Lentil Smash Burger Tacos
Ingredients
Lentil Burger Mix
- 1 can brown lentils about 15 ounces, drained
- 1/3 cup chickpea flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon regular paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons ketchup
- 1/2 cup mushrooms
- 1/4 cup onion
- 1/4 cup bell pepper
- 8 small tortillas
Burger Sauce
- 1/2 cup vegan mayonnaise
- 1 tablespoon mustard
- 1 to 2 tablespoons ketchup
- 1 to 2 tablespoons sweet relish
- 1/2 cup vegan mayon
Instructions
- Mash the lentils in a bowl until mostly broken down, leaving some texture.
- Add chickpea flour, salt, black pepper, smoked paprika, regular paprika, garlic powder, onion powder, and ketchup. Mix well.
- Pulse mushrooms, onion, and bell pepper in a food processor until finely chopped.
- Add the chopped vegetables to a dry skillet and cook for 3 to 4 minutes to release moisture.
- Stir the cooked vegetables into the lentil mixture.
- Take about a golf-ball-sized amount of lentil mixture and press it thinly onto one side of a tortilla.
- Place the tortilla lentil-side down in a hot skillet. Cook for a few minutes until browned and set.
- Flip and cook briefly on the tortilla side until warm and slightly crisp.
- Mix vegan mayonnaise, mustard, ketchup, and sweet relish to make the burger sauce.
- Top each taco with romaine, white onion, tomato, and burger sauce. Fold and serve.