What does a vegan bring to a BBQ? These bad boys!
1 Yellow Onion (diced)
4 cups Portobello Mushroom (diced)
3 Garlic (cloves, minced)
3/4 cup Walnuts (chopped and toasted) *toast in the oven at 375 degrees for about 10 minutes
2 cups Green Lentils (cooked, drained, rinsed and divided)
2 tsps Tabasco or Taco Sauce
1 tsp Paprika or Smoked Paprika
1 1/2 tsps Chili Powder
2/3 cup Oat Flour (make your own by blending oats)
1/3 cup Parsley or Cilantro (chopped)
1/4 tsp Sea Salt (or to taste)
1/4 tsp Black Pepper
Makes 8-9 patties
- Sauté onion and mushrooms for 8 to 10 minutes or until onions are translucent. Add the garlic and sauté for another minute. Add water as needed to prevent sticking.
- In a food processor, combine the mushroom and onion mix, walnuts, half the lentils, tabasco sauce, paprika and chili powder. Pulse until smooth. Transfer into a large mixing bowl and add oat flour, parsley, sea salt, black pepper and remaining lentils. Mix well. (Note: Add more oat flour 1 tbsp at a time if your mixture is too wet.)
- Use a 1/3 measuring cup to measure out even amount of the mix and form them into patties with your hands or rubber spatula. Place them on a parchment paper lined baking sheet.
- Bake the patties at 375 for 20 minutes per side and then gently flip.
- Top the burgers with your favorite burger fixings and enjoy!
Serve it with a gluten-free, vegan bun or in a lettuce wrap. Add a side of oven baked potato wedges.
Top it with sprouts, avocado, tomato, vegan cheese, favorite condiments, and pickles.
Save time by using canned lentils.