Vegan No-Bun Lentil and Mushroom Burgers
Source: America's Test Kitchen "Vegan for Everybody" , Better Vegan Category: Vegan Entrees & Sides
Prep Time: 15 min Cook time: 1 hour 10 min Total Time: 1 hour 25 min Makes 9-10 burger patties
Vegan / Gluten Free / Refined Sugar Free / Soy Free
About this recipe
Store-bought frozen veggie burgers are convenient but so often bland, stodgy, overly processed and just not worth it. This recipe delivers a delicious burger with soft, but not mushy texture inside, a bit of crispiness on the outside and plenty of rich umami flavor as well as substance. It takes a bit of work but it is definitely worth the effort. Plus, it contains no soy, refined sugar, gluten, pea protein isolates or any other heavily processed ingredients. A must try.
1/2 cup brown lentils, soaked overnight, drained and rinsed
1 box (8oz) crimini mushrooms, trimmed and sliced thin
1 large onion, chopped fine
1/2 celery rib, minced
1/4 cup leek, white and light green parts only, chopped fine and washed thoroughly
1 garlic clove, minced
1/4 and 1/8 cup millet, soaked overnight, then drained and rinsed (try Anthony's Organic Hulled Millet)
1/2 cup raw cashews, soaked overnight, then drained and rinsed
3 Tbsp. avocado oil (I use La Tourangelle Avocado Oil )
1 Tbsp. aquafaba, plus more if needed (optional)
1 cup vegan gluten-free breadcrumbs
Pink Himalayan sea salt (I use Sherpa Pink Gourmet Himalayan Salt, 5 lbs Fine Grain)
Freshly ground black pepper, to taste
1. Prepare the ingredients.
2. Bring 3 cups water, lentils, and 1 teaspoon salt to boil in medium saucepan over high heat. Reduce heat to low and simmer until lentils just begin to fall apart, about 25 minutes. Drain lentils through a fine mesh strainer and let cool completely.
3. At the same time bring 3-4 cups of water to a boil, add millet and 1/4 teaspoon salt, reduce heat to simmer and cook until millet is ready, about 15-20 minutes. Drain millet through a fine mesh strainer and let cool completely.
4. Meanwhile, heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Add mushrooms and cook until golden, about 12 minutes. Stir in onions, celery, leek, and garlic and cook until browned, 10 to 15 minutes. Transfer to bowl and let cool completely, about 30 minutes.
5. Pulse cashews in a food processor until finely ground, about 25 pulses.
6. Combine lentils, mushrooms mixture, millet, ground cashews in bowl. Mix well. If the mixture is too dry, add aquafaba a bit at a time until it comes together. Pulse half of the mixture in now empty food processor until coarsely ground, but cohesive, about 15 pulses. Transfer to large bowl. Repeat with remaining mixture and transfer to bowl. Stir in bread crumbs and 1/2 teaspoon salt.
7. Adjust oven rack to middle position and heat oven to 200 degrees. Divide mixture into 10 equal portions and pack into 3 1/2 -inch-wide patties.
8. Heat 2 tablespoons oil in now-empty skillet over medium heat until shimmering. Gently lay 4 patties in skillet and cook until crisp and well browned on first side, about 4 minutes. Gently flip patties and cook until crisp and well browned on second side, about 4 minutes, adding extra oil if skillet looks dry.
9. Transfer burgers to wire rack set in rimmed baking sheet and place in oven to keep warm. Wipe out skillet with paper towels and repeat in 2 batches with remaining oil and remaining patties. Serve.