DOUBLE-DOUBLE CHEESEBURGER
SERVES 4 PORTIONS
1 tsp. olive oil
1/2 medium yellow onion, chopped
2 garlic cloves, minced
227g (8oz) cremini mushrooms (or button mushrooms), sliced
2 cups cooked lentils
2 tbsp. liquid aminos (or gluten-free tamari; use coconut aminos to be soy- free)
2 tbsp. nutritional yeast
1 tbsp. vegan Worcestershire sauce (gluten-free and/or soy-free if necessary), optional
1 tsp. ground cumin
1 tsp. dried parsley
1/2 tsp. smoked paprika
1/2 tsp. salt
Black pepper to taste
1 cup rolled oats (certified gluten-free if necessary), plus more if needed
1/2 cup quinoa flour
3 tbsp. almond flour
2 tbsp. flax meal
4 vegan burger buns (gluten-free if necessary)
Basic Cashew Cheese Sauce
NUTRITIONAL VALUES
Calories: 682kcal
Fat: 10.6g (0.9g S.Fat)
Carbs: 102.8g
Protein: 33.8g
Sugar: 3.8g
Sodium: 1069mg
METHOD
Preheat the oven to 375°F (190°C, or gas mark 5) . Line a baking sheet with parchment paper or a silicone baking mat.
In a large frying pan over medium heat, heat the oil. Sauté the onion, garlic, and mushrooms for 4 to 5 minutes, or until the mushrooms are tender and the onions are translucent. Transfer to a food processor after removing from the heat. Combine 1 cup lentils, liquid aminos, nutritional yeast, Worcestershire sauce (if using), cumin, parsley, paprika, salt, and pepper in a mixing bowl. Pulse until everything is well combined and the pieces are all about the same size.
Transfer to a large mixing bowl. Mix in the rest of the lentils, oats, quinoa flour, almond flour, and flax meal until a thick dough forms. Add more oats if it's too liquid. If it's too dry, add a tablespoon of water at a time until it's no longer crumbly. When squeezed, it should hold together without crumbling.
Form the mixture into 8 patties with your hands and place them on a baking sheet. Bake for 20 minutes, flipping halfway to ensure even cooking. Drizzle the cheese sauce over the tops and bake for 5 minutes more.
Spread ketchup, mustard, mayonnaise, and/or relish on the top and bottom halves of the buns before assembling. Stack two patties on top of lettuce on the bottom bun. As desired, garnish the patties with tomato, red onion, and/or pickles. Serve right away. Burgers can be stored in an airtight container in the fridge for 4 to 5 days.
In a large frying pan over medium heat, heat the oil. Sauté the onion, garlic, and mushrooms for 4 to 5 minutes, or until the mushrooms are tender and the onions are translucent. Transfer to a food processor after removing from the heat. Combine 1 cup lentils, liquid aminos, nutritional yeast, Worcestershire sauce (if using), cumin, parsley, paprika, salt, and pepper in a mixing bowl. Pulse until everything is well combined and the pieces are all about the same size.
Transfer to a large mixing bowl. Mix in the rest of the lentils, oats, quinoa flour, almond flour, and flax meal until a thick dough forms. Add more oats if it's too liquid. If it's too dry, add a tablespoon of water at a time until it's no longer crumbly. When squeezed, it should hold together without crumbling.
Form the mixture into 8 patties with your hands and place them on a baking sheet. Bake for 20 minutes, flipping halfway to ensure even cooking. Drizzle the cheese sauce over the tops and bake for 5 minutes more.
Spread ketchup, mustard, mayonnaise, and/or relish on the top and bottom halves of the buns before assembling. Stack two patties on top of lettuce on the bottom bun. As desired, garnish the patties with tomato, red onion, and/or pickles. Serve right away. Burgers can be stored in an airtight container in the fridge for 4 to 5 days.
