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Vega burger

Author
Cookinero 4 Nov 2022
19580
Vega burger

Mega-healthy Mega-vegetarian Mega-easy-to-make sandwich. You can feed your family with such sandwiches and be proud :)

How to cook Vega burger

Step 1

Vega burger

First of all, let's prepare the cutlets for the vega burger. We will make them from lentils. Soak the lentils overnight or at least for 4-5 hours, beat in a blender with a clove of garlic, herbs, salt, pepper to taste. In this stuffing, add carrots grated on a fine grater. Mix everything well. Form flat round cutlets, fry in a Teflon pan without oil.

Step 2

Vega burger

Cut the buns into 2 pieces lengthwise. Let's make a healthy mayonnaise sauce for our burgers: mix sour cream, olive oil, salt and pepper. Brush the inside of each half of the bun with this sauce.

Step 3

Vega burger

Slice cucumbers. Slices - cheese. It remains to assemble the burger: on the bottom half of the bun, already smeared with sauce, put a lettuce leaf, then a cutlet, cucumber slices, cheese and close the top with the second half of the bun. Enjoy your meal!

Vega burger - FAQ About Ingredients, Baking Time and Storage

Yes, brown or green lentils work well. Red lentils tend to get mushier, so adjust the amount you use if substituting.
Plain Greek yogurt or a vegan mayonnaise alternative can be substituted for the sour cream.
Cooked patties can be stored in an airtight container in the refrigerator for up to 3 days.
Yes, both! Freeze raw patties on a baking sheet until solid, then transfer to a freezer bag. Cook from frozen. Cooked patties can be frozen similarly, store in a freezer bag for up to 2 months.
Use low-carb buns or lettuce wraps instead of regular buns. Consider omitting the carrot from the lentil mixture or using a very small amount. Ensure the cheese is also low-carb.
Finely diced bell peppers, onions, or zucchini can be added for extra flavor and nutrients.
Ensure the pan is hot before adding the patties. You can also lightly coat the patties in breadcrumbs or cornmeal before frying for extra crispness.

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