By An Edible Mosaic
Prep Time: 15 min
Vegan Special Sauce: Vegan mayo, ketchup, yellow mustard, sweet pickle relish, white wine vinegar, onion powder, garlic powder & paprika Lentil Burgers: Dry brown lentils, water, extra-virgin olive oil, onion, garlic, vegan Worcestershire sauce, S&P, golden flaxseed meal & cornstarch Big Mac Fixings: Seeded burger buns, vegan American cheese, white onion, dill pickle slices, & thinly sliced lettuce
Cook Time: 35 min
Mix together all ingredients in a bowl. Cover and refrigerate until using.
Cook the lentils; in the meantime, sauté the onion and garlic. Process the cooked lentils, onion/garlic mix, Worcestershire, salt, black pepper, golden flaxseed meal, and cornstarch in a food processor until the mixture comes together.
Shape the lentil mixture into 4 equal patties and freeze for 10 minutes. Add the remaining 1 1/2 tablespoons oil to a large nonstick skillet over medium-high heat. Once hot, add the lentil burgers, turn the heat down to medium, and cook until browned on both sides.
Assemble the Big Macs with the vegan special sauce, American cheese, lettuce, onion, pickles, and lentil burgers on the seeded buns. Enjoy!