There are so many vegan alternative meals that I love to make, not only for the lighter impact on the planet, but also for how much better we feel when we substitute a few common ingredients. Besides, it's always fun to expand the menu possibilities for the palate and experimenting in the kitchen!
While I agree my past experience with store bought vegan products has been hit and miss, these homemade burger patties have never failed to satisfy... And that goes for the non-vegan man of the house's appetite as well. 😉 These meatless burgers have even become a regular request!
They are pretty simple to make as long as you have a food processor handy, and a couple pans!
How To Make Versatile Lentil Burgers
These have practically become a weekly go-to meal in my home. Although I used black lentils in this example, I definitely recommend using the green lentils, since I found they hold together much better.
Just a few steps and you are on your way to an amazingly delicious and nutritious meal! First things first, the base of the patty, the lentils! These are actually the easy part with 1 part lentil, 3 parts water. Bring them to a boil, lower to a simmer and let them cook for 15 minutes while you prep the mushrooms! Remove from heat and drain once they are just tender.
How to Clean Mushrooms
There is quite a bit of debate about mushrooms and water, but being over 90% water themselves, this hasn't proven to be an issue yet!
I just give them a quick dunk in a water bath to break off the loose dirt, and promptly remove them onto a towel to wipe off the surface and dry them off.
Then remove and discard the stems and roughly chopped mushrooms before adding to the food processor! This will ensure a more even texture.
How to Cook Mushrooms Lentil Burger Patties
For starters you want a larger skillet or frying pan and will be using the same pan for 3 steps. One tablespoon of cooking oil over medium high heat to warm the pan, and then you add the mushrooms and let them cook down and release liquids.
Once you notice the liquid start to cook off you can add the cumin and coconut aminos for the last couple minutes to let them meld in. The mushrooms should look somewhat like ground meat with most of the liquid gone.
Next up are the onions and garlic, also roughly chopped and then sautéed until softened and lightly browned.
Mix the drained lentils along with all the other ingredients back into the food processor and give it another whirl, or actually pulse, until the mixture starts to combine and hold together.
It should have a thick consistency and will be quite sticky, so it's best to have a small bowl of warm salt water to help keep hands and messes manageable between patties.
Also have the baking sheet ready to go before you handle the mixture, it all makes for an easier process! Before freezing, make sure to pack them down and the press around the sides to condense them nicely, it also gives them their shape.
You should get 6 patties out of a batch, 5 if their extra hearty. I usually cook 3 and save the other 3 to cook up fresh for lunch or dinner the next day. They also make great wrap stuffers and salad toppers when broken up mixed with similar ingredient used for burgers!
It is best to cook them with a little patience, as we all know it always pays off in the end. Cook them on medium heat and careful not to rush them on a higher temperature.
Here are some other amazing plant-based meat alternative recipes to try!
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