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Prep time
15 minutes
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Cook time
40 minutes
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Serves
4
Author Notes
I love vegan burgers. But when I have a gluten-free and vegan burger, first and foremost, I want it to be healthy, delicious, filling, and it’s also important for them to hold their shape when you bite into them. Nobody wants to bite into a soupy mess of a burger. These are all of that and beyond. —Happy as a Yam
Ingredients
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1/2
onion, finely chopped
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1
Portobello mushrooms, chopped
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1 cup
cooked lentils
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1 cup
cooked quinoa
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1/2 cup
raw chopped walnuts or ground
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1 tablespoon
vegan Worcestershire
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Salt to taste
Directions
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Start by adding the onions into a frying pan and sauté on medium-low until slightly translucent (about 5 minutes). Then add the mushrooms and continue for another 2-3 minutes or until soft.
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Remove from heat and place back into the food processor. Add lentil, quinoa, walnuts, vegan Worcestershire sauce, and process until you have a rough mash. Taste and add salt as needed.
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Allow mixture to cool in the fridge for 15 minutes and preheat your oven to 350F. Coat a baking sheet with non-stick spray or olive oil.
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Once your mixture is chilled, you are ready to start forming patties. Shape them into 4 inches wide by 1 in thick circular patties. Makes approximately four patties and place them on a baking sheet. Brush the tops with olive oil.
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Bake for a total of 40 minutes in a standard oven or 30 minutes in a convection oven and flipping around the halfway mark min.
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Top with vegan lemon dill mayo and serve on a gluten-free bun. Enjoy!
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