These burgers are based on this recipe: http://www.nomeatathlete.com/cookout-veggie-burgers, with some modifications. It’s the best burger I’ve tried to date, and I’ve made 3 batches of 18 small, hearty burgers so far. This burger is delicious, firm, toothsome, full of protein, and uses common ingredients. The ratio of legumes to gluten give it the perfect texture, and walnuts add a satisfying crunch. That’s not something I thought I wanted in a burger until I tried it, and I am really into it. The recipe seems somewhat flexible, especially considering I have already modified it a bit – you can change up the type of legume, nuts, and mushrooms easily, at least.
Recipe Flexibility: 7/10
Below is the recipe for the version I have been making (original linked above).
- 227g dry lentils, or a mix of dry lentils and dry mung beans
- 1 large onion, diced
- 1 tbsp olive oil (or alternatively oil spray – I have tried both)
- 3 mushrooms, chopped
- 2 cloves minced garlic
- salt and black pepper to taste
- 2 tbsp crushed tomatoes
- 1/2 tsp thyme
- 1/2 cup vegetable broth
- 2 tsp cider vinegar
- 2 tbsp sriracha sauce (optional)
- 1 tsp liquid smoke
- 1 cup chopped walnuts
- 3/4 cup ground flaxseed
- 3/4 cup vital wheat gluten
Cook the lentils (and mung beans, if using) until soft but not mushy. Blend, process in a food processor or mash half of the lentils (and mung beans, if using) .
Fry the onion in the oil until soft. Add the mushrooms and garlic; fry until fragrant. Stir in the tomatoes, salt, thyme, and black pepper. Let fry for a few minutes. Stir in walnuts and let toast. Slowly add broth, vinegar, sriracha sauce, and liquid smoke. Stir in the lentils (and mung beans, if using) .
Remove from heat and stir in flax seed and vital wheat gluten. Keep stirring to strengthen the gluten and get the burgers chewy. Form into 18 patties then bake at 350 for 20-25 minutes.
From there you could freeze, grill, or fry them. I have just been baking them and then reheating to eat for lunch at work.