Ultimate vegan burger

By Rodney Bowers
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SERVES
3
 TO
4
TOTAL TIME

Ingredients

Vegan patty

  • 1 can lentils drained and rinsed
  • 3 cup cremini mushrooms chopped
  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • 1 cup carrot, chopped
  • 1 clove garlic
  • 1 sweet potato cooked and peeled
  • ½ cup parsley
  • ¼ -½ cup chickpea flour
  • ½ teaspoon sea salt
  • ½ pack onion soup mix

Toppings

  • Vegan hamburger buns
  • Cashew cream cheese
  • Sliced tomatoes
  • Sliced pickles
  • Chopped lettuce

Directions

Vegan patty

  1. Preheat oven to 350°F. Throw the garlic, mushroom, carrot, onion and celery into a food processor and purée.
  2. Cook this mixture in a saucepan on medium-high heat until most of water is cooked out and the flavor is concentrated. Add back into the food processor.
  3. To the food processor, add the sweet potato, parsley, onion soup mix and lentils. Pulse.
  4. Pulse the mixture so some of the lentils are being mashed and some keep their shape.
  5. Take the mixture out of the food processor and place in big bowl. Add the chickpea flour and taste for seasoning. Mix well so the entire lentil mixture is seasoned.

Burger 

  1. Form the vegan “ground meat” into burger-sized patties and place on a parchment-lined baking sheet.
  2. Drizzle with olive oil and bake in the oven for 20-30 minutes.
  3. Remove from oven, and build burger: Place patty on vegan hamburger bun. Add tomatoes, sliced pickles, sliced red onions, chopped lettuce. Spread vegan cheese all over top bun and serve. 

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