-
Prep time
1 hour
-
Cook time
40 minutes
-
makes
6 burgers
Test Kitchen Notes
A vegetarian-friendly burger that doesn't skimp on flavor, thanks to a hearty patty mix of lentils, mushrooms, and spices—not to mention, so many tasty toppings. We'll never say no to pickled onions or crisp cucumbers, but if you ask us, this burger won't be complete without a generous spread of Sir Kensington's perfectly creamy, egg-free Classic Vegan Mayo—it's made from chickpea-derived aquafaba and 100% sunflower oil for a totally delicious, vegan-approved condiment that tastes like mayo should.
This recipe is shared in partnership with Sir Kensington's. —The Editors
Continue After Advertisement
Ingredients
-
1
red onion, thinly sliced
-
1/2 cup
apple cider vinegar
-
1 1/2 teaspoons
salt, plus more as needed
-
1 cup
dried lentils (green or brown)
-
4 ounces
mushrooms (cremini or similar), finely chopped
-
1/4 teaspoon
smoked paprika
-
2 tablespoons
olive oil
-
1/4 cup
all-purpose flour
-
Freshly ground black pepper
-
6
whole-wheat burger buns, sliced
-
Cucumber, thinly sliced
-
Cilantro, microgreens, or other green
-
Sir Kensington’s Classic Vegan Mayo
Directions
-
Combine sliced red onions, apple cider vinegar, salt, and 1 cup water in a bowl and let sit for at least 1 hour.
-
Cook lentils until just tender, according to package instructions. (Rinse lentils before cooking. Place 1 cup lentils in a large pot with 4 cups water and ½ tsp salt. Bring to a boil, then reduce to a simmer, cover and cook until tender, about 20 to 30 minutes; drain well.)
-
Once cooked, spread lentils evenly on a sheet pan and cool for 10 to 15 minutes.
-
Once cooled, add lentils to a mixing bowl with chopped mushrooms, smoked paprika, and olive oil and mash the mixture, leaving some bigger pieces.
-
Add flour and continue to stir until the mixture holds together, then form into 6 patties and season with salt and pepper.
-
Working in batches, cook burger patties in a non-stick pan with olive oil until well browned on both sides.
-
To build the burger, generously spread Sir Kensington’s Classic Vegan Mayo (or Classic Mayonnaise) on both the top and bottom bun. Top the burger with sliced cucumbers, greens, and pickled red onions and serve.
See what other Food52ers are saying.