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Homemade Vegan Burgers

Raya AndonovaRaya Andonova
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Homemade Vegan Burgers
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Preparation
35 min.
Cooking
15 min.
Тotal
50 min.
Servings
5
"Anyone who says there arent any delicious vegan burgers hasnt tried these"

Ingredients

  • lentils - 1/2 cup
  • oyster mushrooms - 7 oz (200 g) of mushrooms
  • onion - 1 onion
  • smoked paprika
  • paprika
  • black pepper
  • savory herb
  • cumin
  • salt
  • oil
  • breadcrumbs - 1.7 oz (50 g)
  • cornstarch - 2 tsp.
  • plant milk - 2 to 2.5 tbsp.
measures

How to make

The lentils are soaked from the night before and boiled the next day. Drain well and allow to cool.

Onions and mushrooms are finely chopped and fried in hot oil. The mushrooms will release water, so leave them on the stove until the water has evaporated.

Grind the lentils in a blender, then add the mushrooms and onions and grind them together.

The mixture is seasoned and mixed well. Add the breadcrumbs until the mixture becomes thicker.

The cornstarch is mixed for the breading with the milk.

Shape the lentil into meatballs that are flat and wider for burgers.

Dip each meatball in the milk and roll in breadcrumbs, then fry on both sides in hot oil.

To prepare the burgers themselves, you need:

burger buns

salad

vegetables - optional tomato, cucumber, pepper, red onion

hummus

sauces - optional ketchup, mayonnaise, barbecue sauce, mustard, garlic sauce

The buns are cut in the middle. The lower half is smeared with hummus.

Then arrange a few thin slices of cucumber, 1 thin slice of tomato, 1 leaf of salad on top and 1 meatball on top. Put 1 ring of pepper and onion on top.

Put some of the selected sauces on the bottom side of the upper half of the bun. You then place the bun on top to complete the vegan burger.

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