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BUILT LENTIL BURGER
Those Vegan Chefs

Lentil Burger

5 from 2 votes
Everyone needs a vegan lentil burger recipe in their life! It’s healthy, full of fiber, high in healthy plant-based protein, and yes, full of umami.
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Prep Time 10 minutes
Cook Time 35 minutes
Servings: 5 Patties
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

Lentil Burger Patty
  • 1 cup red lentils split
  • 1 cup onion yellow, diced
  • 2 Tbsp olive oil extra virgin
  • ½ tsp salt kosher
  • 1 Tbsp chili powder
  • 1 tsp poultry seasoning
  • ¼ tsp allspice ground
  • 1 tsp oregano dried
  • 1 tsp cumin ground
  • 1 Tbsp tomato paste
  • 1 Tbsp black vinegar
  • ½ cup vegetable stock
  • ¼ cup soy sauce
  • ¼ cup garbanzo bean flour
  • 1 cup panko bread crumbs
  • 2 Tbsp olive oil extra virgin, for cooking the patties
Aioli
  • 1 cup classic vegan mayo see recipe
  • ½ lemon zested
  • ½ lemon juiced
  • 2 garlic cloves
  • salt kosher
  • 1 Tbsp olive oil extra virgin
Garnish
  • hamburger buns see recipe
  • shredded lettuce
  • sliced tomatoes

Method
 

How to make a Lentil Burger patty
  1. Rinse lentils under cold water.
  2. Bring a pot of water to a boil, add the rinsed lentils, cooking for 6 minutes. Drain and rinse the lentils under cold water. Set aside to continue draining.
  3. Sauté the diced onions with the extra virgin olive oil for five minutes over medium-low heat. We are looking for translucent in color and tender with hints of a sweet aroma.
  4. Chili powder, cumin, oregano, granulated garlic, kosher salt, poultry seasoning, and allspice are added to the onions. Cooking the spices for 2 minutes will release the essential oil, creating a deep robust flavor.
  5. Add the tomato paste and the black vinegar. Cook for additional 2 minutes, and continue to stir the spice mixture.
  6. Add the lentils and the water. Cook for 10 minutes, over medium heat. The lentil liquid should be reduced, and the lentils should have some texture to them.
  7. Place the lentils in a heat-proof container, stir and place in the refrigerator to cool.
  8. Add the panko bread crumbs and the garbanzos bean flour to the cool lentils. Gently sit to incorporate.
  9. Using an ice cream scoop, portion the lentil burger mixture into 5-ounce balls. Place in the refrigerator to hydrate for 5 minutes.
  10. Heat a heavy sauté pan over medium-high heat, and add extra virgin olive oil. Form the lentil ball into thick patties, and place in the hot pan. Cook until a deep mahogany color is reached. Flip the patty and place in the oven preheated to 425 degrees cooking for 12 minutes.
How to make Aioli
  1. Combine the classic vegan mayo with lemon zest, lemon juice, and grated garlic.
  2. Forward citrus floral notes from the lemon zest should be at the forefront of the aioli, while the lemon juice brings a vibrant clean hint of acid. Grated garlic contributes a punch of sharp earthiness. The classic vegan mayo is what tempers the bold flavors and joins all of them together.
Building the Lentil Burger
  1. It all starts with toasting the bun and making sure it's nice and hot.
  2. Spread a generous layer of aioli on both sides of the bun. Place the lentil patty down first followed by thinly sliced tomatoes. Top with shredded lettuce.
  3. Of course you can go go crazy and add sliced avocado or caramelized onions. Its all up to you.

Notes

Nutritional values are an estimate.