Ingredients
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Burger Patties
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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 roasted sweet potato, mashed sweet potato1 cup roasted sweet potato, mashed
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1/3 cup finely chopped scallions scallions1/3 cup finely chopped scallions
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2 tablespoons gochujang (Korean chili paste) gochujang2 tablespoons gochujang (Korean chili paste)
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2 tablespoons ground flaxseed ground flaxseed2 tablespoons ground flaxseed
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1/2 cup oat flour (or gluten-free flour blend) gluten-free flour blend1/2 cup oat flour (or gluten-free flour blend)
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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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2 teaspoons toasted sesame oil toasted sesame oil2 teaspoons toasted sesame oil
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1/2 teaspoon garlic powder garlic powder1/2 teaspoon garlic powder
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1/2 teaspoon ground black pepper ground black pepper1/2 teaspoon ground black pepper
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1/4 teaspoon salt salt1/4 teaspoon salt
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Gochujang BBQ Sauce
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2 tablespoons gochujang gochujang2 tablespoons gochujang
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2 tablespoons tomato paste tomato paste2 tablespoons tomato paste
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1 tablespoon maple syrup maple syrup1 tablespoon maple syrup
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1 tablespoon rice vinegar rice vinegar1 tablespoon rice vinegar
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1 tablespoon soy sauce (or tamari) soy sauce1 tablespoon soy sauce (or tamari)
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1 teaspoon toasted sesame oil toasted sesame oil1 teaspoon toasted sesame oil
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Quick Kimchi Slaw
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1 cup napa cabbage, thinly shredded napa cabbage1 cup napa cabbage, thinly shredded
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1/2 cup carrots, julienned carrots1/2 cup carrots, julienned
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1 tablespoon vegan kimchi, finely chopped vegan kimchi1 tablespoon vegan kimchi, finely chopped
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1 tablespoon rice vinegar rice vinegar1 tablespoon rice vinegar
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1 teaspoon maple syrup maple syrup1 teaspoon maple syrup
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1/2 teaspoon toasted sesame oil toasted sesame oil1/2 teaspoon toasted sesame oil
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Pinch salt saltPinch salt
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To Serve
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4 vegan burger buns (gluten-free if needed) vegan burger buns4 vegan burger buns (gluten-free if needed)
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Fresh cucumber slices cucumberFresh cucumber slices
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Additional scallions, sliced scallionsAdditional scallions, sliced
Directions
For best texture, make sure the sweet potato is fully roasted and cooled before mashing. The burger mixture should hold together but not be too wet; if needed, add a bit more oat flour. Patties can be pan-seared or grilled for added char after baking. To make this recipe gluten-free, use tamari and gluten-free burger buns. For extra heat, add thinly sliced fresh chili to the slaw. Leftover patties keep well in the fridge for up to 3 days.
Steps
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1
Done
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Preheat oven to 375°F (190°C) and line a baking sheet with parchment. |
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2
Done
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In a large mixing bowl, mash the cooked lentils and roasted sweet potato together until mostly smooth but with some texture. |
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3
Done
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Stir in scallions, gochujang, ground flaxseed, oat flour, soy sauce, toasted sesame oil, garlic powder, black pepper, and salt. Mix to combine. Let sit for 5 minutes to allow the flaxseed to gel. |
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4
Done
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Form the mixture into 4 patties and place on the prepared baking sheet. |
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5
Done
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Bake for 25-28 minutes, flipping halfway, until firm and lightly crisp on the outside. |
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6
Done
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While the patties bake, whisk together all gochujang BBQ sauce ingredients in a small bowl. Set aside. |
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7
Done
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For the slaw, toss all kimchi slaw ingredients together in a bowl. Let it marinate while patties bake. |
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8
Done
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Toast the burger buns if desired. |
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9
Done
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To assemble, place a patty on each bun bottom, brush with gochujang BBQ sauce, top with kimchi slaw, cucumber slices, and extra scallions. Add the bun tops and serve immediately. |
