This recipe is made with items I like to always keep in the pantry and refrigerator. It’s loaded with umami flavor from tamari, miso, tomato paste and smoked paprika. You can stir in minced greens or herbs if you’d like to add a little freshness, but either way it’s nice to know this vegan pantry burger recipe is always in your back pocket.
3 tablespoons tamari
2 tablespoons miso
3 tablespoons tomato paste
2 tablespoons + 1 teaspoon mustard
2 teaspoons garlic powder
1 teaspoon smoked paprika
1 teaspoon onion powder
½ teaspoon turmeric
6 cups of cooked quinoa
1 cup chickpea flour
Preheat oven to 350 degrees F on the convection setting.
Line a cookie sheet with parchment paper.
Mix all the ingredients together. Form into burgers and place on the cookie sheet.
Bake for 20 minutes. Flip and bake 20 minutes more.
This would be great topped with some sautéed greens and mushrooms. You can make them ahead and freeze them if you like.
Lentil Mushroom Barbecue Burgers
Main Courses, Meat Alternatives
Difficulty: Easy Servings: 8 Author: Elisa Burgos
These burgers combine the meatiness of mushrooms with the heartiness of lentils, and ties them together with savory sweet barbecue sauce. Serve them on a bun with all the fixings and enjoy a truly satisfying meal.
1 white onion, chopped
1½ cup button mushrooms, cleaned and chopped
3 cups cooked lentils
½ cup barbecue sauce + extra
1 tsp garlic powder
1 tsp smoked paprika
Salt to taste (optional)
1½ cup quick oats (approximately)
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
In a dry pan, saute the onions, stirring frequently. When translucent, add in the mushrooms and keep sauteing until cooked.
Mash the lentils with a fork or potato masher.
Stir in the barbecue sauce, garlic, smoked paprika and salt, then the onion and mushroom mixture.
Stir in the oats, adding extra if needed to bind the mixture. It should hold together loosely, enough to let you form burger patties.
Taste the mixture and adjust the seasoning accordingly.
Shape the mixture into veggieburgers and place on the baking sheet.
Bake for 20 minutes.
Remove the burgers from the oven so you can flip them over with a spatula. The burgers should lift easily onto the spatula when you attempt to flip them. If they do not, put them back in the oven for another few minutes and try again. The burgers will form a seal on the bottom that will allow you to easily slip the spatula underneath.
Once they have been flipped, brush the burgers with additional barbecue sauce to form a glaze and bake them an additional 15 to 20 minutes, until browned and firm to the touch.
Prep Time: 20 min Cook Time: 30 min
Delicious “meaty” burgers perfect for any occasion.
2 cups shredded raw beets
2 ½ cups cooked brown rice
2 cups cooked green or brown lentils
2 tsp thyme
¼ cup diced onion
4 garlic cloves
½ cup quinoa or oat flour
½ cup barbecue sauce
4 TBSP nutritional yeast
1 tsp chili powder
1 tsp smoked paprika
2 TBSP Tamari
2 tsp liquid smoke
2 tsp vegan Worcestershire sauce
Preheat oven to 400F. Blend all the ingredients in a food processor.
Bake for 30 minutes, flipping the burgers after 15 min.
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