You read it right. The only other thing you need to know is that this burger is meat eater tested and totally approved. Make these and let us know what the meat eater in your life thinks in the comments below!
‘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
- 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.
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 burgers with your fave ingredients. Suggestions are mayo, red onions, pickles, lettuce and cashew cheese.
- Beans - All