There are several versions of the lentil patty floating around the internet and, while they all have lentils in common, their remaining ingredients are often quite different. The point is that you can play with this recipe a lot and it's still going to taste great! This particular recipe is my own favorite version, but sometimes I spice it up with different ingredients like mushrooms or zucchini when I have extras laying around the kitchen.
My absolute favorite way to serve this burger is with homemade BBQ sauce and mushrooms sauteed in vegan butter and garlic salt ladled on top. It's sooooo good!
Here are the recipes for the buns, the burgers, and the sauce. Enjoy!
2 Tbsp active dry yeast
1 C, plus 2 Tbsp warm water from the tap (not too hot)
1 1/2 teaspoons Ener-G Egg Replacer
1/3 C vegetable oil
1/4 C agave nectar, or sugar
2 Tbsp water
1 tsp salt
2 C unbleached all-purpose flour
1 1/2 C whole wheat flour
- In a large bowl, dissolve the yeast in 1 cup of the warm water. Mix together with a whisk until bubbly.
- Add oil and sugar, and whisk. Allow mixture to sit for 5 minutes.
- In a small bowl, whisk together the egg replacer and remaining 2 tablespoons of water, then add it to the dough mixture.
- Add the salt and the flour and mix together with a hand mixer, using the dough hook attachments. If you don't have dough hooks, you might just have to stir with a wooden spoon until dough thickens and then mix it the rest of the way with your hands.
- Turn dough out onto a floured surface and knead until smooth and elastic, about 5 minutes.
- Divide into 12 equal pieces. I do this by rolling the dough out into a long snake formation and using a knife to make equal cuts, starting from the center.
- Shape each piece into a ball and place 3 inches apart on 2 separate baking sheets.
- Cover dough and allow it to rest for 10 minutes.
- While the dough is resting, preheat your oven to 425 degrees Fahrenheit.
- Bake dough for 6-8 minutes, or until desired "brownness" is attained. Watch out - the bottoms burn easily, so don't let them brown too much.
- Remove to wire racks to cool.
4 C water
1 C uncooked lentils
1 C uncooked brown rice
2 large carrots, peeled and grated
1 small onion, peeled and grated
1 tsp garlic powder
salt and pepper, to taste
a few shakes of liquid smoke, to taste
2 small to medium russet potatoes - peeled, cubed, boiled, then mashed1/8 C olive oil, or non-stick cooking spray
- Place 4 cups of water, lentils and rice in a large pot and bring to a boil. Reduce heat and cover. Allow to simmer on medium-low heat until lentils and rice are soft and water has evaporated, about 45 minutes. Remove from heat and allow to cool to room temperature.
- Once lentils have cooled, add your cooked potatoes and mix.
- Add all remaining ingredients and stir well.
- In a large skillet (preferably a well-seasoned cast iron skillet) heat the oil over medium.
- Shape mixture into 12 equal-sized patties and cook in the skillet until nicely browned on both sides (can take up to 5 minutes per side).
- Be gentle with the patties when you handle them as they are fragile and can fall apart easily.
(enough for 12 burgers)
4 Tbsp ketchup
2 Tbsp molasses
2 Tbsp yellow mustard
4 Tbsp soy sauce
2 tsp light brown sugar, or agave nectar
Dash of unsweetened cocoa powder
A few shakes of liquid smoke
- Whisk all the ingredients together and refrigerate until ready to use.