A couple of months ago, I was in London and had this really yummy vegan burger in a vegetarian restaurant not far from Piccadilly Circus. It’s called Milred´s and I can absolutely recommend their food! They got tons of vegan options and it’s so hard to choose! It’s known to be really busy and they don’t take bookings, so make sure to come early. Ever since, I wish I could just hop on a plane, fly to London, and have another one of these veggie burgers. No, just kidding, but it really was a great burger, so I thought about making one at home. I didn’t know what they used to make the burger patty, but I came up with a really good vegan lentil burger with basil mayonnaise, arugula, and tomatoes. Flo just loved it, so it’s definitely boyfriend approved! :-)
If you don’t like arugula and its slight bitter taste, you can of course also use lettuce, but I especially liked the combination of basil and arugula. I used store-bought vegan mayonnaise to make the basil mayonnaise, but it’s also easy to make at home. The vegan burger patties are made of brown lentils, tofu, sun-dried tomatoes, a grated carrot, an onion, and lots of spices. It might seem like a pretty long ingredient list at first, but the majority of the stuff is available in most kitchens or easy to buy. I haven’t tried to freeze the lentil patties yet as we didn’t have any left-overs, but I guess next time I will double the batch and freeze some for quick weeknight dinners. We ate this vegan lentil burger together with crispy rosemary fries.
If you make this vegan lentil burger let me know how it turned out and how you liked it. I love hearing from you guys! :-)