Eosinophilic Esophagitis Friendly Vegan Gochujang Lentil Burger
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Learn more →Ingredients
4 servings
For the patties
- 1 cup black lentils (or green lentils), rinsed
- 1 cup cooked brown rice, cooled
- 3 tbsp gochujang
- 2 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tbsp toasted sesame oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp ground ginger
- 3 tbsp oat flour
- ½ tsp salt
- 2 tbsp neutral oil (such as avocado oil or canola oil), for pan-frying
For the sriracha mayo
- ⅓ cup vegan mayonnaise
- 1 tbsp sriracha
- 1 tsp rice vinegar
For the quick pickles
- 1 medium english cucumber, thinly sliced
- 2 tbsp rice vinegar
- 1 tsp sugar
- ¼ tsp salt
For serving
- 4 vegan burger buns, toasted
- 1 cup shredded red cabbage
- 1 tbsp toasted sesame seeds (optional)
Instructions
- 1
Cook the lentils: combine the rinsed lentils with 2 1/2 cups of water in a medium saucepan and bring to a boil over high heat. Reduce to a steady simmer and cook, uncovered, until the lentils are completely tender and all liquid is absorbed, 20–25 minutes. Spread onto a baking sheet and let cool for 10 minutes — the lentils should look dry and matte, not wet or shiny.
- 2
Make the quick pickles: toss the sliced cucumber with 2 tbsp rice vinegar, 1 tsp sugar, and 1/4 tsp salt in a small bowl until the sugar and salt dissolve. Set aside at room temperature for at least 20 minutes, tossing once halfway through, until the slices are lightly softened and tangy.
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