Lentil Burgers with Roasted Garlic Sauce

My husband has been in search of the ultimate plant-based burger for years. He likes the texture of the Impossible Burger, but despises how greasy it is. He enjoys black bean burgers at restaurants, but hates how crumbly they are.

When I served him these Lentil Burgers, he proclaimed this the Ultimate Burger Patty!
Packed with flavor, texturally meaty, oil-free, gluten-free, plant-based magic.
So, I doubled a batch and stock piled them in the freezer to have whenever we want high quality, nourishing burgers!

LENTIL BURGERS with roasted garlic sauce

*Makes 8 Patties

Ingredients
Burger Patty

• 1 cup Onion, sliced

• 1 cup Cremini or White Button Mushrooms, sliced

• 4 cloves Garlic, minced

• 1/2 teaspoon Cumin

• 2 teaspoons Liquid Smoke (or Smoked Paprika)

• 3/4 cup Oats

• 1 1/4 cup Walnuts

• 1 1/2 cup cooked green, brown, or French Lentils

• 1 tablespoon dried Oregano

• 3 tablespoons Ketchup (or tomato paste)

• 1/4 tsp Salt

Roasted Garlic Cashew Cream

• 1 cup Cashews

• 3/4 cup Water

• 1 bulb Garlic

• 1 1/2 tablespoons Onion Powder

• 1/2 tablespoon Dijon Mustard

• 1 tablespoon White Vinegar

• 1/2 teaspoon Salt

Quick Pickled Cabbage

• 2 cups shredded Purple Cabbage

• 1/4 cup White Vinegar

• 1/4 cup Cilantro, optional

Optional Toppings & More

• 8 Whole Wheat, Gluten-free Buns, Lettuce, or Collard Greens for wraps

• Handful of Spinach or greens of choice

• Grilled, raw, or pickled Onion

• Ketchup or Mustard

• Sauerkraut or Pickles

• Sliced Tomatoes

Directions

1. Add the vinegar to the cabbage and allow it to sit for an hour. Stir occasionally and set aside.

2. Preheat oven to 350°F.

3. Add the cashews and water to a high powered blender and set aside, allowing the cashews to soak and soften.

4. Heat a pan over medium heat for two minutes. Add the chopped onion and mushrooms and sauté for five minutes, stirring occasionally. If it begins to stick, add one tablespoon of water at a time and stir. Add the garlic, cumin, and liquid smoke and sauté for three minutes. Turn off heat and allow to cool.

5. In a food processor, add the oats and blend on high until they turn to a flour like consistency.

6. Sdd the walnuts to the food processor and blend on high until they become fine and crumbly, a little texture is fine. Remove and place in a large mixing bowl.

7. Add the lentils, mushroom onion mix, oregano, ketchup, and salt to the food processor and process on high until everything is broken down. Add the walnut and oat mix and process on high until fully combined.

8. Line a baking sheet with parchment paper. Separate the mixture into eight servings. Wet your hands with water and shake off extra water. Roll each serving into balls and press down with your palm and shape into patties.

9. Take the bulb of garlic with all the skin on and wrap in parchment paper or aluminum foil to create a pocket that the garlic can steam in. In a corner of the baking sheet next to the patties, place the garlic. Bake for 20 minutes and then flip the burgers with a spatula. Bake the patties and garlic for an additional 10 minutes. Remove from oven and allow them to cool. When the garlic is cool, remove the skins by pinching and squeezing the garlic out of the skin.

10. While the burgers are baking, blend the cashews and water in a high powered blender. Add remaining ingredients and blend on high.

11. Assemble your burgers with desired buns and toppings!