Mushroom lentil bahn mi burger

This recipe was created by Humane World for Animals’ expert chefs and approved by our team of registered dietitians.

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Servings: 12

Serving size: 10.37oz

Combine flax seed and water and allow to sit for at least 5 minutes.
In a large skillet, heat oil over medium high heat. Add onions and jalapeno and cook until tender, about 3-4 minutes. Add garlic and cook for 1 minute. Add mushrooms and cook until water has evaporated, about 4-5 minutes. Remove from heat and allow to cool.
In a large mixing bowl combine flax seed mixture, cooled mushroom mixture, farro, soy sauce, tomato paste, cilantro, green onions, lentils, flour, cornstarch, salt and pepper. Measure 4 oz patties and place on a parchment lined sheet pan. Cover and place in cooler for at least an hour.

In a large skillet, heat 1 tablespoon oil over medium heat. Add 3 patties to pan and cook for 3-5 minutes on each side until golden brown. Hold patties hot for service.

Combine cabbage, carrots, jalapeno peppers, sugar and salt and mix well. Allow to sit for 15 minutes, tossing mixture once or twice making sure all ingredients are becoming soft. Drain excess water.

Combine vegan mayonnaise, lime juice, vinegar, garlic powder and salt in a blender, process until smooth. Add cilantro and pulse until flaked throughout. Cilantro Lime Crema can be stored in a sealed container in cooler until ready for service.

Spread 1 tablespoon of crema on top and bottom bun. Place bottom bun on plate and add patty. Add 1/2 ounce sliced cucumbers on top then add 1 tablespoon of slaw. Add 1 tablespoon cilantro, then add top bun.

*The nutrition information is an estimate based on general ingredients. These amounts will vary based on the products you are using.