Mushroom Lentil Bahn Mi Burger

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians.

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Servings: 12

Serving Size: 10.37 ounces

Ingredients

Mushroom lentil patty
3 tablespoons ground flax seed
6 tablespoons water
1 tablespoon canola oil
1 cup yellow onions, small dice
2 tablespoons jalapeno peppers, fresh, chopped
2 tablespoons garlic cloves, peeled, minced
4 1/2 cups mushrooms, white button, chopped
2 cups Farro, cooked
2 tablespoons soy sauce, low-sodium
2 tablespoons tomato paste, canned
1/2 cup cilantro, fresh, chopped
1/2 cup green onions, sliced thinly on bias
2 cups lentils, cooked
2/3 cup oat flour
1/4 cup cornstarch
1 teaspoon Kosher salt
1 teaspoon black pepper, ground
1/4 cup canola oil

Quick pickle slaw
6 cups cabbage, coleslaw mix
3 cups carrots, peeled, shredded
1/4 cup jalapeno peppers, fresh, thinly sliced
4 tablespoons white sugar, granulated
4 teaspoons Kosher salt

Cilantro lime crema
3/4 cup vegan mayonnaise
1 tablespoon lime juice
1 1/2 teaspoons apple cider vinegar
3/4 teaspoon garlic powder
1/4 teaspoon Kosher salt
6 tablespoons cilantro, fresh, chopped

For service
12 hamburger buns, white, sliced
1 1/4 cups cucumber, with peel, sliced
3/4 cup cilantro, fresh, leaves

Preparation

1. For mushroom lentil patty – Combine flax seed and water. Allow to sit for at least 5 minutes.
2. In a large skillet, heat 1 tablespoon oil over medium high heat. Add onions and jalapeno and cook until tender, about 3-4 minutes. Add garlic and cook for 1 minute. Add mushrooms and cook until water has evaporated, about 4-5 minutes. Remove from heat and allow to cool.
3. In a large mixing bowl, combine flax seed mixture, cooled mushroom mixture, Farro, soy sauce, tomato paste, cilantro, green onions, lentils, oat flour, cornstarch, salt and pepper. Measure 4 ounce patties and place on a parchment lined sheet pan. Cover and place in cooler for at least 1 hour.
4. In a large skillet, heat 1 tablespoon oil over medium heat. Add 3 patties to pan and cook for 3-5 minutes on each side until golden brown. Hold patties hot for service.
5. For quick pickle slaw – Combine cabbage coleslaw mix, carrots, jalapeno peppers, sugar and salt. Mix well. Allow to sit for 15 minutes, tossing mixture once or twice, making sure all ingredients are becoming soft. Drain excess water.
6. For cilantro lime crema – Combine all ingredients in step 6 except for cilantro in a blender, process until smooth. Add cilantro and pulse until flaked throughout. Cilantro lime crema can be stored in a sealed container in cooler until ready for service.
7. To plate – Spread 1 tablespoon of crema on top and bottom bun. Place bottom bun on plate and add patty. Add 1/2 ounce of sliced cucumbers on top, then add 1 tablespoon of slaw. Add 1 tablespoon cilantro, then add top bun.

Nutrition information

Calories: 536 Total Fat: 15g Saturated Fat: 2g Trans Fat: 0g Carbohydrate: 84g Fiber: 11g Total Sugars: 12g Protein: 21g Sodium: 954mg