Looking for the perfect veggie burger? Well, look no further. These mushroom and lentil burgers are a two-for-one power combo of flavor and protein. Onions, garlic, smoked paprika, and mushrooms give it a smoky and savory flavor that pairs perfectly with the pickled red onions, and cheesy vegan sauce. Serve these on toasted buns with plenty of sliced avocado.
Mushroom and Lentil Burgers With Pickled Red Onion [Vegan, Gluten-Free]
For the Burgers:
- 8.8 ounces mushrooms
- 1/2 cup beluga lentils
- 1/2 cup millet
- 2 cups water
- 5 onions
- 3 garlic cloves
- 1/3 cup sunflower seeds
- 3 tablespoons tamari
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 3 tablespoons oil, for cooking
For the Pickled Red Onions and Cabbage:
- 1 medium red onion
- 1 teaspoon agave nectar
- 1/2 teaspoon salt
- 3/4 cup rice vinegar, white wine vinegar, or apple cider vinegar
- 5 black peppercorns
- 5 allspice berries
For the Raw Ketchup:
- 1 1/2 cups tomatoes, chopped
- 1 cup sun-dried tomatoes
- 3 dates
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 tablespoon apple cider vinegar
For the Burger Dressing:
- 1/2 cup raw ketchup
- 1/2 cup soaked cashews
- 1 teaspoon nutritional yeast
- 1 teaspoon lemon
- 1/4 cup pickled cucumber
- Salt and pepper, to taste
To Make the Burgers:
- Boil 5 cups water in a saucepan, add lentils and millet. Cook over medium heat for 11-15 minutes or until cooked through and no water is left.
- Slice the onion in the shape of half moons while the lentils and millet cook. Heat a skillet over medium heat and pour in 2 tablespoons of oil. Fry the onions over low to medium heat for about 15 minutes or until caramelized and golden.
- Slice the mushrooms. Put a frying pan (or use the pan you used to cook the onions) over medium heat and pour in the remaining tablespoon oil. Fry the mushrooms until most of the liquid is gone.
- Add the sunflower seeds in a food processor and mix until it becomes flour. In a food processor, add caramelized onions, boiled millet and lentils, and fried mushrooms along with tamari, black pepper, garlic, and salt. Mix to a 'mince'. Not completely smooth but still smooth enough for you to be able to form patties.
- Shape the burger with clean hands. Have a bowl of cold water to dip your hands from time to time, this prevents the batter from sticking to the hands. It is good if you let the surface of the burgers get dry before cooking (and possibly turn them once). You can prepare the burgers a day before and let them stand in the refrigerator in the meantime.
- Grill or fry the burgers a few minutes until lightly browned on both sides. Serve with raw ketchup, burger dressing, avocado, and pickled red onion and cabbage, with avocado and greens of your choice.
To Make the Pickled Red Onions and Cabbage:
- Slice the onions.
- In the glass jar that you will be using to store the onions, add the agave nectar, salt, vinegar, and flavorings. Stir to dissolve.
- Add the onions to the jar and stir gently to evenly distribute the flavorings.
- Leave it at room temperature.
- The onions will be ready in about 4-6 hours. Store in the refrigerator. They will keep for several weeks.
- Do the same with red cabbage in a separate jar.
- Blend all ingredients in a high-speed blender.
To Make the Burger Dressing:
- Blend all ingredients except the pickled cucumber in a high-speed blender. Blend until completely smooth. Then add the pickled cucumber and pulse until finely chopped.
Burger recipe adapted from Vegoratt.