Ingredients
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For the burgers:
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1 cup cooked lentils (preferably French green or brown)
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 tablespoon vegetable oil or avocado oil
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1/4 cup rolled oats
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1/4 cup gluten-free breadcrumbs
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2 teaspoons gochujang (Korean chili paste), more to taste
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1 teaspoon sugar
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1 teaspoon fish sauce, optional
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1/2 teaspoon sesame seeds, toasted (for garnish)
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For the buns:
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1 cup all-purpose flour
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1/4 cup water
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1 tablespoon white vinegar
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1/2 teaspoon salt
Directions
Sub_Title: Fermented, Spicy, Umami Goodness!
Ingredients:
For the burgers:
* 1 cup cooked lentils (preferably French green or brown)
* 1 small onion, finely chopped
* 2 cloves garlic, minced
* 1 tablespoon vegetable oil or avocado oil
* 1/4 cup rolled oats
* 1/4 cup gluten-free breadcrumbs
* 2 teaspoons gochujang (Korean chili paste), more to taste
* 1 teaspoon sugar
* 1 teaspoon fish sauce, optional
* 1/2 teaspoon sesame seeds, toasted (for garnish)
For the buns:
* 1 cup all-purpose flour
* 1/4 cup water
* 1 tablespoon white vinegar
* 1/2 teaspoon salt
Instructions:
For the burgers:
1. In a large bowl, mash together the cooked lentils until they form a thick mixture.
2. Add the onion, garlic, vegetable oil, oats, breadcrumbs, gochujang, sugar, and fish sauce (if using). Mix well.
3. Divide the mixture into four equal portions and shape each portion into a burger patty. Place the patties between two pieces of parchment paper and press down firmly to remove any air pockets.
4. Transfer the patties to a plate and refrigerate for at least 30 minutes to set.
For the buns:
1. In a separate bowl, combine the all-purpose flour, water, vinegar, and salt. Whisk until smooth.
2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour.
Cooking the burgers:
1. Preheat a nonstick pan over medium heat.
2. Add a few drops of vegetable oil to the pan and swirl to coat evenly.
3. Cook the burgers for about 4-5 minutes per side, or until golden brown and crispy.
Assembling the burgers:
1. Split open the buns and spread a generous amount of your favorite vegan mayonnaise or vegan aioli onto both sides.
2. Top one half of the bun with a cooked burger patty, sliced cucumber, shredded carrots, sliced avocado, pickled daikon and radish (or kimchi if you’re feeling adventurous), and sprinkle with sesame seeds.
3. Close the bun and enjoy every juicy, flavorful bite!
Note: You can also serve these burgers on whole wheat or gluten-free buns, depending on your dietary preferences.
Steps
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1
Done
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In a large bowl, mash together the cooked lentils until they form a thick mixture. |
|
2
Done
|
Add the onion, garlic, vegetable oil, oats, breadcrumbs, gochujang, sugar, and fish sauce (if using). Mix well. |
|
3
Done
|
Divide the mixture into four equal portions and shape each portion into a burger patty. Place the patties between two pieces of parchment paper and press down firmly to remove any air pockets. |
|
4
Done
|
Transfer the patties to a plate and refrigerate for at least 30 minutes to set. |
|
5
Done
|
In a separate bowl, combine the all-purpose flour, water, vinegar, and salt. Whisk until smooth. |
|
6
Done
|
Cover the bowl with plastic wrap and let sit at room temperature for 1 hour. |
|
7
Done
|
Preheat a nonstick pan over medium heat. |
|
8
Done
|
Add a few drops of vegetable oil to the pan and swirl to coat evenly. |
|
9
Done
|
Cook the burgers for about 4-5 minutes per side, or until golden brown and crispy. |
|
10
Done
|
Split open the buns and spread a generous amount of your favorite vegan mayonnaise or vegan aioli onto both sides. |
|
11
Done
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Top one half of the bun with a cooked burger patty, sliced cucumber, shredded carrots, sliced avocado, pickled daikon and radish (or kimchi if you're feeling adventurous), and sprinkle with sesame seeds. |
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12
Done
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Close the bun and enjoy every juicy, flavorful bite! |
