Ingredients:
1 red onion, thinly sliced
1/2 cupapple cider vinegar
1 1/2 teaspoonssalt, plus more as needed
1 cupdried lentils (green or brown)
4 ouncesmushrooms (cremini or similar), finely chopped
1/4 teaspoonsmoked paprika
2 tablespoonsolive oil
1/4 cupall-purpose flour
Freshly ground black pepper
6 whole-wheat burger buns, sliced
Cucumber, thinly sliced
Cilantro, microgreens, or other green
Sir Kensington’s Classic Vegan Mayo
Directions:
Combine sliced red onions, apple cider vinegar, salt, and 1 cup water in a bowl and let sit for at least 1 hour.
Cook lentils until just tender, according to package instructions. (Rinse lentils before cooking. Place 1 cup lentils in a large pot with 4 cups water and ½ tsp salt. Bring to a boil, then reduce to a simmer, cover and cook until tender, about 20 to 30 minutes; drain well.)
Once cooked, spread lentils evenly on a sheet pan and cool for 10 to 15 minutes.
Once cooled, add lentils to a mixing bowl with chopped mushrooms, smoked paprika, and olive oil and mash the mixture, leaving some bigger pieces.
Add flour and continue to stir until the mixture holds together, then form into 6 patties and season with salt and pepper.
Working in batches, cook burger patties in a non-stick pan with olive oil until well browned on both sides.
To build the burger, generously spread Sir Kensington’s Classic Vegan Mayo (or Classic Mayonnaise) on both the top and bottom bun. Top the burger with sliced cucumbers, greens, and pickled red onions and serve.