My client, a meat eater of 35 years, is on day eight of an entirely vegan diet. He watched Forks Over Knives and decided to give the plant-based lifestyle a go. Each day, I have prepared familiar, yet veganized dishes such as chili, lasagna, pizza, and wraps, and today he requested I make a burger.
Now, burgers have never been my thing so I didn’t have a REALLY good recipe up my sleeve. It had to be hearty and crumble-free to satisfy his craving. I am soy and gluten-free so I expected a real challenge. However, when I drew on my experience of using flax meal mixed with water as a binder, as well as carrot pulp and sauteed mushrooms, I was able to achieve the most delicious vegan burger I have ever tasted. My client was blown away and is thrilled the batch made 10 patties so he can have one every single day this week.
Makes: 10 (1/2-in.) thick patties
Time: 1 hour
Ingredients:
2 cups cooked beluga (black) lentils – simmered for only 22 minutes
6 Tb. hot water
2 Tb. flax meal
1 Tb. coconut oil
1 cup onions, diced
4 garlic cloves, crushed
1/4 cup red bell pepper, diced
2 portabello mushrooms, diced
7 sundried tomatoes, reconstituted in warm water, and diced
2 celery stalks with leaves, diced
1 tsp. fresh thyme, minced (or 1/2 tsp. dried)
2 tsp. fresh oregano, minced (or 1 tsp. dried)
2 Tb. fresh basil, minced (or 1 Tb. dried)
2 Tb. fresh parsley, minced
2 Tb. fresh cilantro, minced
1/2 tsp. red chili flakes
1 tsp. sea salt
1 tsp. ground black pepper
2 Tb. nutritional yeast
1 cup grated carrots or carrot pulp from juicing
1 1/2 cup gluten-free oats
Preparation:
1. If you haven’t yet cooked the lentils, rinse 1 cup dried and then add to 4 cups boiling water. Lower heat to a simmer, cover, but vent lid slightly, and cook for 22 minutes. Drain and set aside.
2. In a small bowl, combine hot water and flax meal and stir until you achieve a gel. Set aside.
3. Heat coconut oil in a large skillet. Add onions, garlic, bell pepper, and mushrooms, and saute for 4 minutes or until mushrooms are just tender. Add sundried tomatoes, celery, thyme, oregano, basil, parsley, cilantro, red chili flakes, sea salt, black pepper, and nutritional yeast. Stir to combine and cook 2 minutes over medium heat.
4. Transfer to a food processor, add carrots and oats, and pulse 4 or 5 times until ingredients combine, but still have texture.
5. Transfer to a large bowl and stir in lentils.
6. Preheat oven to 375° and place a rack right beneath the heat element.
7. Coat hands with olive or coconut oil, and scoop out 1/3 cup burger mix and work into round, (1/2-in) thick patties. Place on a parchment covered surface.
8. Heat a skillet over medium-high heat and coat lightly with coconut oil. Brown patties 3 minutes on each side and then transfer to a baking sheet.
9. Finish in oven on top rack for 8 minutes. This is a good point to add a slice of vegan cheese so it melts while the patties are finishing.
10. Enjoy your patties wrapped in romaine leaves, atop a leafy green salad, or sandwiched between gluten-free bread or buns. Top them off with avocado, sprouts, sliced tomatoes, caramelized onions, arugula, stone-ground mustard, pine nut cheese, or any other favorite burger topper.
