Monkey Gland Burgers (Vegan)

Ingredients

• 1 cup Brown or green lentils
• 2 cups Vegetable broth
• 1/2 cup Breadcrumbs
• 1/2 medium Onion
• 2 cloves Garlic
• 1 teaspoon Smoked paprika
• 2 tablespoons Vegan Worcestershire sauce
• 4 Burger buns
• 1/4 cup Ketchup
• 2 tablespoons Chutney
• 1 tablespoon Soy sauce
• 1 teaspoon Liquid smoke

Instructions

1. 1Place the 1 cup of brown or green lentils in a medium saucepan and add the 2 cups of vegetable broth. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender. Drain any excess liquid.
2. 2Transfer the cooked lentils to a medium bowl. Use a fork or potato masher to lightly mash the lentils. Add the 1/2 cup of breadcrumbs, 1/2 medium onion (finely diced), 2 cloves of garlic (minced), 1 teaspoon of smoked paprika, and 2 tablespoons of vegan Worcestershire sauce to the bowl. Mix everything together until well combined.
3. 3Divide the lentil mixture into 4 equal portions and shape each portion into a burger patty, about 1/2-inch thick. Place the patties on a plate.
4. 4Heat 1-2 tablespoons of cooking oil in a large skillet over medium-high heat (around 375°F or 190°C). Carefully place the 4 patties in the hot skillet. Cook for 5-7 minutes per side, until the patties are golden brown and firm to the touch.
5. 5While the patties are cooking, prepare the sauce. In a small saucepan, combine the 1/4 cup of ketchup, 2 tablespoons of chutney, 1 tablespoon of soy sauce, and 1 teaspoon of liquid smoke. Stir to combine.
6. 6Heat the sauce over low heat, stirring occasionally, for 3-5 minutes, or until warmed through. Do not boil.
7. 7Place the cooked lentil patties on the 4 burger buns. Spoon the warmed Monkey Gland sauce over each patty. Serve immediately.

Related Guides