“Oh dear, not another veggie burger post on my INTERNETZ!!!” you must be thinking….”get these darn veggie burgers AWAY FROM ME!!!!!” Oh, but let me tell you – these burgers are absolutely amazing and pack a real punch! They consist of a patty made out of lentils, chickpeas and carrot, and are then topped off with a FIERY black pepper sauce AND a Dijon Mayonnaise. All vegan, of course!
Black Pepper Burgers [Vegan]
For the Burger Patties:
- 1 13.66-ounce can of chickpeas, drained
- 1/2 cup dry red lentils, plus 1 cup of water
- 1 carrot, grated
- 2 teaspoons finely chopped Thai basil
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1/2 teaspoon cayenne pepper
- 1 teaspoon red chili pepper flakes
- 1/2 teaspoon onion powder
- 2 teaspoons minced garlic
- 2 teaspoons paprika
- 1/3-1/2 cup chickpea flour
- Salt and pepper, to taste
For the Black Pepper Sauce:
- 1 tablespoon whole black peppercorns
- 1 cup vegetable stock
- 2 tablespoons rice milk
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 tablespoon sweet dark soy sauce (for color and sweetness)
- 2 teaspoons regular dark soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegan butter
For the Dijon Mayonnaise:
- 1/3 cup vegan mayonnaise
- 1 tablespoon spicy Dijon mustard
- Bread rolls, arugula, spinach, and tomato
To Make the Black Pepper Sauce:
- Using a spice grinder, freshly grind your peppercorns and then transfer it to a bowl. Add vegetable stock, rice milk, sugar, salt, sweet dark soy, regular dark soy, and cornstarch into the bowl. Whisk to combine.
- Transfer mixture to a small saucepan and add your knob of vegan butter. Whisk over low heat until butter has melted, and then bring to a boil so that the sauce thickens. Once thickened, pour into a bowl and set aside.
To Make the Dijon Mayonnaise:
- Mix mayo and mustard together. Set aside.
To Make the Burger Patties:
- Cook lentils in water until tender. Bring to a boil, and let simmer covered for about 15 minutes. Add more water if necessary. You want your lentils to be a little on the mushy side, to help bind the burger.
- Preheat oven to 350°F.
- Combine cooked lentils, chickpeas, carrot, Thai basil, ground coriander, ground cumin, cayenne pepper, chili pepper flakes, onion powder, minced garlic, paprika, chickpea flour, and salt/pepper in a large bowl.
- Using a potato masher, mash ingredients together well. Leave some chickpeas slightly un-mashed to create texture in the burger patty.
- You should have a mixture that will form into patties. If it is too wet, add a little more chickpea flour.
- Form your mixture into 7 patties and place on a non-stick paper lined baking tray. Bake patties for 30 minutes.
- At this point, you can let them cool and wrap them up individually for freezing or refrigerating. If you’re going to serve them immediately, let them cool for a short while and then sear them in a hot, lightly oiled pan to create a nice crust on the outside.
- Serve in a warm, toasted split bun and top with rocket, spinach and a tomato slice. Drizze both sauces on and serve.