It’s been a while since I’ve posted a new recipe so let me reintroduce myself! I’m Dylan Cutler, a holistic health blogger, vegan, fitness enthusiast, support worker, feminist and scientist who recently became “Dr Cutler” after successfully defending my doctoral thesis in May. It’s been a whirlwind of a year (hence the absent blog posts) but if you are curious about what I’ve been up to, I’ve been sharing parts of my journey on Facebook and Instagram (with much more to come!). For now, I welcome you back with this vegan-friendly burger recipe in time for BBQ season. Thank you for supporting me and this space.
- 2 tablespoons ground flax + 5 tablespoons water
- 1/2 cup uncooked quinoa
- 1 onion, finely chopped
- 1 bell pepper, red or orange, finely chopped
- 2 cloves garlic, minced
- 1 cup packed kale or spinach, chopped
- 1 1/2 cups cooked lentils
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon pepper
- 1/2 cup oat flour (or blitz oats in a blender to make flour)
- non-dairy cheese, like Daiya Foods Cheddar slices
- Grilled or baked portobello mushroom (see instructions here)
- Preheat oven to 450 degrees F.
- Make your flax egg by combining 2 tbsp of ground flax with 5 tbsp of water and whisking together. Set aside.
- Cook 1/2 cup rinsed quinoa in 1 cup boiling water.
- Cook lentils using a ratio of 1 1/2 cups of water to 1 cup of red split lentils. Bring lentils to a boil, then turn down and simmer for 15-25 minutes.
- Combine cooked quinoa, cooked lentils, chopped onion, peppers, garlic, fresh kale/spinach, salt, paprika, cumin, pepper, oat flour and the flax egg. Use a large spoon to mix together then use your hands to mix and mold the patties together to form balls.
- To make circular patties I use the lid of a nut butter jar and wrap it in plastic wrap. Then I scoop the burger batter into the lid which will mold to the same shape as the lid. Then carefully remove the batter and place on a baking sheet lined with parchment paper. Repeat using the same plastic wrap and lid for each patty.
- Bake for 15 min then carefully flip before another 15 min, or until crispy and firm.
- Meanwhile, bake portobello mushroom on a pan with a lip (the juices of the mushroom will spread).
- Build your vegan burger as you please (I prefer an open face burger if using a mushroom bun as I find portobello mushrooms to be quite rich).
I’d love to hear how these patties worked for you! Please leave a comment or contact me through my various social accounts. Be sure to tag @phruitfuldish if you feel the urge to photograph and share your creation with me!
With health and joy,
Ps. While this post is not sponsored, I am a brand ambassador for Daiya Foods and was provided the non-dairy cheddar slices used in this recipe.
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