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Veggie Lentil Burger » Simple and Healthy Recipe! ✅

A veggie burger that doesn’t skimp on flavor, thanks to a hearty mix of lentil patties, mushrooms and spices, not to mention the many tasty ingredients. We’ll never say no to pickled onions or crispy cucumbers, but if you ask for it, this burger won’t be complete without a generous dollop of Sir Kensington’s classic vegan egg-free mayonnaise, perfectly creamy and egg-free – it’s made with aquafaba derived from 100% chickpeas and sunflower oil for a totally delicious vegan-approved dressing that tastes like mayonnaise.

This recipe is shared in collaboration with Sir Kensington’s. – Publishers

ingredients
  • 1 red onion, thinly sliced

  • 1/2 cup apple cider vinegar

  • 1 1/2 teaspoons salt, plus more if needed

  • 1 cup dried lentils (green or brown)

  • 4 ounces mushrooms (cremini or similar), finely chopped

  • 1/4 teaspoon smoked paprika

  • 2 tablespoons olive oil

  • 1/4 cup all-purpose flour

  • freshly ground black pepper

  • 6 whole-grain hamburger buns, sliced

  • cucumber, thinly sliced

  • Cilantro, microgreens, or other greens

  • Sir Kensington’s classic vegan mayonnaise

Indications
  1. Combine sliced ​​red onions, apple cider vinegar, salt, and 1 cup of water in a bowl and let sit for at least 1 hour.

  2. Cook lentils until tender, according to package directions. (Rinse lentils before cooking. Place 1 cup lentils in a large pot with 4 cups water and ½ teaspoon salt. Bring to a boil, then reduce to a boil, cover, and cook until tender, about 20-30 minutes ; drain well.)

  3. Once cooked, spread the lentils evenly on a baking sheet and let cool for 10-15 minutes.

  4. Once cold, place the lentils in a bowl with the chopped mushrooms, smoked paprika and olive oil and mash the mixture, leaving larger pieces.

  5. Add the flour and continue mixing until the mixture is well integrated, then shape into 6 meatballs and season with salt and pepper.

  6. Working in batches, cook patties in a nonstick skillet with olive oil until golden brown on both sides.

  7. To make the burger, generously spread Sir Kensington’s Classic Vegan Mayonnaise (or Classic Mayonnaise) on the top and bottom buns. Garnish the burger with sliced ​​cucumbers, greens, and pickled red onions and serve.

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