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.
