Print Recipe

Shem Burger

This burger was created with the belief that a vegan burger should not taste like birdseed!
Course: Dinner
Keyword: burgers, plant-based, vegan burger
Servings: 6
Calories: 1530kcal
Author: Andrea Hannemann

Ingredients

  • 2 1/2 tablespoons ground flaxseed
  • 1/8 cup filtered water
  • 2 tablespoons olive oil, plus extra for cooking the patties
  • 3 cloves garlic, chopped
  • 2 small white onions, chopped
  • 2 tablespoons tomato paste
  • 7 cups cooked brown lentils
  • 1/2 cup cooked black beans
  • 2 tablespoons finely grated beets
  • 1/2 cup chopped button mushrooms
  • 1/8 cup chopped green onions
  • 2 tablespoons vegan Worcestershire sauce
  • 3/4 cup old-fashioned gluten-free rolled oats
  • 1/4 cup all-purpose gluten-free flour
  • Sea salt and freshly ground black pepper
  • 6 gluten-free burger buns

Toppings:

  • Romaine or butter lettuce leaves, tomato slices, grilled onions, avocado, sprouts, vegan mayo, hummus

Instructions

  • Combine flaxseed and water in a blender or food processor and blend on high speed for 30 to 60 seconds until smooth. Transfer to a bowl and set aside.
  • Heat a large skillet over medium heat and add olive oil. Add garlic and onions, and cook until softened and golden brown, 2 minutes. Add tomato paste and mix well, reduce heat to low, and cook 5 minutes, or until the onions are cooked through.
  • Remove skillet from the heat and stir in lentils. Transfer to a large bowl. Fold in half of black beans and grated beet, mix well with a wooden spoon 2 to 3 minutes to combine.
  • Transfer half of this mixture into a blender or food processor. Pulse 15 to 30 seconds, until mostly smooth. Remove from blender or food processor and return to the bowl.
  • Add mushrooms, green onions, Worcestershire sauce and remaining black beans. Mix well with a spatula or with your hands for 2 to 3 minutes to combine. Add flaxseed mixture and continue mixing until all ingredients are combined.
  • Add oats and flour to bowl and mix another 2 to 3 minutes. Ingredients should have a sticky and coarse consistency. Cover and allow mixture to chill in fridge for 25 to 60 minutes.
  • Form ¼-inch-thick patties. Season with salt and pepper on both sides.
  • Heat an oiled flat skillet or indoor or outdoor grill over medium-high heat. Add patties and cook 3 to 5 minutes on each side.
  • Serve burgers on buns with your choice of toppings and condiments.

Notes

plants over processed
Excerpted from Plant Over Processed: 75 Simple & Delicious Plant-Based Recipes © 2020 by Andrea Hannemann. Published by Dey Street.

Nutrition

Calories: 1530kcal | Carbohydrates: 89g | Protein: 30g | Fat: 9g | Sodium: 268mg | Fiber: 25g | Sugar: 10g