Asian Lentil Burger Lettuce Wraps
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

A Asian flavored twist on a veggie burger. Oil-free and gluten-free options available. These burgers are crisp and firm on the outside, soft and moist on the inside and hold up really well.

Course: Burger, Entree
Cuisine: dairy free, egg free, gluten free, oil free, vegan
Servings: 6
Calories: 161 kcal
Author: Jenn Sebestyen
Ingredients
  • 1 cup cooked lentils
  • 1 cup cooked brown rice
  • 1/2 lb sliced mushrooms
  • 3 green onions (rough chopped)
  • 2 garlic cloves (chopped)
  • 1/4 cup aquafaba (chickpea brine)
  • 2 tbsp soy sauce (or tamari for gluten free)
  • 1 1/2 tbsp balsamic vinegar
  • 2 tsp sriracha
  • salt/pepper to taste
  • 1/2 cup vital wheat gluten (or gluten free breadcrumbs)
  • 1/2 cup bread crumbs (gluten free if needed)
  • 6-8 large lettuce leaves (Bibb or Green Leaf works well)
  • Raw shredded veggies (I used a coleslaw mix) (optional)
  • Fresh Cilantro
  • Creamy Sesame Soy Asian Dressing
Instructions
  1. Preheat the oven to 375 degrees F. (Skip this step if you plan to pan fry)
  2. In a small pan on the stove, sauté the mushrooms over medium heat until soft, about 7-8 minutes.
  3. To the bowl of a food processor, add the mushrooms along with the lentils, brown rice, green onions, garlic, aquafaba, soy sauce, and sriracha and pulse until well combined, but not pureed.
  4. Pour the mixture out into a medium bowl and add the vital wheat gluten (or 1/2 cup breadcrumbs). Massage the mixture with your clean hands for several minutes until the gluten starts to work (it will start to get "stringy". If you are using breadcrumbs instead of vital wheat gluten, just stir to combine.
  5. Add the breadcrumbs (or other 1/2 cup if you already used them in the previous step) and stir to combine. The mixture should form easily into patties. If it's too wet, add another 1-2 tbsp of breadcrumbs. If it's too dry, add another splash of soy sauce or even water.

  6. Form the mixture into 6-8 patties. You can cook them right away or place the patties in the fridge in a single layer for 30 minutes to firm up even more.
  7. Bake the patties in the oven for 25-30 minutes, flipping them over half way through. Alternately, you can pan fry in a tbsp of oil for about 5 minutes each side on medium heat.
  8. Lay your lettuce leaves flat, top each one with a burger, raw shredded veggies, if using, fresh cilantro, if using, and a drizzle of the Asian Dressing. Wrap them up and enjoy!
Recipe Notes

~Nutrition facts calculated for burgers alone, not including any toppings.

 

 

Nutrition Facts
Asian Lentil Burger Lettuce Wraps
Amount Per Serving
Calories 161 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 391mg 16%
Potassium 168mg 5%
Total Carbohydrates 25g 8%
Dietary Fiber 4g 16%
Sugars 4g
Protein 14g 28%
Vitamin C 1%
Calcium 3%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.