated)
| 700 kcalCalories | 29 gProtein | 72 gCarbs | 36 gFat |
