SirKensington%20sVeganLentilBurger.jpg
SirKensington%20sVeganLentilBurger.jpg
Sir Kensington's Vegan Lentil Burger
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Recipe - The Fresh Grocer - Corporate
SirKensington%20sVeganLentilBurger.jpg
Sir Kensington's Vegan Lentil Burger
Prep Time75 Minutes
Servings6
Cook Time90 Minutes
Ingredients
1 cup dried lentils (green or brown)
4 oz mushrooms (crimini or similar), finely chopped
1/4 tsp smoked paprika
2 tbs olive oil
1/4 cup all purpose flour
1 red onion, thinly sliced
1/2 cup apple cider vinegar
1 1/2 tsp salt ( plus a dash to add for taste , optional)
1 cup water
6 Whole wheat burger buns, sliced
Cucumber, thinly sliced
Cilantro, microgreens or other green
pepper, to taste
Sir Kensington’s Classic Mayonnaise for topping
Directions
  1. Combine sliced red onions, apple cider vinegar, salt, and water in a bowl and let sit for at least 1 hour.
  2. Cook lentils until just tender, according to package instructions. (Rinse lentils before cooking. Place 1 cups lentils in a large pot with 4 cups water and 1/ 2 tsp salt. Bring to a boil, then reduce to a simmer, cover and cook until tender, about 20-30 mins; drain well).
  3. Once cooked, spread lentils evenly on a sheet pan and let cool for 10-15 minutes.
  4. Once cooled, add lentils to a mixing bowl with chopped mushrooms, smoked paprika and olive oil and mash the mixture, leaving some bigger pieces.
  5. Add flour and continue to stir until the mixture holds together, and then form into 6 patties ans season with salt and pepper.
  6. Working in batches, cook burger patties in a non stick pan with olive oil until well browned on both sides.
  7. To build the burger, generously spread Sir Kensington’s Classic Vegan Mayo or Classic Mayonnaise on both the top and bottom bun. Top burger with sliced cucumbers, greens and pickled red onions.
75 minutes
Prep Time
90 minutes
Cook Time
6
Servings
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Calories

Shop Ingredients

Makes 6 servings
1 cup dried lentils (green or brown)
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Goya Lentils, 16 Ounce
$1.49
$0.09/oz
4 oz mushrooms (crimini or similar), finely chopped
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Portabella Mushrooms, 1 Pound
$2.99/lb
$2.99/lb
1/4 tsp smoked paprika
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Badia Paprika, 1 Ounce
$0.99
$0.99/oz
2 tbs olive oil
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Botticelli Olive Oil, 33.8 Fluid ounce
$12.99
$0.38/fl oz
1/4 cup all purpose flour
an image
Bowl & Basket Flour, Pre-Sifted Bleached Enriched All Purpose, 5 Pound
$1.88/lb
$1.88/lb
1 red onion, thinly sliced
an image
Red Onion 1 ct, 10 Ounce
$0.62 avg/ea
$0.06/oz
1/2 cup apple cider vinegar
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Bragg Apple Cider Vinegar, 16 Fluid ounce
$3.99
$0.25/fl oz
1 1/2 tsp salt ( plus a dash to add for taste , optional)
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Nu-salt Salt Substitute, 3 Ounce
On Sale!
$1.29
was $1.54
$0.43/oz
1 cup water
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Essentia Water Super Hydrating Water, 202.8 Ounce
$10.99
$0.05/oz
6 Whole wheat burger buns, sliced
Not Available
Cucumber, thinly sliced
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Fresh Cucumber, 1 Each
3 for $1.99
$0.66
was $0.83
Cilantro, microgreens or other green
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Cilantro Organically Grown, 1 Each
$1.49
pepper, to taste
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Badia Crushed Red Pepper, 12 Ounce
$4.79
$0.40/oz
Sir Kensington’s Classic Mayonnaise for topping
Not Available

Directions

  1. Combine sliced red onions, apple cider vinegar, salt, and water in a bowl and let sit for at least 1 hour.
  2. Cook lentils until just tender, according to package instructions. (Rinse lentils before cooking. Place 1 cups lentils in a large pot with 4 cups water and 1/ 2 tsp salt. Bring to a boil, then reduce to a simmer, cover and cook until tender, about 20-30 mins; drain well).
  3. Once cooked, spread lentils evenly on a sheet pan and let cool for 10-15 minutes.
  4. Once cooled, add lentils to a mixing bowl with chopped mushrooms, smoked paprika and olive oil and mash the mixture, leaving some bigger pieces.
  5. Add flour and continue to stir until the mixture holds together, and then form into 6 patties ans season with salt and pepper.
  6. Working in batches, cook burger patties in a non stick pan with olive oil until well browned on both sides.
  7. To build the burger, generously spread Sir Kensington’s Classic Vegan Mayo or Classic Mayonnaise on both the top and bottom bun. Top burger with sliced cucumbers, greens and pickled red onions.