Vegan Gochujang Lentil Burger
Bold, smoky, and genuinely satisfying, this plant-based burger brings serious Korean-inspired heat to your weeknight dinner rotation. The patties are built on black lentils and cooked brown rice, pulsed together with gochujang, soy sauce, and toasted sesame oil until the mixture holds its shape without any eggs or binders you'd have to swap out. Oat flour does the quiet work of keeping everything together, and a 30-minute chill in the fridge means the patties pan-fry into something deeply browned and crispy-edged rather than falling apart in the skillet. The sriracha mayo — made with vegan mayonnaise, a splash of sriracha, and rice vinegar — adds a creamy, tangy kick that ties the whole thing together. Quick-pickled cucumber slices come together while the lentils cool, so by the time you're ready to assemble, you've got a bright, crunchy topping that cuts right through the richness of the patty. Piled onto toasted vegan buns with shredded red cabbage and a scatter of sesame seeds, each burger looks and tastes like something you'd order at a restaurant. This recipe makes four servings, so it's just as good for a casual dinner party as it is for meal-prepping a week of seriously good lunches.
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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
- 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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