VEGAN BURGERS WITH BBQ SAUCE

In looking to cook more vegetarian and vegan based meals, I decided to make vegan burgers for supper tonight.  I already have a box of frozen vegetarian burgers that are good but not great and could have used those instead but decided to make burgers from scratch after reading about the perfect vegan burger on Catherine Katz's blog site Cuisinicity.com.  These burgers are not mushy, they don't fall apart, are chewy and are filling.  One burger with homemade oven fries was enough for me and also for the DH.  I chose to make fries instead of having a bun.  I would make these burgers again.  They require prep time as you have to first cook the farro, mushrooms and lentils if you use dry lentils.

I followed the recipe for the burgers and didn't make any substitutions.  I made four big burgers, each about the size of a quarter pounder.  You can use either canned or dry lentils which of course require cooking first.  I used dry french lentils.  The recipe for the BBQ sauce looked good and decided to make it.  I am glad I did as it adds to the flavour of the burger and it is a sauce that could be used to baste other things.  I did not add the chipotle powder nor the turmeric.  I like turmeric but that spice bottle is empty and I do need to fill it up again with turmeric.  These burgers can be grilled but I made them in the oven.  The oven temperature was set at 375 degrees F and I baked the burgers for about 45 minutes.  I basted the upside of the burger and after 25 minutes I flipped them and basted the second side.  I think they could have been baked for less time but I was also baking the fries in the oven at the same time so it was all about timing.  I have attached the link for the recipe after the photographs.

Basting burgers with the BBQ sauce.

Just out of the oven.

Oven baked homemade fries with the burger.

   Here is the link for the recipe for vegan burgers.