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Really Good Veggie Burgers (Vegan and Gluten Free)

This veggie burger recipe has a great, savory flavor profile that works really well with all the usual burger toppings. It's nice and sturdy, too, so treat it just as you would a regular burger.

Ingredients

  • 1 cup uncooked brown or green lentils
  • 1/2 cup uncooked short-grain brown rice
  • 1 teaspoon herbes de Provence
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 large stalks celery, diced
  • 4 cloves garlic, chopped
  • 20 ounces sliced shiitake mushrooms
  • 1 cup chopped walnuts
  • 1/4 cup ketchup
  • 3 tablespoons reduced sodium tamari
  • 3 tablespoons ground flaxseed
  • 1 tablespoon Dijon mustard
  • 1 teaspoon marmite
  • 10-20 generous grinds black pepper
  • 3/4 cup yellow cornmeal
  • Buns
  • Good old burger toppings (cheese, lettuce, tomato slices, pickle slices, ketchup, mustard, etc.)

Instructions

  • In a medium pot, combine the lentils, rice, salt, herbes de Provence and three cups of water. Bring to a boil, then cover and simmer until water is absorbed and rice and lentils are cooked, about 40 minutes.
  • Meanwhile, warm the oil in a 12-inch frying pan over medium-high heat. Add the onion and celery and cook, stirring occasionally, until beginning to soften, about five minutes. Stir in garlic and cook one minute more. Add the shiitakes as they fit into the pan and cook, stirring frequently, until browned in spots and about halved in volume, 10 minutes or so.
  • Preheat oven to 450°F with two racks as near the center as possible. Line two baking sheets with parchment paper.
  • Into a full-size food processor fitted with the blade, place the walnuts and the mushroom mixture. Pulse until finely chopped. Stir in the cooked rice and lentils and pulse a few times to combine. Transfer mixture to a large mixing bowl. Add the ketchup, tamari, flaxseed, mustard, marmite and black pepper and mix together thoroughly. Stir in the cornmeal.
  • Form into 10 patties and place on baking sheets.
  • Bake for 15 minutes, then flip each patty, rotate locations of pans and bake 15 minutes more.
  • Serve 'er like a burger. (Sorry, I just had to.) These patties keep well in the fridge for up to a week and can be reheated in the microwave. Or you should be able to freeze cooked patties, though I haven't tried this yet because they always disappear within the week.
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    Recipe Notes

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