Hola Broke-migos ! I hope this summer is treating you well. I am enjoying the sun and the long days which inspired today’s post. As you all know; I am a sucker for a good burger. This one is good folks, it’s a top contender, a potential pound for pound great, a protein-packed fella. Get psyched for a Protein Packed Red Lentil Vegan Burger. And try saying that ten times, faster.
Let’s debunk this myth right away. A proper vegan diet is not protein deficient. Veggies and legumes are packed with protein and a useful little thing call fiber.
This message has been brought to you by a non-vegan.
This vegan burger is the proof that when you are eating vegan, lacking protein is the least of your worries. I packed this bad boy with protein packed Tofu and red lentils which made for a rich and dense patty.
The bonus that comes with it is of course all the fiber, iron and other awesome nutrients that come with a proper vegan burger. And did I say it tastes like heaven? It tastes like heaven!
What makes a great vegan burger?
It’s pretty simple. A burger is like a puzzle, you gotta put all the right pieces together, one step at a time. Every piece deserves your attention and respect and ignoring one piece can lower the quality of your burger.
Let’s talk about the first, and probably most over looked part of a burger, the bun. I make mine at home, because I like quality, as well as saving money – I refuse to pay 4 bucks for 4 half decent buns. Especially when I can make better buns at a fraction of the cost (for a few cents. Really.)
I make my burger buns at home because to me it is a real make it or break it kind of ingredient. So here is my first advice, pick the best burger bun your wallet can afford.
And if you want me to share my recipe with you, leave a comment.
The second important piece of the puzzle is your burger toppings. When you are choosing your toppings, keep this in mind:
You need some kind of sauce or condiment (Mayo is great!) + a fresh and crunchy element (Ice Berg Lettuce, Daikon Radish, Kale …), a juicy veggie, tomatoes, and a pungent element such as onions, caramelized onions, mushrooms etc.
As long as you remember these qualities for a burger, your burger toppings will always be bomb.
The star of the show:
Of course when it comes to burgers, the reigning queen is called patty. What you are looking for here is pretty simple, crispy on the outside, soft and moist in the inside. Simple enough right?
Then why are we often served crappy burgers? Why!!
Nothing worse than a dry burger. You know what I’m talking about right? The kind of burger that requires a gallon of water to avoid choking on it. Gash!
This is why you will love this burger, it has all the of the elements to make it shine. The patty is crispy on the outside and moist inside; topped with caramelized onions, Portobello mushroom, spicy and it’ s served on a homemade perfectly toasted bun. This is sure to please.
and if you love this one, why don’t you check out another great burger recipe we have right here:
Protein Packed Red Lentil Vegan Burger
- 4 Burger buns. I made my own comment if you want the recipe.
- 4 Portobello mushrooms.
- 1 Small onion chopped into very thin rings.
- 2-3 Tbsp of olive oil.
Refried red lentils:
- 1 Cup of dry red lentils.
- 2 Cups of water.
- 1/4 Tsp of liquid smoke.
- 1 Tbsp of olive oil.
- 2 Tbsp of vegan mayo
- 1 Tbsp of Sriracha
- 1 Tsp of Liquid smoke
Refried red lentils
- Boil 1 cup of lentils in 2 cups of water until cooked.
- Drain completely from any left over water.
- Fry your cooked lentils in 1 Tbsp of olive oil on medium low heat for about 5 minutes.
- Add 1/4 Tsp of liquid smoke (a few drops), salt and paprika to taste. Make sure that your refried lentils have absorb all the moisture in the pan.
- Set aside and let cool down.
It's vital that your lentil mixture doesn't have any residual water or oil. All of it has to be absorbed.
- Add the tofu to a food processor and blend until you have a crumbly texture.
- Mix your lentil mixture with your tofu crumble.
- Add the rest of the ingredients to your mix and mix thoroughly. Let stand for approx. 10 minutes.
- Your mixture should not be too sticky and gooey. Your patties should be easily formable. If it is not, add 1 Tbsp of flour and mix. Repeat until you get a mixture that is a little sticky to the touch yet still very easily shapeable into patties.
- Meanwhile, saute the portobello mushrooms in a lightly oiled non-stick pan until cooked and set aside. This should take about 5-7 minutes on medium-hight heat.
- While your mushrooms are cooking, heat up a small pan and add 1 Tbsp of olive oil, then add your onions and let them cook. Once they start to brown, turn of the stove and set them aside.
- Take the patty mixture and form burger patties.
- Fry until brown and crispy on each side (or approx 5-8 minutes)
- Cut your buns in half and toast on each side. This is step is crucial in order to avoid ending up with a soggy bun.
- Now assemble: Spread one tsp of spicy mayo, put your patty on top of it, add your portobello mushroom, a scoop of caramelized onions, another teaspoon of spicy mayo and your top half of the bun.
- You can also add other toppings: I wish I had some iceberg lettuce on the day I shot this.
- Top and enjoy!
Burger patty consistency:
Your burgers must be just a little sticky to the touch, if they are too sticky that means you must add more flour. If it is too dry to the touch, add just a little drop of cold water and mix.
Your lentil mixture must be completely dry before you mix it with the tofu. Depending on the amount of moisture you have in your mixture, the amount of flour you're going to need will vary.
While this burger is easy to make, it’s also super easy to mess up, or rather just not get right. So here are some troubleshooting tips to help you get this right every time you make it:
My patties are too sticky or gooey, I can’t shape them or flip them!!!!! Don’t worry, that’s super common with lentil/chickpea/bean burgers etc. This is due to the fact that your mixture is too wet. Here are 2 things you can do to fix it:
- When you cook your lentils, completely drain them from water. The more water you have, the harder it’s going to be to form this patty.
- If that is not enough add more flour to the mixture. Flour will absorb the excess moisture in your mixture ensuring that your patties form easily.
- If you want your patties to be perfectly crispy and moist inside, cook them for at least 6-7 minutes BEFORE you flip them the first time. That will make sure that they don’t crumble.
Because there is a risk that you might over use your blender in this recipe, I have updated it, to ensure that you get your patty just right.
Unfortunately whenever you are dealing with lentil burgers, there is simply no exact recipe that will predict the level of moisture in your mix. The best way to do it is to feel the mixture with your hands, if the patty is easily formable and just a little sticky to the touch, then you have hit gold. If it is too sticky, that means for sure that you need more flour because your mixture is too wet.
That being said, if you need more guidance with this, please leave a comment and, if you would like me to make a video about it, I’ll be more than happy to 😉
If you would like to get a copy of my burger bun recipe, then subscribe to our newsletter down below and you will find it in our ressource page along with our Top 10 Money Saving Tips free eBook.