Ingredients
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For the patties:
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1 cup cooked brown rice or quinoa (optional; used to bind the mixture)
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1/2 cup cooked green lentils, rinsed and drained
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1/2 cup cooked black beans, rinsed and drained
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1 cup water, plus more as needed
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1 tablespoon apple cider vinegar
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1 teaspoon salt
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1/2 teaspoon black pepper
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1/2 cup firmly packed chopped fresh cilantro leaves
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1 clove garlic, minced
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1 medium carrot, grated
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1 small red bell pepper, seeded and finely chopped
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1/2 cup shredded cabbage
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1/4 cup diced avocado (optional)
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1/4 cup diced red onion (optional)
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1 tablespoon sriracha sauce
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1 tablespoon maple syrup
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1 teaspoon tamari or soy sauce
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For the bun (omit for low-carb option):
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1/2 cup gluten-free all-purpose flour blend
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1/4 cup tapioca starch
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1/4 cup arrowroot powder
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1 tablespoon yeast (not instant)
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1/2 cup warm water
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1/4 cup extra virgin olive oil
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1 teaspoon sugar
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Optional toppings:
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Sliced avocado
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Pickled daikon and carrot radish
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Shredded purple cabbage slaw
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Sesame aioli
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Sriracha mayo
Directions
Sub_title: A Delicious and Healthy Twist on Traditional Korean Barbecue
Description: These easy vegan lentil burgers are packed with protein and flavor from fermented kimchi, spicy gochujang sauce, and crunchy vegetables. Gluten-free, oil-free, nut-free, high-fiber, and whole foods plant-based!
Ingredients:
For the patties:
* 1 cup cooked brown rice or quinoa (optional; used to bind the mixture)
* 1/2 cup cooked green lentils, rinsed and drained
* 1/2 cup cooked black beans, rinsed and drained
* 1 cup water, plus more as needed
* 1 tablespoon apple cider vinegar
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/2 cup firmly packed chopped fresh cilantro leaves
* 1 clove garlic, minced
* 1 medium carrot, grated
* 1 small red bell pepper, seeded and finely chopped
* 1/2 cup shredded cabbage
* 1/4 cup diced avocado (optional)
* 1/4 cup diced red onion (optional)
* 1 tablespoon sriracha sauce
* 1 tablespoon maple syrup
* 1 teaspoon tamari or soy sauce
For the bun (omit for low-carb option):
* 1/2 cup gluten-free all-purpose flour blend
* 1/4 cup tapioca starch
* 1/4 cup arrowroot powder
* 1 tablespoon yeast (not instant)
* 1/2 cup warm water
* 1/4 cup extra virgin olive oil
* 1 teaspoon sugar
Optional toppings:
* Sliced avocado
* Pickled daikon and carrot radish
* Shredded purple cabbage slaw
* Sesame aioli
* Sriracha mayo
Instructions:
For the patties:
1. In a large mixing bowl, combine the cooked brown or white rice (if using), lentils, black beans, water, apple cider vinegar, salt, and pepper until well combined. Let sit for 10 minutes to allow the mixture to soften slightly.
2. Add the cilantro, garlic, carrot, red bell pepper, cabbage, and optional avocado and onion to the bowl. Mix well.
3. Stir together the sriracha, maple syrup, and tamari or soy sauce in a separate bowl. Pour over the burger mixture and stir to combine.
4. Divide the mixture into four equal portions and shape each portion into a patty about 1/2 inch thick. Place the patties on a plate or baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate while preparing the buns (if desired).
For the bun (if desired):
1. Whisk together the gluten-free flour blend, tapioca starch, and arrowroot powder in a large mixing bowl. Make a well in the center.
2. Dissolve the yeast and sugar in 1/4 cup warm water in a measuring cup. Add the olive oil and stir until incorporated. Gradually pour the liquid mixture into the dry ingredients and mix until smooth. The batter should be slightly thicker than pancake batter consistency. If too thin, add more flour; if too thick, add more water.
3. Cover the bowl with plastic wrap and let the batter rise in a warm place for about 1 hour, or until doubled in size.
4. Heat a nonstick panini press or cast iron skillet over medium heat. Brush one side of each bun half with melted coconut oil or lightly mist with cooking spray. Place one bun half, coated side down, onto the hot surface. Spoon about 1/4 cup of the
Steps
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1
Done
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In a large mixing bowl, combine the cooked brown or white rice (if using), lentils, black beans, water, apple cider vinegar, salt, and pepper until well combined. Let sit for 10 minutes to allow the mixture to soften slightly. |
|
2
Done
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Add the cilantro, garlic, carrot, red bell pepper, cabbage, and optional avocado and onion to the bowl. Mix well. |
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3
Done
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Stir together the sriracha, maple syrup, and tamari or soy sauce in a separate bowl. Pour over the burger mixture and stir to combine. |
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4
Done
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Divide the mixture into four equal portions and shape each portion into a patty about 1/2 inch thick. Place the patties on a plate or baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate while preparing the buns (if desired). |
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5
Done
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Whisk together the gluten-free flour blend, tapioca starch, and arrowroot powder in a large mixing bowl. Make a well in the center. |
|
6
Done
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Dissolve the yeast and sugar in 1/4 cup warm water in a measuring cup. Add the olive oil and stir until incorporated. Gradually pour the liquid mixture into the dry ingredients and mix until smooth. The batter should be slightly thicker than pancake batter consistency. If too thin, add more flour; if too thick, add more water. |
|
7
Done
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Cover the bowl with plastic wrap and let the batter rise in a warm place for about 1 hour, or until doubled in size. |
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8
Done
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Heat a nonstick panini press or cast iron skillet over medium heat. Brush one side of each bun half with melted coconut oil or lightly mist with cooking spray. Place one bun half, coated side down, onto the hot surface. Spoon about 1/4 cup of the |
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