Whole Food Plant Based LAM Burger (yes, like lamb, but not)

You read it right. The only other thing you need to know is that this burger is meat eater tested and totally approved.

Make these and let us know what the meat eater in your life thinks in the comments below!

The bad ass LAM burger

Makes 6 patties
Gluten free
Soy free
Nut free


3 tablespoons olive oil (optional)
1 red onion, diced
4 cups mushrooms, chopped
2 1/2 cups cooked brown lentils (1 1/2 cups lentils cooked in 3 cups of water for about 30 minutes)
1/2 cup rolled oats (certified gluten free if need be)
2 tablespoon tomato paste
5 garlic cloves, grated
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon marjoram
20 turns fresh black pepper
2 teaspoons salt
2 tablespoons tapioca flour


  • Cook the lentils and measure out 2 1/2 cups into a large mixing bowl. Set aside.
  • Preheat oven to 350°.
  • Place the olive oil in a skillet and sauté the onions for 5 minutes.
  • Add the mushrooms and a sprinkle of salt and cover the pan.
  • Cook for 3 minutes, stirring a couple of times so they don’t burn.
  • Add the onions / mushrooms to the lentils along with the oats, tomato paste, garlic, dried basil, dried oregano, dried marjoram, black pepper, salt and tapioca flour.
  • Mix the ingredients until just combined and then transfer to a food processor.
  • Process until completely smooth and thoroughly mixed.
  • Transfer mixture back into a bowl (this isn’t totally necessary but it will make it easier when forming patties).
  • Line a baking sheet with parchment paper and form 6 equal patties (about 3 – 3/12 inches in diameter and 1  1/2 inches thick) with your hands.
  • Place the patties on the baking sheet, giving some room between each one.
  • Bake for 10 minutes, flip and bake for an additional 15 minutes.


These burgers do not fall apart. However, if you want them more dense and hard you can use organic cornstarch instead of tapioca flour. Buy organic to stay away from nasty GMO’s

Top this burgers with your fave ingredients. Suggestions are mayo, red onions, pickles, lettuce and cashew cheese.

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Bounce down to the comments below and talk to us. Would you dare feed this to a meat eater in your life?


  1. Xine says

    These are the most brilliantly delicious burgers I have ever made. Also, dead easy. My new go-to recipe! Thanks, BoldVegan!

  2. says

    Hi! These look awesome! Would there be any adequate substitute for the mushrooms without sacrificing taste or burger density? Thanks!

  3. Lee says

    Wow, these looks great. Is tapioca flour just tapioca processed in a food processor? I may try the cornstarch but I don’t want the burger too hard…any other substitutions..the health food store is 50 miles away.

    • says

      Hi Lee, tapioca flour is processed differently to extract the starch from it. Hence, it’s not the same as just putting some tapioca in a food processor. You can use rice flour or any kind of flour you have on hand. The cornstarch does not make the burger hard (ie. like a cookie or cracker) — it just gives it a firm texture which you can bite into. That’s why this burger was meat eater approved 🙂 Meat burgers are usually firm and never fall apart compared to some bean/vegetable based burgers.

  4. Marika says

    Hiya, tried these for dinner tonight (in the UK). I thought they were lovely! At least I hope I got them right, I can’t get my head around “cups”. Can they be frozen? Thanks for all the great ideas!

    • says

      Thanks so much for letting us know! I am actually in the process of combing through all of the recipes on the blog and adding the metric conversions. All of our cookbooks are in metric but some of our blog posts are not. (yet!). Why can’t we all just follow metric?? The world would be a much easier place! xo

  5. rachel says

    Hi! These look and sound great, but when I make them I want to make sure I get it right. I’ve never used marjoram before and your recipe doesnt specify marjoram leaves or ground marjoram so I just guessed and picked up the ground marjoram. Is this what you used or should I use a different amount if using ground?

    • Molly Patrick says

      Hi Rachel – ground marjoram is correct. I will update the recipe and specify – thanks for asking! Let me know how they turn out. xo Molly

  6. rachel says

    I made these tonight, and though the taste was really great, they didn’t end up at all firm enough to form into patties by hand. The mixture was really goopy so I just used a circular cookie cutter and packed each patty on the baking sheet. I cooked them longer too but but they never seemed to cook through. Ate them anyway as they tasted too good to waste but wondering if you know what might have happened.. maybe too much moisture from the mushrooms after cooking them?

    • Molly Patrick says

      Hey Rahel,
      The mixture should be as dry as possible.
      So if there was liquid from the mushrooms, this might have added to the “gloopy” ness. Also, the lentils shouldn’t have any liquid when you add them.
      I’m sorry the texture was off – I’ll add the bit about the mushroom liquid to the recipe!

  7. says

    These burgers are delicious I have no idea if they taste anything like lamb because I’ve never eaten lamb but I love them. I used them in a gyro inspired wrap with greens, tomatoes, and a vegan tzatzki sauce. Thanks for the amazing recipe.

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