This vegan burger is ready in no time, and the uncooked patties keep for days in the fridge.
with garlicky mayo. At Village Coffee, the lentils form a patty that had a bit of crispy texture along the sides but is jammy and creamy inside. It isn’t overwrought or overthought. It’s simple.
The key with this recipe is to boil the lentils like pasta in salted water until they’re between al dente and just-tender but nowhere near falling apart Drain them really well, then lay them out on a rimmed baking sheet for about ten minutes so they cool slightly and steam off some excess water. The lentils get mashed together with chopped mushrooms, miso, smoked paprika, olive oil, and grated garlic until the lentils are partly smashed with lots of whole lentils remaining. A little flour binds everything together, then it’s time to form the patties. You should end up with six patties, which you can cook immediately or store in the fridge for up to several days. Keep them covered in a big bowl, then shape just before cooking to keep the patties from drying out.
When cooking the burgers, be sure to use a nonstick skillet and don’t skimp on oil, since the lentils will absorb some as they cook and get crispy and flavorful. From there, you can top them with cheese, slick them with yogurt, or pile on sprouts or shredded lettuce. Veggie burgers, by nature, take more work than meat-based ones, but they should never feel like a compromise.
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