V.food Burger Recipe
Make V.food Burger Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Plant-based Patties & Binders
Flavor & Seasoning
Assembly & Toppings
Method
Plant-based Patties & Binders
- 1
Make flax egg
Whisk together the ground flaxseed and 6 tablespoons water in a small bowl. Set aside for 5–8 minutes until thickened to a slightly gelatinous consistency.
- 2
Prepare tofu
Wrap the crumbled tofu in a clean towel and press gently to remove excess moisture for 2–3 minutes. You want it damp but not watery so the patty mix holds together.
- 3
Pulse oats
Place the rolled oats in a food processor and pulse 6–8 times until coarsely ground (like coarse breadcrumbs). Do not over-process into flour—some texture should remain.
- 4
Combine base ingredients
In a large bowl, combine the cooked brown lentils, crumbled tofu, pulsed oats, chickpea flour and the prepared flax egg. Mix briefly with a sturdy spoon until distributed but do not overwork.
Flavor & Seasoning
- 5
- 6
Season and finish patty mix
Stir the cooked onion and garlic into the lentil-tofu-oat mixture. Add smoked paprika, ground cumin, soy sauce (or tamari), maple syrup, mustard, black pepper and kosher salt. Fold gently to combine. Taste a small bit of the mixture; adjust salt, pepper or soy sauce to preference. If mixture feels too wet to shape, add up to 1–2 tablespoons more chickpea flour or a few tablespoons of pulsed oats. If too dry, add 1 tablespoon water or oil.
- 7
Form patties
Divide the mixture into 4 equal portions (about 5–6 oz each) and shape into 4 tight patties about 3/4 inch thick. Press the surface firmly so they hold together. Chill patties in the refrigerator for 20–30 minutes to firm up (this improves hold during cooking).
Cooking & Assembly
- 8
Pan-fry patties
Heat a large nonstick or cast-iron skillet over medium heat and add 1 tablespoon olive oil. When hot, place patties in the skillet without crowding. Cook 4–5 minutes per side, pressing gently once after flipping to ensure even contact, until a deep golden-brown crust forms. Reduce heat slightly if browning too quickly. If using vegan cheese, place a slice on each patty in the last minute of cooking and cover the pan to melt.
- 9
- 10
Prepare sauce
In a small bowl combine vegan mayo, ketchup and yellow mustard. Stir until smooth and season to taste with a pinch of salt and pepper. Optionally add 1 teaspoon pickle juice for extra tang.
- 11
Assemble burgers
Spread about 1 tablespoon of sauce on the bottom bun. Place a lettuce leaf, then the lentil-tofu patty with melted vegan cheese (if used). Top with tomato slice, red onion slices, and pickles. Spread additional sauce on the top bun and close the burger. Repeat for remaining burgers.
- 12
Serve
Serve immediately with extra pickles or a simple side (fries, salad). Leftover patties can be refrigerated up to 3 days or frozen individually for up to 1 month.