Jack's Veggie Burger

This is a vegan burger with real heft, the kind that satisfies meat-eaters too. Mashed lentils form the base, bound with bulgur wheat and bread crumbs for a patty that’s tender inside but holds its shape on the grill.

Smoked portobello mushrooms are the move here, lending a deep, savory, almost meaty smokiness you can’t fake with plain seasoning. Roasted garlic, a little tarragon, and walnut oil round it out with nutty, herby notes.

Don’t skip the chill. Two hours in the fridge firms the mixture so the patties grill up crusty instead of crumbling apart, the classic veggie-burger pitfall.

Brush them with olive oil and grill until browned and set on each side. They take a crust beautifully and stand up to all your favorite burger fixings.

Chef Tips

• Refrigerate the mix the full 2 hours; cold patties hold together on the grill, warm ones fall apart.
• Mash the lentils well so the patties bind, since chunky lentils crumble more easily.
• Oil the grates and the patties, and resist flipping until a crust forms so they release cleanly.
• If the mix feels too wet to shape, work in a few more bread crumbs.

Variations

• No smoked portobello? Use regular mushrooms plus a few drops of liquid smoke.
• Add finely diced onion, smoked paprika, or cumin for extra depth.
• Pan-fry or bake the patties if you’re not firing up the grill.