Seed Oil Free Vegan Gochujang Lentil Burger

Total time1 hr 15 min

Prep time25 min

Cook time20 min

Seed Oil Free Vegan Gochujang Lentil Burger

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Ingredients

4 servings

For the patties

1 cup black lentils (or green lentils), rinsed
1 cup cooked brown rice, cooled
GRAIN TRUST Organic Steamed Brown Rice, 30 oz Veetee® Whole Grain Brown Rice Organic Steamed Brown Rice, 30 oz
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3 tbsp gochujang
2 tbsp soy sauce
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
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.

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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