Ingredients
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For the Patty
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1 cup cooked green or brown lentils brown lentils1 cup cooked green or brown lentils
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1 cup finely chopped cremini or shiitake mushrooms shiitake mushrooms1 cup finely chopped cremini or shiitake mushrooms
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2 cloves garlic, minced garlic2 cloves garlic, minced
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1 tablespoon ginger, minced ginger1 tablespoon ginger, minced
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2 tablespoons scallions, finely chopped scallions2 tablespoons scallions, finely chopped
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2 tablespoons cornstarch or potato starch potato starch2 tablespoons cornstarch or potato starch
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1 tablespoon toasted sesame oil toasted sesame oil1 tablespoon toasted sesame oil
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1 tablespoon soy sauce (or tamari for gluten-free) soy sauce1 tablespoon soy sauce (or tamari for gluten-free)
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1 tablespoon doubanjiang (fermented chili bean paste) doubanjiang1 tablespoon doubanjiang (fermented chili bean paste)
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1 teaspoon Sichuan peppercorns, ground sichuan peppercorns1 teaspoon Sichuan peppercorns, ground
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1/2 teaspoon black pepper black pepper1/2 teaspoon black pepper
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1/2 teaspoon salt salt1/2 teaspoon salt
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For the Quick Pickled Cucumber Slaw
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1 small cucumber, julienned cucumber1 small cucumber, julienned
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1 small carrot, julienned carrot1 small carrot, julienned
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2 tablespoons rice vinegar rice vinegar2 tablespoons rice vinegar
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1 teaspoon maple syrup maple syrup1 teaspoon maple syrup
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1/4 teaspoon salt salt1/4 teaspoon salt
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1 teaspoon sesame seeds sesame seeds1 teaspoon sesame seeds
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For Assembly
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4 bao-style burger buns (or any soft vegan buns) bao-style burger buns4 bao-style burger buns (or any soft vegan buns)
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2 tablespoons vegan hoisin sauce vegan hoisin sauce2 tablespoons vegan hoisin sauce
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Fresh cilantro sprigs cilantroFresh cilantro sprigs
Directions
Prepare the slaw first to let it marinate. Cook the patty mixture and form into burgers. Pan-fry until crispy and assemble in steamed buns with hoisin sauce and pickled slaw. Serve hot. Adjust the spice level by increasing or decreasing doubanjiang and Sichuan peppercorns. For gluten-free, use tamari and gluten-free buns. Bao-style buns can be found in Asian grocery stores or replaced with any soft vegan bun.
Steps
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1
Done
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Prepare the quick pickled cucumber slaw by tossing cucumber and carrot with rice vinegar, maple syrup, salt, and sesame seeds in a bowl. Set aside to marinate while you make the patties. |
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2
Done
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In a large skillet, heat sesame oil over medium heat. Add garlic, ginger, and scallions. Sauté for 2 minutes until fragrant. |
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3
Done
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Add the chopped mushrooms and cook for 5 minutes until softened and moisture is released. |
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4
Done
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In a mixing bowl, combine cooked lentils, sautéed mushroom mixture, soy sauce, doubanjiang, ground Sichuan peppercorns, black pepper, and salt. Mash together until sticky, leaving some texture. |
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5
Done
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Add cornstarch and mix until the mixture holds together. Shape into 4 burger patties. |
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6
Done
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In the same skillet (add a touch more oil if needed), pan-fry patties over medium heat for 4–5 minutes per side until browned and crispy. |
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7
Done
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Steam or lightly toast bao-style burger buns. |
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8
Done
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To assemble, spread vegan hoisin sauce on each bun. Place a patty on the bottom half, top with pickled cucumber slaw and fresh cilantro. Cover with the top bun and serve immediately. |
