Vegan mushroom and lentil burgers

By: David Frenkiel, Luise Vindahl Andersen
From: Green Kitchen At Home
Makes: 10
Photographer: David Frenkiel

This is a proper vegan burger with a meaty texture and rich and earthy taste. Unlike the frozen versions you can find in supermarkets, this has no additives or weird ingredients. We simply make our burgers from a mix of mushrooms and lentils and sneak in some kale, capers and pumpkin seeds. Don’t be intimidated if the burgers seem a little difficult to shape at first; once they are fried, they hold together really well.

In contrast to the traditional ketchup accompaniment, we use a rather untraditional chutney, which adds interesting flavours and sweetness to the burger. If you have time to make it, it will be worth your while.

These burgers can also be shaped into falafel-sized balls and baked in the oven.

Ingredients

Quantity	Ingredient

Sweet Potato Fries

Quantity	Ingredient
2	large sweet potatoes, scrubbed
3 tablespoons	extra-virgin olive oil
	sea salt
	freshly ground black pepper

Lentil Patties

Quantity	Ingredient
150g	pumpkin seeds
4 tablespoons	extra-virgin olive oil
1	onion, peeled
1/2 handful	cavolo nero or curly kale, stems removed
2	cloves of garlic, peeled
250g	mushrooms of choice, cleaned
400g	Lazy lentils, cooked weight
or	store-bought cooked lentils
4 tablespoons	capers, drained and rinsed
2 tablespoons	tomato puree
1/2 teaspoon	smoked paprika
	sea salt
	freshly ground black pepper
	extra-virgin olive oil, virgin coconut oil, butter or ghee, to fry

To Serve

Quantity	Ingredient
	burger buns, of choice
	vegan mayonnaise
	lettuce leaves
	sprouts
	sliced tomatoes
	Apricot and tomato chutney
	sliced ripe avocado
	drained gherkins

Method

To prepare the patties, place the pumpkin seeds in a food processor and blend until the texture resembles breadcrumbs. Heat half the oil in a large frying pan (skillet) on a medium-low heat. Roughly chop the onion, kale and garlic, transfer to the pan and sauté for about 10 minutes or until the onion has softened, then transfer to the food processor.
Heat the rest of the oil in the pan on a medium-high heat. Roughly chop the mushrooms, transfer to the pan and saute (without stirring) for about 5 minutes or until golden. Turn them over and sauté for a further 5 minutes or until tender and golden before transferring to the food processor. Add the rest of the patty ingredients (except for the frying oil) to the food processor, season to taste with salt and pepper and pulse until combined but still coarse. Transfer one quarter of the mixture to a large mixing bowl and blend the rest of the mixture until smooth. Transfer the rest of the mixture to the bowl and mix until combined.
Use your hands to shape the mixture into 10 patties. Heat 1 tablespoon of oil in a large non-stick frying pan or griddle pan on a medium-high heat. Once hot, fry the patties in batches for a few minutes or until the base is golden. Carefully flip each patty with a spatula and fry the other side for a further few minutes or until golden.*`
To make the fries, preheat the oven to 200°C and line 2 baking trays with parchment paper. Cut the sweet potatoes into thin chips, transfer to the trays, drizzle over the oil, season to taste with salt and pepper and toss until well coated. Spread them out on the trays (make sure that they don’t touch, for the crispiest result). Bake for about 20 minutes, then turn up the heat to max and bake for a few more minutes to crisp them even further. They are done when the edges are just slightly burnt.
Serve the patties inside buns spread with mayonnaise and filled with lettuce, sprouts, tomato, chutney and avocado and accompanied by sliced gherkins and some fries.

Tip

Alternatively, bake the burgers in the oven on a lined baking tray at 200°C for 20 minutes, flip and bake for a further 5–10 minutes or until golden on both sides

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