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one green planet

This delicious lentil and black bean burger comes with a little extra of everything. It’s stuffed with roasted nuts, Parmesan cheese, hot chili sauce, and sweetness from balsamic vinegar. I made this recipe for a relative who loves hamburgers and he loved this veggie burger so much he asked for the recipe! Truffle mayonnaise adds an extra layer of deliciousness to this royal veggie burger.

The Truffled Burger Queen [Vegan]

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Serves

4

What Ingredients Do You Need To Make The Truffled Burger Queen [Vegan]

For the Patties:
  • Olive oil, for frying
  • 1 yellow onion, finely sliced
  • 1 green bell pepper, diced small
  • 2 cloves garlic, crushed
  • 3/4 cup (100 g) roasted cashews, chopped
  • 1/2 cup (100 g) cooked and drained green lentils
  • 1/2 cup plus 3 tablespoons (150 g) drained and rinsed canned black beans, mashed with a fork
  • 1 cup (100 g) grated vegan Parmesan cheese
  • 2 cups (100 g) panko or gluten-free bread crumbs
  • 1 tablespoon (15 g) chili sauce
  • 1 teaspoon balsamic vinegar
  • 3/4 teaspoon salt, plus more to taste
  • 1/4 teaspoon pepper
  • 1 teaspoon agave syrup
  • 4 buns, halved and lightly toasted

For Truffle Mayo:

  • 1 scant cup (200 g) vegan mayonnaise (page 152)
  • 1 tablespoon (15 ml) truffle oil, or more to taste
  • Salt and freshly ground black pepper, to taste
  • A few drops of fresh lemon juice

For Toppings:

  • Sweet potato slices
  • pickled onion
  • Fresh green leaves or herbs
  • Fresh cherry tomatoes

How To Make The Truffled Burger Queen [Vegan]

For the Patties:
  1. To make the patties: Place a skillet over medium-high heat and add 1 tablespoon (15 ml) of olive oil or (14 g) of ghee for frying. Add the onions and fry until transparent and fragrant, add the green bell pepper and garlic during the last minute of frying. Transfer to a large bowl and combine with the remaining patty ingredients through the pepper.
  2. Refrigerate the mixture for 30 minutes, or up to 24 hours covered.
  3. Divide the mixture into 4 equal portions and shape each into a patty. Place a skillet over medium-high heat and add a drizzle of olive oil or 1 tablespoon (14 g) ghee. Fry the patties for 2 to 5 minutes per side, or until nicely browned.

For the Truffle Mayo:

  1. Mix the ingredients together into a smooth sauce.
  2. Assemble the burgers on the toasted buns with the toppings.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


    About The Author

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    Nina Olsson

    See My Recipes

    Whether you're new to plant-based eating or a seasoned pro, Veggie Burger Atelier will disrupt your assumptions of what a veggie burger can be!

    Nina Olsson (@nourishatelier) shares her secrets for crafting the perfect veggie burger with considerations to texture, flavor, firmness, and juiciness. You will also learn substitutions that will let you vegan-ize your burgers, or make them gluten-free. Nina's extraordinary veggie burgers are creatively conceived, straightforward to assemble, and presented in incredible, full-color photography, with step-by-step instructions.

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