Butternut Lentil Burgers (Vegan)

Not being one to follow a recipe, here is a modified version of “Butternut Lentil Burgers” from The Complete Guide to Vegan Food Substitutions by Celine Steen and Joni Marie Newman.2011, pg. 129

I used different spices, didn’t follow the instructions and made a double batch. . Also, I cooked enough lentils for the week and I cooked the squash the night before. While it is best the first day, we stir fried a patty a week later and it still tasted good.  Are these the best vegan burgers ever? Nope, but it really hit the spot and I was tired of black bean burgers.

1 cup butternut squash

2 tablespoons Olive Oil

¼ cup tomato souse *

½ cup red lentils

2 tablespoons sesame oil *

1 tablespoon dried chili *

1 teaspoon fine sea salt

1 cup organic panko

1 cup vital wheat gluten

* different than original recipe.

What I did:

Preheat oven to 350 degrees.

Combine everything except the wheat gluten and breadcrumbs.  Mash together with hands or a potato masher. Add wheat gluten and breadcrumbs.  Stir. Make at least 6 balls for burgers. Flatten them to about ½ inch thick.

Put on a cookie sheet lined with parchment paper.  Put another parchment sheet over them, and then another cookie sheet. Be careful the paper isn’t sticking out.

Bake for 35 mins.