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Jack's Veggie Burger

Jack's Veggie Burger

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Submitted by chfoto

Jack’s veggie burger is a hearty vegan patty built on mashed lentils, bulgur and smoked portobello, with roasted garlic and tarragon. The smoke brings meaty depth and the patties hold up on the grill.

YIELD

8 servings

PREP

20 min

COOK

20 min

READY

2 hrs

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.

Ingredients

2 473
CUPS ML LENTIL
cooked
1 237
CUP ML MUSHROOMS, PORTABELLO
smoked *
1 237
2 2
CLOVES CLOVES GARLIC
roasted
1 237
CUP ML BREAD CRUMBS
1 15
TABLESPOON ML WORCESTERSHIRE SAUCE
vegetarian version
2 30
TABLESPOONS ML WALNUT OIL
¼ 1.3
TEASPOON ML TARRAGON LEAVES

Directions

In a large mixing bowl, mash lentils until smooth.

Add all other ingredients and mix until thoroughly combined.

Refrigerate for at least 2 hours. Form into burgers.

Brush the burgers with olive oil and grill for 6 minutes on each side or until done.

Serve hot with your favorite condiments.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 87g (3.1 oz)
Amount per Serving
Calories 631 13% from fat
 % Daily Value *
Total Fat 9g 15%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 252mg 10%
Total Carbohydrate 35g 35%
Dietary Fiber 37g 148%
Sugars g
Protein 66g
Vitamin A 1% Vitamin C 10%
Calcium 13% Iron 54%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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