The Ultimate Vegan Thanksgiving Burger
Servings
6burgers
Cook Time
1hour
Servings
6burgers
Cook Time
1hour
Ingredients
Lentil Walnut Burgers
Cauliflower Mash
Mushroom Gravy
Fried Onions
Butternut Squash Fries
Instructions
Lentil Walnut Patty
  1. Place 1/2 cup of lentils in a pot with 2 cups of water. Bring to a boil on high, and let simmer uncovered on medium heat until all the water is gone, and lentils are a nice soft texture.
  2. Place your finely chopped walnuts on a baking sheet, and put in the oven at 350 for about 7-10 minutes or until toasty brown. Take out and let sit.
  3. Place mushrooms, and garlic in a frying pan with 1-2 tsp olive oil and saute until mushrooms are soft. Add in the spinach or kale, walnuts, and herbs. Saute for another 5-7 minutes until all the flavour have meshed together.
  4. Place the saute mixture, lentils, ground walnuts (or almond flour), and chia seed/flax seed paste in a food processor with salt and pepper. Pulse on high until a thick mixture has been created. You don’t want this to be too pureed, and some chunks are good! Taste, and adjust salt and pepper to your liking.
  5. Form into patties, and place on a parchment lined baking sheet. Place in the oven at 350 for 10-12 minutes per side. Flip once. PRO TIP: Set these aside until you put the butternut squash fries in at the end. Their total cooking time is about the same!
Cauliflower Mash
  1. Place cauliflower florets in a pot filled with water and bring to a boil. Let the cauliflower stay in the boiling water until they are tender and can be easily poked with a fork. Strain.
  2. While the cauliflower is boiling, saute garlic in olive oil. The garlic is done once it is a nice, golden brown.
  3. Place the cauliflower, along with the garlic and oil into a food processor with salt and pepper. Add salt sparingly to start. Process on high until the cauliflower resembles mashed potato. Taste and add salt, pepper and additional olive oil to your liking.
Mushroom Gravy
  1. Saute onions, garlic, and 1/4 cup of the mushrooms in a pot over medium heat in olive oil. Once the onions are translucent, add in 1 cup of water. Let simmer.
  2. Place this mixture, along with tamari, 1 tbsp arrowroot starch and nutritional yeast in a blender. Blend on high for about 30 seconds. Place back into the pot, and add the rest of the mushrooms. Let simmer on low, whisking throughout.
Fried Onions
  1. Peel and cut your onion in half so that the rings of the onion are cut in half. Thinly slice the onion halves.
  2. Place in a mixing bowl with oil, arrowroot starch and chickpea flour. Mix well.
  3. In a frying pan, place approx 1/4 cup of avocado or coconut oil over medium/high heat. After about 5 mintues of letting it heat up, put the onions in. Continue frying until the onions have achieved a golden brown colour. Depending on the kind of pan you are using, you will want to stir them around a little!
  4. Once they are done, place them on a plate with a paper towel on top to soak up some of the oil. Serve on the top of your burger!
Butternut Squash Fries
  1. Peel and chop your butternut squash into french fry-esque shapes.
  2. Place in a mixing bowl with oil, salt and pepper.
  3. Place on a parchment lined baking sheet, and let bake in the oven for 20-25 minutes at 350, flipping once. PRO TIP: If you are baking these at the same time as the burgers, place the fries on the bottom rack. This will help them crisp up more quickly.

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