Vegan lamb burger. Yea, you read it right. Hearty, savory, and super delicious, this vegan lamb burger will make your mouth water from just thinking about it. The only other thing you need to know is that this burger is meat-eater tested and totally approved. With a lentil, mushroom, and oat base, this plant-based burger has a shockingly meaty texture. Add all the seasonings in and mwah! A vegan lamb burger that can help you turn meat-eaters vegan, one tasty meal at a time.
‘Lamb’ Burger [Vegan]
Serves
6 patties
Ingredients You Need for ‘Lamb’ Burger [Vegan]
- 3 tablespoons olive oil
- 1 red onion, diced
- 4 cups mushrooms, chopped
- 2 1/2 cups cooked brown lentils (1 1/2 cups lentils cooked in 3 cups of water for about 30 minutes)
- 1/2 cup rolled oats (certified gluten-free if need be)
- 2 tablespoon tomato paste
- 5 garlic cloves, grated
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 tablespoon marjoram
- 20 turns fresh black pepper
- 2 teaspoons salt
- 2 tablespoons tapioca flour
How to Prepare ‘Lamb’ Burger [Vegan]
- Cook the lentils and measure out 2 1/2 cups into a large mixing bowl. Set aside.
- Preheat oven to 350°.
- Place the olive oil in a skillet and saute the onions for 5 minutes.
- Add the mushrooms and a sprinkle of salt and cover the pan.
- Cook for 3 minutes, stirring a couple of times so they don’t burn.
- Add the onions/mushrooms to the lentils along with the oats, tomato paste, garlic, dried basil, dried oregano, dried marjoram, black pepper, salt, and tapioca flour.
- Mix the ingredients until just combined and then transfer to a food processor.
- Process until completely smooth and thoroughly mixed.
- Transfer mixture back into a bowl (this isn’t totally necessary but it will make it easier when forming patties).
- Line a baking sheet with parchment paper and form 6 equal patties (about 3 – 3/12 inches in diameter and 1 1/2 inches thick) with your hands.
- Place the patties on the baking sheet, giving some room between each one.
- Bake for 10 minutes, flip and bake for an additional 15 minutes.
Notes
-These burgers do not fall apart. However, if you want them more dense and hard you can use organic cornstarch instead of tapioca flour. Buy organic to stay away from nasty GMOs. -Top this burger with your fave ingredients. Suggestions are mayo, red onions, pickles, lettuce, and cashew cheese.
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About The Author
Molly Patrick
See My Recipes Molly Patrick is really damn good at motivating people to eat a whole food plant-based diet. Not only with delicious recipes and meal plans, but with her non-judgmental, inclusive, and kind approach. She is the co-founder of Clean Food Dirty Girl and holds a certificate in Plant-Based Nutrition.
She helps people prevent illness and disease with the food they eat so they don't have to treat illness and disease because of the food they eat.
I don\’t understand why is it called lamb? I\’m a pesco-veg since April this year. Why? for showing respect towards animals ( mammals in my case ), and to avoid industrialized meat with antibiotics and all the stuff in my body. But calling lamb vegan is not moral according to me… why calling it lamb when there is not lamb? I wish to understand because my friend just cooked vegan lamb soy and I told her why calling soy lamb when there is not lamb? ;) doesn\’t make sens.