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Vegan Lentil Burger with Avocado Crema

These lentil burgers are packed with plenty of vegetables, solid and yet moist and incredibly "meaty". And instead of your usual cheese, ketchup, or mustard, I paired the patty with some creamy, rich, and yet refreshing avocado crema, plus a surprising little juicy bursts of pomegranate seeds.


Among all the beans, lentils are the closest resemblance to ground "meat" and therefore, perfect for vegan meat loaf, meatballs, bolognese sauce, and ofc, burgers! And in addition, I like my veggie burgers to actually have lots of veggies in them like mushrooms, onions, and carrots, which not only add volume to the body but also many layers of flavors and textures.


And before you reach for your cheese alternatives, have you ever tried Mexican crema on burgers? Crema is slightly sour and tangy just like sour cream but thicker and spreads on like a dream. I made this silky vegan crema with silken tofu, added ripe avocado to make it extra rich and threw in a handful of pomegranate seeds for a juicy surprise.


I topped the burgers off with some homegrown radish microgreens, which are optional but highly recommeded! Microgreens are nutriuents dense and at the same time really give the entire flavor combo a refreshing lift. If you're interested in how I grew these microgreens myself on my windowsil,  find me on Instagram @veganbunnychef for more details and fun updates!


INGREDIENTS:

For Lentil Veggie Burger -
1 can lentil
1 sweet onion, diced
1 large carrot, grated
6 oz mushroom, chopped
1/2 cup oat flour
1/2 cup spelt flour
1 tablespoon tamari/soy sauce
1/2 tablespoon balsamic vinegar
1/2 tablespoon cumin
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon oregano
Pinch of salt
Olive oil for cooking

For Avocado Crema -
1 large ripe avocado
1/4 cup silken tofu
1/4 red onion, finely diced
1 lemon, juiced
Pomegranate seeds
Salt to taste

TO MAKE:

- Preheat oven to 395°F;
- Sauté the onions with some olive oil till soft, then add the balsamic vinegar and cook till onions are brown and caramelized;
- Add the carrots and mushrooms to the same pan, season with the tamari or soy sauce, stir and cook till everything is soft and well combined, liquid mostly absorbed, set aside;
- Drain and mash the lentils with a potato masher, leaving some texture;
- Transfer lentils to a large bowl, add the sautéed veggies, flour, and all of the spices and salt, mix well;
- Drizzle a little olive oil to the palms of your hands to prevent sticking, shape the mixture into 3-4 patties, transfer onto a parchment paper lined baking sheet;
- Bake at 395°F for 35 minutes, flip halfway;
- Meanwhile, prepare the crema, blend the silken tofu and lemon juice with a hand mixer or in a food processor, till very silky and smooth, add in the avocado and mash up with a fork, leaving some texture;
- Mix in the onions and pomegranade seeds, add salt to taste;
- Assemble the burgers with some kales, the lentil patties, avocado crema and radish microgreens, enjoy!

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