Published July 1, 2005.
Because we found that veggie burger recipes made with soy-based products produced bland, sour, or gummy patties, we turned to lentils and bulgur, which, when combined, fully resolved the texture problem. To replace the meatlike taste in our veggie burger recipe, we turned to food rich in umami—specifically, cremini mushrooms and cashews.
Canned lentils can be used, though some flavor will be sacrificed. Use a 15-ounce can, drain the lentils in a mesh strainer, and thoroughly rinse under cold running water before spreading them on paper towels and drying them, as directed in step 1 below. If you cannot find panko, use 1 cup of plain bread crumbs. For tips on freezing uncooked patties, see below.
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