Loaded Vegan Lentil Cauliflower Burger

This burger from veganricha.com is so uber delicious that you really have to make it to know! The Red lentil Cauliflower patties are just that – lentils and cauliflower with spices and a little chickpea flour.

Ingredients

Lentil Cauliflower Patties: Makes 6-7 medium sized fat patties

  • 1/2 cup dried whole brown lentils
  • 1 3/4 cups water
  • 1/3 teaspoon salt
  • 1/2 teaspoon garlic powder or 3-4 cloves garlic minced
  • 1/2 teaspoon spices/spice mix of choice like berbere or garam masala
  • 1/2 head of cauliflower grated  or 1.5 – 2 cups
  • 1 Tablespoon onion flakes
  • 1/2 teaspoon cumin powder
  • 1/2 chili to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 Tablespoon olive oil (optional)
  • 2 or more Tablespoons chickpea flour

Instructions

  1. Soak the lentils for 30 minutes or more in warm, hot water.
  2. Wash, drain, add to a pot with all the ingredients (salt, garlic, spice, 1 3/4 cups water) and cook on low-medium, partially covered for half an hour or until easily squished. Stir a few times in between. Cook until all the water is absorbed. (drain the lentils if they are well cooked and water is not absorbed). Or use 1.5 cups of cooked lentils.
  3. Grate the cauliflower (in a food processor, blender, or by hand), spread on a parchment-lined baking sheet and bake at pre-heated 400 degrees F for 12-15 minutes until some of the cauliflower gets crisp and golden. (You can also dry roast the grated cauliflower on stovetop in a large pan at medium heat for 5-6 minutes).
  4. Add cooked red lentils, roasted cauliflower, spices, salt to a bowl and mix well. Mash a bit. Taste and adjust salt and spice.
  5. Add chickpea flour, mix until the lentil cauliflower mixture easily comes together. Add more flour or breadcrumbs, if needed (depends on moisture content in the lentils, cauliflower, etc.).
  6. Shape into burger patties by hand or by pushing through a 3-inch cookie cutter.
  7. Bake on a parchment-lined sheet for 20 minutes at 400 degrees F.

Pair this burger with 2014 Culinaria Chenin Blanc from Leopard’s Leap.