Vegan Bunny Elle

These lentil burgers are packed with plant protein and fiber, made from whole beans and various types of vegetables. They’re solid enought to hold their shape and yet still moist and incredibly “meaty” inside.

Among all the beans, lentils are the closest resemblance to ground “meat” and therefore, perfect for vegan meat loaf, meatballs, bolognese sauce, and ofc, burgers! And in addition, I like my veggie burgers to actually have lots of veggies in them like mushrooms, onions, and carrots, which not only add volume to the body but also many layers of flavors and textures.

And before you reach for your cheese alternatives, have you ever tried Mexican crema on burgers? Crema is slightly sour and tangy just like sour cream but thicker and spreads on like a dream. I made this silky vegan crema with silken tofu, added ripe avocado to make it extra rich and threw in a handful of pomegranate seeds for a juicy surprise.

I topped the burgers off with some homegrown radish microgreens, which are optional but highly recommeded! Microgreens are nutriuents dense and at the same time really give the entire flavor combo a refreshing lift. 

Vegan Lentil Burgers with Avocado Crema

Transfer your lentils into these nutritionally balanced, satisfying and refreshing burgers! Made from the simplest ingredients like whole veggies and beans oh and they’re so pleasing to the eyes as well.

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Ingredients Method

Ingredients

  

Lentil Veggie Burger

• 1 can lentil green or brown
• 1 sweet onion diced
• 1 large carrot grated
• 6 oz white or baby bella mushroom chopped
• 1/2 cup oat flour
• 1/2 cup spelt flour
• 1/2 tablespoon coriander
• 1/2 tablespoon cumin
• 2 teaspoon oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon tarrogon
• 1 teaspoon of salt or more to taste
• Olive oil for cooking

Avocado Crema

• 1 large ripe avocado
• 1/4 cup silken tofu
• 1/4 red onion finely diced
• 1 lemon juiced
• Pomegranate seeds
• Salt to taste
• Microgreens for topping optional

Method

 

1. Preheat oven to 395°F;
2. Sauté the onions with some olive oil till soft and slightly golden;
3. Add the carrots and mushrooms to the same pan, stir and cook till everything is soft and well combined, liquid mostly absorbed, set aside;
4. Drain and mash the lentils with a potato masher, leaving some texture;
5. Transfer lentils to a large bowl, add the sautéed veggies, flour, and all of the spices and salt, mix well;
6. Drizzle a little olive oil to the palms of your hands to prevent sticking, shape the mixture into 3-4 patties, transfer onto a parchment paper lined baking sheet;
7. Bake at 395°F for 35 minutes, flip halfway;
8. Meanwhile, prepare the crema, blend the silken tofu and lemon juice with a hand mixer or in a food processor, till very silky and smooth, add in the avocado and mash up with a fork, leaving some texture;
9. Fold in the onions and pomegranade seeds, add salt to taste;
10. Assemble the burgers with some kales, the lentil patties, avocado crema and radish microgreens, enjoy!