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I’m halfway through with this vegan challenge. How have I been surviving? Vegetables and nuts. And delicious recipes like these vegan burgers.
I’ve been eating hella avocados straight from the shell, big pots of roasted vegetables over rice or grains, and a lot of Mexican food, which incorporates a lot of vegetables and is surprising healthy for you if you do it right. Have you heard of the Taco Cleanse? It’s a real thing.
I’ve also been eating a lot of recipes from the Food 52 Vegan cookbook. First off, I love their site and am so inspired by their luscious photography. Their cookbook landed on my desk at work, and I’ve been drooling over their soup, bread, stir-fry, pasta and burger recipes. I made their vegan enchiladas packed with mushroom, black beans and kale last week, and snacked on the meal over two days. Last night, I picked out this mushroom, pecan and lentil vegan burger for dinner the other night, and loved every bite. I adapted the recipe by adding cilantro and topping it with my red pepper coulis which added a sweet, spicy flavor and kept the burger from being too dry. Yum!
adapted from Food 52
2 teaspoons olive oil
1 1/2 cups chopped onion
4 cups cremini mushrooms
2 cloves garlic, minced
1 tablespoon chopped fresh thyme, or 2 teaspoon dried
2 teaspoons chopped fresh oregano, or 1 teaspoon dried
1/2 cup pecans, chopped
1 cup cooked red lentils
2 tablespoons tamari
1 tablespoon white miso
1 1/2 cups breadcrumbs
2 teaspoons chopped cilantro
black pepper
Heat the olive oil in a large skillet over medium heat. Add the onion and saute until browning slightly, about 8 minutes. Add mushrooms, garlic, thyme and organ and salute until mushrooms are cooked through about 5 minutes. Remove from heat.
Put the pecans in a food processor and pulse until finely ground. Add the mushroom mixture, lentils, tamarin and miso. Pulse until well-combined and uniform.
Transfer to a large bowl. Add the breadcrumbs and cilantro and mix by hand. Season with pepper, then taste and adjust the seasonings if desired. Shape the mixture into 4 to six patties.
Heat olive oil in a large skillet, and brown the burgers until crisp on each side. Or, bake the burgers a a parchment paper lined baking sheet for 15 minutes, flip and bake another 15 minutes. Serve hot, topped with lettuce, red onion, and red pepper coulis. Burgers will keep for four days in the fridge.
If you want more good for you recipes, go check out more from those culinary geniuses at Food52.
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