5p burger plant-based alternative to mince meat?

So at lunch I was experimenting in the kitchen. I wanted to come up with something I could make up and keep in the fridge for a few days to use in recipes as an alternative to animal mince meat. I looked at a few recipes on the web and decided to make my own only using simple, frugal wholefood ingredients that would have been around on the home front on a good shopping day!

To be honest I wasn’t expecting much with my first attempt but this came out incredibly well. Obviously it’s not a WW2 ration book recipe but I really had to share this because it is very healthy and VERY frugal.

I didn’t have my camera with me just my phone to take a snap shot but hope you can still see that the burger looked quite delicious!

Cost: The mixture makes 6 large burgers (or more smaller ones) and based on 6 big burgers the cost is about 5p per burger without mushrooms or about 13p per burger with mushrooms.

Calories: Each burger is about 150 cals and about 10g of protein and over 10% of daily iron requirement and 25% of daily fibre…high in potassium too!

Plant Burgers

  • 1 cup dry lentils (I used red split lentils but any will do)
  • 2 cups water
  • 2 cloves garlic, coarsely chopped (you could use garlic salt or powder)
  • 1 small onion, coarsely chopped
  • 1 1/2 teaspoons salt
  • 4 oz brown mushrooms, quartered
  • 1/2 cup rolled oats (not instant)
  • 1 or 2 teaspoon dried sage (depending on how much you like it)
  • ½ teaspoon dried rosemary
  • ½ teaspoon mild chilli powder
  • 3 rounded teaspoons of sweet chutney
  • Few shakes of ground black pepper


  1. Wash the lentils then place in a saucepan with the two cups of water, the chopped garlic and onion, ½ the salt, the chilli powder, sage and rosemary. Simmer for 20-30 minutes until tender.
  2. Meanwhile in a food processer, put in the mushrooms and pulse 4 or 5 times for just a second or two until finely chopped, add in the oats, chutney and the rest of the salt. Set aside.
  3. Drain the lentil mixture then add to the food processor and pulse again several times for a couple of seconds until a thick coarse paste is formed.
  4. Remove mixture and form into burgers. Will make six large thick burgers or 8-10 smaller ones.
  5. Fry on medium in a pan with a little olive oil until nicely browned on the outside.

7 thoughts on “5p burger plant-based alternative to mince meat?

  1. I wonder how they would turn out using celery and asafoetida powder instead of the onions and garlic ( I have developed an intolerance to alliums in recent years)? I may try this coming week.


  2. Carolyn you say to set the mushroom/oat mixture aside. At what point do I add them to the lentils? I would just add the drained lentils mixture to the mushroom/oat mixture and whizz a couple of times. But does that over process the mushroom/oat mixture?

    Liked by 1 person

    • Yes once the lentils are done drain then add to the food processor with the set aside mixture and pulse several times for a second each time to achieve a coarse paste that will stick together and form into a burger xxxxx


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