Vegan Cheeseburger Recipe

Toad Style (New York City)

1. 1

   Cook the Lentils

   In a pot, combine 1 cup of lentils with 3 cups of water. Bring to a boil, then reduce heat to simmer for about 20-25 minutes until tender. Drain any excess water and set aside.

2. 2

   Sauté the Vegetables

   In a skillet, heat 2 tbs of olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and chopped mushrooms, cooking until the mushrooms are soft, about 5-7 minutes.

3. 3

   Combine Ingredients

   In a large mixing bowl, combine the cooked lentils, sautéed vegetables, 1 cup rolled oats, 2 tbs soy sauce, 1 tsp paprika, and 0.5 tsp ground black pepper. Mix well until all ingredients are incorporated.

4. 4

   Form the Patties

   Divide the mixture into 4 equal portions and shape into patties. You can adjust the thickness according to your preference.

5. 5

   Cook the Patties

   In the same skillet, add a little more olive oil if necessary, and cook the patties over medium heat for about 5-7 minutes on each side, until they are golden brown.

6. 6

   Melt the Cheese

   About 1 minute before the patties are done, place a slice of vegan cheese on each patty and cover the skillet to allow the cheese to melt.

7. 7

   Prepare the Buns

   Lightly toast the pretzel buns in a toaster or on a skillet until warm and slightly crispy.

8. 8

   Assemble the Burgers

   On the bottom half of each pretzel bun, layer arugula, a patty with melted vegan cheese, sliced avocado, and drizzle with sweet chili mustard. Top with the other half of the bun.

9. 9

   Serve

   Serve the vegan cheeseburgers immediately with your favorite side, and enjoy!