Go Back
–+ servings
4.88 from 24 votes
Print

Vegan Burger

Cuisinicity Tip 1

: I like using black lentils for this recipe, but French lentils or brown lentils will do. Just follow package instructions as each is a little different. You will need about 1/3 cup dry lentils to make the 1 cup cooked lentils you need. I personally use

canned organic black lentils (see links for a couple brands below recipe).

Course Breakfast, Snack
Cuisine American
Keyword best plant based burger recipe, best vegan burger, best veggie burger recipe, easy vegan burger recipe, homemade vegan burger, homemade vegan burgers, plant based burger recipe, vegan burger recipe, vegan burgers, vegetarian burger
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4 big patties
Calories 298 kcal
Author Catherine Katz

Ingredients

  • Chewy Base:
  • 1/2 cup dry whole farro
  • Binding:
  • 1 cup canned black lentils rinsed and well drained (packed!)*
  • 1/2 cup rolled oats (dry)
  • "Meatiness":
  • 2 Tbsp olive oil
  • 2 cups raw cremini mushrooms (chopped)
  • 2 tsp tomato paste
  • 1/2 tsp Dijon mustard
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp salt

Instructions

  1. GETTING EVERYTHING READY:
  2. Preheat a medium shallow pan and when hot, add the 2 cups diced mushrooms and cook until tender (DO NOT add any oil!) for 10-12 minutes and water has evaporated, and transfer to a cup and set aside. You will end up with 3/4 cup cooked diced mushrooms.
  3. Meanwhile, place 1/2 cup dry farro in 1 3/4 cups boiling water and cook uncovered, until water has evaporated (about 12 minutes). Transfer to a cup and set aside to cool. You will end up with 1 cup cooked farro.
  4. Place the rolled oats in the bowl of a small food processor and grind until medium fine (it shouldn't be a powder) and set aside.
  5. Place the canned (or cooked) lentils (make sure they are well rinsed and drained and they are well packed in that cup!) in food processor and grind, scraping the sides to form a paste.
  6. Add the olive oil, if using, and grind again until smooth. Transfer to a cup and set aside.You will end up with about 3/4 cup pureed lentils.
  7. ASSEMBLING:
  8. Place the cooked mushrooms, ground oats and pureed lentils in a medium bowl and stir gently with a spoon.
  9. Add tomato paste, dijon mustard, onion powder, garlic powder and salt and stir again.
  10. Add the cooked farro last and, using your hands, "dig in" and work the mixture so that it forms a ball.
  11. Form into 4 equal patties (I like to use a big ice-cream scooper to make them more regular & compact and finish forming the patty with my hands). you can refrigerate or freeze at this point until ready to grill.
  12. When ready to grill, drizzle a little canola oil in a large non-stick skillet and heat over high heat. When the pan is very hot, place the patties on the pan and cook for 2-3 minutes on each side.
  13. Optional: Use a pastry brush to coat each patty with BBQ sauce (if using) on both sides (about 1 Tbsp per patty) and serve on soft wheat buns with garnishings.

Recipe Video