It’s veggie burger time! I tend to go in phases with veggie burgers- sometimes I’ll whip up a big batch, freeze them and enjoy them for a month or two then I’ll totally forget they even existed for a few months. Earlier this week I was in the mood for sweet potato fries and set out to build a meal around them and VOILA today’s Vegan Mushroom Lentil Burgers were born! The recipe is super basic and you can pretty much use any combination of your favorite beans and lentils. I used adzuki beans and red lentils because I already had them at home and I was really happy with the combination.
The recipe calls for gluten-free bread crumbs. I happened to have Gillian’s GF Breadcrumbs on hand because my boyfriend recently made this eggplant parmesan (he found the breadcrumbs at Whole Foods) but you can feel free to substitute with flour of your choice.
I recently remembered that I had a hand-me-down panani press hiding in the back of a cabinet so I decided to bring it out and make grilled burger wraps with avocado, greens and tomato in a brown rice tortilla. SO GOOD!!
Also, incase you’re wondering about the sweet potato fries, they were simply tossed in coconut oil, salt and pepper and baked in the oven at 400° for 40 minutes. These are a staple for me and I highly recommend you try them!
- 1 tbs coconut oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups mushrooms, diced
- 1 tbs ground flax seeds
- 1 cup cooked beans
- 1 cup cooked lentils
- 1 tbs tamari
- 1 tbs liquid smoke
- 1 tsp all-purpose seasoning
- ¼ tsp salt
- ground black pepper to taste
- ½ cup gluten-free breadcrumbs
- optional- 2 tbs nutritional yeast
- Preheat oven to 350°. Grease a baking sheet.
- Heat coconut oil in pan at medium-high heat. Add onion, garlic and mushrooms and sauté 7-10 minuets (until onions are translucent).
- Prepare flax "egg" by combining flax seeds with 3 tbs warm water. Let sit for at least 10 minutes before using.
- Combine garlic/onion mixture in a large bowl with beans and lentils. Using an immersion blender, blend until 75% smooth. I like to leave a little texture. Stir in remaining ingredients (including flax egg).
- Wet hands and form mixture into patties ½"- 1" thick.
- Place patties on baking sheet. Bake for 35 minutes, flipping halfway. Enjoy right away, store in refrigerator for 4 days or freeze for longer storage.