Easy Vegan Burger Recipe | Mary's Test Kitchen
Hey guys,
Today, I'll be showing you how to make thesesuper easy mushroom lentil burgers.
As always the ingredients are in the descriptionbelow, but this recipe is fairly flexible
so feel free to experiment!
I'm using portobello as they have a greatjuicy bite to them but feel free to use other
mushrooms if you like.
The first step is to cook down the mushrooms.I'm just adding them to a hot pan. And then
marmite. The smarter thing would have beento dissolve the marmite in water before adding
it so maybe do that instead of messing around likeI did here. Use about a quarter cup of water
or broth if you like
The marmite gives the mushroom a rich flavour.If you don't have it, you can use vegemite
or miso paste instead.
Now we add more flavour in the form of paprika,onion and garlic powder, and black pepper.
Feel free to use any kind of burger spiceblend that you like.
In only a few minutes, the mushrooms havegotten very soft and most of the water has
evaporated.
Into the mixing bowl they go.
Add a cup of cooked lentils and brown sugar.I got these out of a can but feel free to
use any kind of lentils you like. Beans canalso work but I like using these little lentils
because they seem to form burgers more easily.
Separately, combine a quarter cup of wateror broth with a tablespoon of ground flax
seed and another quarter cup of lentils. Blendthat until smooth and now we this super delicious
looking goop. OK, it looks gross but trust,guys. It will all work out.
Stir that in and now everything is stickingtogether but it's too wet to form into patties.
I'm adding a quarter cup of breadcrumbs. Thiswill act as the binder. You can test it now
to see if it holds together well. Add a bitmore if you need to but try not to add too
much.
Make sure to taste it and add any seasoningsyou like. That's one of the nice things about
making vegan burgers; you can taste as yougo without worrying too much about ecoli or
salmonella.
I'm adding two tablespoons of nooch. Which,by the way, is a very veganish way of saying
nutritional yeast. It's a form of inactiveyeast that has a umami flavour. Sounds weird
but used right it tastes great.
When making the patties, just scoop up a bunchand pat it into shape with your clean hands.
When they are all ready, it's time to cook.
You'll need a little oil to get a nice browningon these burgers. Once your pan is hot, place
the patties on and cook for about three minutes.
Flip and cook for another three minutes oruntil each side is as brown as you'd like.
And that's it.
I'm using these little homemade sweet potatoburger buns that have been toasted in a pan.
A well toasted bun makes all the difference,in my opinion.
Add whatever toppings you like, and thereyou have a super easy to make, vegan mushroom
lentil burger.
The lentils make this burger super fillingwhile the mushrooms add a satisfying bite
and little bursts of juicy deliciousness.It's a pretty basic recipe so I hope you take
it and run with it. Let me know how you woulddress up this burger in the comments below.
Thanks so much for watching and Happy Forthof July Weekend to all of my American friends.
Bye for now!
These lentil and mushroom vegan burgers are super easy to make. Lentils make them hearty and filling while the mushroom adds a satisfying bite and bursts of juicy savory flavour. Let me know how you would customize this burger at home! Sweet Potato Hamburger Buns video: https://www.youtube.com/watch?v=QiqHBcph090&list=PL6QDlGTnYxpG0q1tAZ5K44xa8v_J6SnDA&index=13 ***************************************************** Lentil & Mushroom Burgers Makes 4 - 6 burger patties INGREDIENTS (US) 1 large portobello mushroom (about 1 1/2 cups) 1 1/4 cup cooked lentils, rinsed, drained, and separated (1 cup, 1/4 cup) 1/2 cup water/broth, divided 1 tablespoon ground flax seed 2 tablespoons nutritional yeast flakes (optional) 1 teaspoon Marmite (see notes for substitutions) 1 teaspoon brown sugar 1/2 teaspoon paprika 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/8 teaspoon ground black pepper or to taste salt to taste 1/4 cup or more dry breadcrumbs cooking oil to cook the burgers INGREDIENTS (Metric) 120g portobello mushroom 170g cooked lentils, rinsed, drained, and separated (140g, 35g) 60ml water/broth 15 cc ground flax seed 30cc nutritional yeast flakes (optional) 5ml Marmite (see notes for substitutions) 5cc brown sugar 2.5cc paprika 1cc garlic powder 1cc onion powder 0.5cc ground black pepper or to taste salt to taste 30g or more dry breadcrumbs. cooking oil to cook the burgers DIRECTIONS Heat a nonstick pan over medium high heat. When the pan is hot, add the chopped portobello mushroom, marmite, and 1/4 cup of water. Stir everything together well, ensuring that the marmite dissolves. Add the paprika, garlic powder, onion powder, and black pepper. Cook for about 5 minutes or until the mushrooms are quite soft and most of the liquid has evaporated. Transfer the mushrooms to a mixing bowl. Add 1 cup (140g) of lentils, brown sugar, and nutritional yeast if using. Stir together well. Separately, blend the flax seed, 1/4 cup of water, and 1/4 cup of lentils until smooth. Add this to the mushroom mixture and combine well. Fold in 1/4 cup of dry bread crumbs. Allow the mixture to sit for a minute so that the flax and breadcrumbs can absorb the moisture. Add more breadcrumbs if the mixture is too wet to hold together. This is a good time to taste the mixture and see if you would like to add more salt or other spices. Form about 6 patties about 3/4" thick or to your preference. At this point, you can cook them right away or place them in a container, separated by wax or parchment paper, in the fridge until ready to cook. To cook, heat a teaspoon or two of cooking oil on a nonstick pan over medium high heat. When hot, add the patties. Cook for 3 minutes on each side or until as browned as you would like. Serve immediately. NOTES If you cannot get Marmite, you can substitute Vegemite or vegetable bouillon paste/powder. You can use other mushrooms for this recipe if you like. The best ones to use for the same kind of "bite" are Portobellos or King Oyster Mushrooms. White or brown creminis are OK as well but have a much softer bite to them. I don't have a grill so I don't know how they would do on one. Please let me know if you try it! *********************************************** Connect with me! Instagram: http://instagram.com/marystestkitchen Twitter: http://www.twitter.com/marystestktchn Facebook: http://www.facebook.com/marystestkitchen My blog: http://www.marystestkitchen.com Support me on Patreon: https://www.patreon.com/maryvlin?ty=h