It’s Burger Time!

 

Vegan Burger
Lentil, Bean, and Mushroom Burger | veganblondes.com

This is the best lentils, beans, and mushroom burger you’ll ever try…dressed with sun-dried tomato purée, sautéed onions and mushrooms, red cabbage slaw, and spicy mayo!

I’ve been attempting to make a perfect vegan burger for months. I tried doing it with chickpeas, quinoa, beans, tofu, sweet potato, and I finally feel like this is it! In the past, I struggled with two things: one – my burgers kept crumbling, and two – I felt like the flavor profile was still off. Not anymore. This burger nailed it and is pretty easy to make, compared to other concoctions I’ve tested.

But I have to share a secret…after so many trials and errors, I found that the best way to make the burger stick together perfectly and not crumble is to make it the day before and reheat it in the oven or lightly sauté it in a pan the following day. It really makes a difference.

The burger itself is quick to make, however, by the time you’re done with the toppings, it will take a little over an hour. A little laborious but worth every bite! So get your wine opened and enjoy the cooking!

Here are the ingredients for this awesome burger. Serves 4.

THE PATTY: 

  • 1 cup beans (I used dry pinto beans but you can use canned)
  • 1 tablespoon olive oil
  • 3 large onions, thinly sliced
  • 2 cloves of garlic, minced
  • 1 cup brown or white mushrooms, sliced
  • 2-3 stems each fresh thyme and rosemary
  • 1 cup lentils
  • About 1/3 cup fresh parsley, chopped
  • 2 tbsp chia seeds
  • 1 tbsp smoked paprika
  • 2 tbsp flour
  • 1 small green onion, thinly sliced
  • Salt and pepper, to taste

The toppings:

SUN-DRIED TOMATO PURÉE:

  • 8-10 sun-dried tomatoes
  • 1/2 clove of garlic
  • 2-3 leaves fresh basil
  • Olive oil (about 3 tbsp)
  • Salt, to taste

RED CABBAGE COLESLAW:

  • 1/4 medium red cabbage
  • Large handful fresh parsley, chopped
  • 1 green onion, minced
  • Red chili flakes, to taste (I like my slaw spicy so I add red Thai peppers or red chili flakes)
  • Olive oil
  • White vinegar
  • Salt, to taste

MAYO:

  • 1/3 cup vegan mayo
  • 1/4 cup soy yogurt
  • 1 tbsp fresh lime juice
  • 1 tsp smoked paprika
  • 1 1/2 tsp Dijon mustard
  • 2 tbsp olive oil
  • Pinch garlic powder
  • Salt and pepper, to taste

OK. Let’s start with he patty. If your beans are dry, cook them in water with a clove of garlic, until tender. While the beans are cooking, heat the olive oil in a large frying pan and add the garlic and onions. Once nice and caramelized,  take 3/4 of the onions and set aside for later, to dress the burgers.

In the same pan, add a little more olive oil and add the mushrooms with thyme and rosemary to the fried onions; sauté until nicely golden. Once cooked, again take enough mushrooms to use for your toppings. Leave the rest of the onion and mushroom mix in the pan and add the lentils and 2 cups of water. Add the parsley, salt and pepper and cook until tender while stirring every 10-15 minutes.

Preheat the oven to 375 degrees F. Soak the chia seeds in enough water just to cover, for 10 minutes.

Once the lentils and beans are cooked, discard the thyme and rosemary sprigs and transfer everything to a bowl. Add the smoked paprika, the chia seeds, more chopped parsley, green onion, and flour. With an immersion blender, blend until you have a good patty consistency. Add salt and pepper to taste. Make patties and place them on an oiled flat sheet pan and cook them in the oven for 30-35 minutes, turning them half way.

While the patties are in the oven, you can work on the toppings.

SUN-DRIED TOMATO PURÉE:
You literally just blend all the ingredients with the Mini MagicBullet or another small bender. I usually make a large batch and keep it in a jar in the fridge. This paste is excellent for sandwiches, pasta, and salads!

RED CABBAGE COLESLAW:
Mix all the ingredients.

MAYO:
Mix all the ingredients.

Once the burger is ready, you’re ready to assemble it. Don’t forget to add the caramelized  onions and mushrooms. I also added a slice of tomato and kale leaf, but you can top it with anything you like. Other good choices that I love: smoked coconut bacon and sliced avocado or guacamole.

Tonight, I made this burger for my dad and he absolutely loved it!!! Again, he told me he wouldn’t have a problem being vegan if he could eat food like this. I wish everyone could taste vegan food and realize how tasty it is and the best part…no animal had to suffer and die!

Cat

 

 

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