Chef Michael Sibert’s Double Patty Plant-Based Burg’r

1. Boil the garlic and lentils until tender. Drain and set aside.
2. In a mixing bowl, combine half of the cooked lentils and garlic with the diced red onion and beets.
3. Mash the remaining lentils and garlic using a mortar and pestle or food processor. Add the mashed mixture to the bowl with the vegetables.
4. Add the gluten-free flour, dried vegetable protein, smoked paprika and kosher salt. Mix just until combined, being careful not to overmix.
5. Refrigerate the mixture for 30 minutes to 1 hour. Once chilled, form into 4-ounce balls and flatten into patties.
6. Cook the lentil patties on a grill or stovetop until heated through with a crisp exterior.

Lion’s Mane Mushroom Patty

1. Slice the lion’s mane mushrooms into 1-inch-thick slices.
2. Combine the vegetarian oyster sauce, sesame oil, coconut oil and smoked paprika. Add the mushroom slices and marinate for at least 30 minutes, reserving some of the marinade for glazing.
3. Heat a nonstick sauté pan or cast-iron skillet over medium-high heat. Add the mushroom slices and gently press them down to flatten.
4. Cook until golden brown and crisp, glazing with the reserved marinade as they cook.

To Assemble

1. Lightly toast the burger buns.
2. Place a lettuce leaf on the bottom half of each bun. Top with a lentil burger patty, a lion’s mane mushroom patty, sliced tomato and plant-based burger sauce. Finish with the top bun and serve.

Chef Notes

• For additional flavor and texture, add toppings such as avocado, caramelized onions or pickles.