Ingredients
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For the burgers:
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1 cup cooked green lentils
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½ cup cooked black beluga lentils
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1 cup gluten-free rolled oats
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¼ cup chia seeds
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¾ cup finely chopped onion (about 1 large)
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2 tablespoons fresh ginger, minced
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2 teaspoons ground cumin
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1 teaspoon ground coriander
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1 teaspoon paprika
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1 teaspoon salt
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1 teaspoon black pepper
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2 tablespoons maple syrup
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2 tablespoons apple cider vinegar
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1 tablespoon liquid smoke (optional)
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For the kimchi aioli:
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½ cup vegan mayonnaise
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1/3 cup vegan sour cream
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1/4 cup chopped kimchi (cabbage), drained
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1 tablespoon rice wine vinegar
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1 teaspoon sugar
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½ teaspoon salt
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½ teaspoon white pepper
Directions
Sub_title: Satisfying vegan lentil burgers get their smoky char from grilling and are topped with creamy kimchi aioli for an authentic Korean BBQ experience!
Quick Description: This easy, no-fuss burger recipe uses simple pantry staples like cooked lentils, rolled oats, and chia seeds to create a hearty base. Grilled or pan-fried, they’re perfect for satisfying your cravings without breaking the bank. Top them off with our homemade kimchi aioli for an extra kick!
Ingredients:
For the burgers:
1 cup cooked green lentils
½ cup cooked black beluga lentils
1 cup gluten-free rolled oats
¼ cup chia seeds
¾ cup finely chopped onion (about 1 large)
⅓ cup minced garlic
2 tablespoons fresh ginger, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons maple syrup
2 tablespoons apple cider vinegar
1 tablespoon liquid smoke (optional)
For the kimchi aioli:
½ cup vegan mayonnaise
1/3 cup vegan sour cream
1/4 cup chopped kimchi (cabbage), drained
1 tablespoon rice wine vinegar
1 teaspoon sugar
½ teaspoon salt
½ teaspoon white pepper
Instructions:
1. For the kimchi aioli, whisk together all ingredients until smooth and well combined. Set aside.
2. In a large mixing bowl, combine the cooked lentils, rolled oats, chia seeds, onion, garlic, ginger, cumin, coriander, paprika, salt, pepper, maple syrup, apple cider vinegar, and optional liquid smoke. Mix well.
3. Add the flax egg mixture to the dry ingredient mixture and stir until just combined. Fold in the baking powder.
4. Divide the batter into 4 equal portions and form each portion into a patty about ¾-inch thick. Place the formed burgers onto a parchment paper-lined plate.
5. Heat a nonstick or lightly oiled skillet over medium heat. Cook the burgers for about 3-4 minutes per side, or until golden brown and crispy. Alternatively, you can grill the burgers for about 5-7 minutes per side, turning once halfway through.
6. Toast your favorite buns while the burgers are cooking.
7. To assemble, spread some kimchi aioli onto the bottom halves of the buns. Top with a cooked burger patty, slaw, pickled radish, jalapeño, and any other desired toppings. Close with the top bun and serve immediately.
Note: You can also use store-bought vegan mayo and sour cream if you prefer. Just be sure to check the ingredients list for animal products.
Steps
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1
Done
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For the kimchi aioli, whisk together all ingredients until smooth and well combined. Set aside. |
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2
Done
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In a large mixing bowl, combine the cooked lentils, rolled oats, chia seeds, onion, garlic, ginger, cumin, coriander, paprika, salt, pepper, maple syrup, apple cider vinegar, and optional liquid smoke. Mix well. |
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3
Done
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Add the flax egg mixture to the dry ingredient mixture and stir until just combined. Fold in the baking powder. |
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4
Done
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Divide the batter into 4 equal portions and form each portion into a patty about ¾-inch thick. Place the formed burgers onto a parchment paper-lined plate. |
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5
Done
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Heat a nonstick or lightly oiled skillet over medium heat. Cook the burgers for about 3-4 minutes per side, or until golden brown and crispy. Alternatively, you can grill the burgers for about 5-7 minutes per side, turning once halfway through. |
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6
Done
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Toast your favorite buns while the burgers are cooking. |
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7
Done
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To assemble, spread some kimchi aioli onto the bottom halves of the buns. Top with a cooked burger patty, slaw, pickled radish, jalapeño, and any other desired toppings. Close with the top bun and serve immediately. |
