VEGAN CHICKPEA BLACK BEAN LENTIL BURGER
This sultry vegan burger is as tall as the name is long. I made the recipe for you, who appreciate satisfying classics. Be sure to make these bad boys for big hunger. Yum!
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 75 minutes
- Yield: 8 burgers 1x
- Cuisine: Vegan
Ingredients
Scale
burger patty base
- 230 grams cooked red lentils
- 230 grams cooked black beans
- 230 grams cooked chickpeas
- 1 deciliter quick oats
- 1 tablespoon white sesame seeds
- 4 tablespoons cornflour
- 4 tablespoons water
fake bacon aka facon (will be added to base)
- 2 tablespoon pickle juice
- 2 cloves of garlic
- 1/2 red onion
- 1 big white mushroom
- 1 tablespoon coconut oil
- 1 tablespoon mustard
- 1 tablespoon organic apple cider vinegar
- 1 tablespoon soy sauce
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon thyme
- 1/2 teaspoon paprika spice
- 1/2 teaspoons turmeric
sauce
- 2 deciliters vegan mayo
- 2 deciliters oat fraiche
- dash fresh lime juice
toppings
- 1 bunch radishes
- 200 grams white mushrooms
- 1 large eggplant
- 1 creamy avocado
- 1 bunch pea sprouts
- 1 bunch fresh coriander
Instructions
- Prep vegetables: wash eggplant and slice thinly lengthwise.
- Clean mushroom and slice 1 per burger and chop finely four mushrooms for the fake bacon mix.
- Chop one small red onion and two cloves of garlic small.
- Wash and slice radishes.
- Make the sauce: mix vegan fraiche and vegan mayo in a bowl with a teaspoon of fresh lime juice.
- Patty base: Rinse and drain chickpeas, black beans, and lentils. Mix them in a large bowl with sesame seeds.
- Smash with a fork until the mix is mostly smooth. Leave some texture. You can also use a food processor.
- Heat two pans.
- Fry the eggplant slices from both sides in olive oil. Use the same pan to saute the sliced mushroom that is used to be the toppings. Sprinkle with salt.
- Start the fake bacon mix by adding coconut oil, onion, garlic, and chopped mushroom into a hot pan, saute for five.
- Add quick oats and stir. Add pickle juice, mustard, apple cider vinegar, soy sauce, black pepper, cayenne, thyme, paprika, and turmeric.
- Cook for five more minutes.
- Mix the fake bacon with the bean base and add salt, flour, and water.
- Shape patties and dust them with flour before frying in a hot pan until beautifully crispy and brown.
- Build the burger and enjoy!
Notes
- Add the sliced radishes on top after the fresh herbs to keep them cold and therefore crispy.
- Dash some hot sauce to elevate the flavors; my favorite is green Tabasco.
- Make the patties 1,5 centimeters smaller than your buns. The patties will squish a little when you bite into it, and this helps to keep it nicely in place.
- Be gentle when handling the patties, give it enough time to get crispy!
- Patty dough is perfect for falafels, as a crispy crumb for tacos or lasagna.
Find it online: https://sultryvegan.com/vegan-chickpea-black-bean-lentil-burger/