I was raised vegetarian and although I am not one now, I still find a meat-free diet often in my day-to-day, often not on purpose but just because it’s something I’m comfortable with. I have never been vegan, as cheese is one of my favorite foods ever and we actually are quite agreeable. That said, there’s still a lot of delectable vegan food and I’m down with it.
I’ve tried probably every veggie burger out there. From the store-bought brands, to making our own based on falafel, bean, quinoa, etc., to sampling restaurants’ (there’s usually one on a menu, even at bars/pubs these days).
This recipe is the best we’ve ever made.
I recently uncovered this recipe from ultrarunner, Scott Jurek via his new book Eat and Run. I learned Jurek grew up in a “meat and potato” household and overtime, became very conscious about his diet as running became serious in his life. Maybe that’s why this recipe is still so hearty and savory, even though it’s a vegan burger.
The base are lentils and mushrooms, making for a deliciously paired taste and it’s packed with protein. We’ve been making a big batch, keeping the rest throughout the week to pop them on the grill and make veggie burgers on our salads, sandwiches, etc. throughout the week. I encourage you to try these – they won’t disappoint.
Recipe adapted from Scott Jurek via Eat and Run:
- 1 cup dried green lentils
- 1 teaspoon dried parsley
- 1 teaspoon chives (fresh)
- 4 garlic cloves (minced)
- 1 1/4 cup onions (chopped)
- 1 cup walnuts (chopped)
- 2 cups bread crumbs
- 1/2 cup ground flaxseeds
- 3 cups finely chopped mushrooms (any will do, we like crimini)
- 1 1/2 cup kale
- 2 tablespoons Dijon mustard
- 3 tablespoons balsamic vinegar
First, you will want to take a medium size pot and boil about 3 cups of water. Once boiling, add the 1 cup of dried lentils, the parsley, chives, garlic clove and 1/4 cup of the chopped onions. This will take about 30-40 minutes, leave it on simmer.
In another bowl, combine the 1 cup of walnuts, 2 cups bread crumbs and 1/2 cup ground flaxseeds (we grind ours in our food processor, but make sure they’re ground). Then set aside.
Take a pan on the stove, heat it over medium heat and add olive oil to cover the pan. Saute the remainder of the chopped onions (1 cup), 3 garlic cloves, 3 cups of the chopped mushrooms and 1 1/2 cups finely chopped kale for 8-10 minutes. After done, set aside to cool.
By this time, the lentils should be finished. Remove them from the heat and season with 2 tablespoons Dijon mustard, 3 tablespoons balsamic vinegar and mash the ingredients together. Take a large bowl and combine this lentil mixture with the sauteed mushroom/kale mix and bread crumb mixture. Let this cool in a refrigerator for about 30 minutes.
After it’s cooled, form the mixture into round patties to fry or put on the grill.
I love that there’s greens like kale, chives and parsley in the burger mix itself, but it goes great with lettuce or perhaps pickles. If you’re like me, and make it un-vegan, I added a slab of sharp cheddar cheese on top, melted into the bun.
This recipe yields about 10-12 burgers so be prepared for leftovers if this is just for a few people!