The Ultimate Vegan Burger - Lentil Cranberry |
Author: Annelina Waller
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
- 4 burger buns
- For the patties:
- 200 g dark lentils
- 3- 4 tbsp apple cider vinegar
- 1 large onion
- 2 cloves garlic
- ½ zucchini
- 1 handful of brown champions
- 2 tsp mustard
- 30 g dried cranberries
- 4 tbsp soy sauce
- 1 handful of coriander or parsley
- 1 tbsp linseed
- 2 tbsp olive oil for frying
- 4 tbsp corn crumbs for breading
- Filling:
- 2 tomatoes
- 8 salad leaves
- ½ cucumber
- Oil-free mayonnaise
- Prepare the lentils according to the package insert.
- Coarsely chop the onion and garlic and sauté briefly in apple cider vinegar.
- Dice the zucchini and mushrooms, add after 3 minutes and cook until done.
- Wash and pluck the coriander or parsley.
- Roughly puree the vegetables with the other ingredients for the lentil patties with a blender or in a food processor. Season with salt and pepper.
- Depending on the thickness, form 6-8 large burgers.
- Put the corn crumbs on a plate and turn the patties in it.
- Heat the oil in a pan and fry the burgers on both sides for about 10 minutes. Turn carefully so that they do not fall apart.
- Prepare Mayonnaise
- Halve the burger buns and spread with mayonnaise.
- Wash salad, cucumber, and tomatoes. Remove styles and cut into slices.
- Layer the buns as preferred.
- The burgers are a slight variation of the lentil balls and can also be served as balls in pitas.
Recipe by Annelina Waller at https://annelinawaller.com/the-ultimate-vegan-burger-lentil-cranberry/
3.5.3208