Ingredients
Lentil Patties
- 1 cup cooked lentils
- 2 tbsp flaxseed meal
- 3 tbsp water
- 3/4 cup panko bread crumbs
- 2 tbsp olive oil
- 1 tsp liquid smoke
- 1 tsp soy sauce or tamari
- 1/2 tsp garlic powder
- Pinch of salt and pepper
Frisco Sauce
- 1/2 cup vegan mayo
- 2 tbsp ketchup
- 2 tsp sweet pickle relish
- 2 tsp agave syrup
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- Pinch of black pepper
Additional Ingredients
- Sandwich bread of choice
- 1/4 white onion, thinly sliced
- Vegan cheese (optional)
- Vegan butter for spreading on the bread
- Olive oil for pan
Instructions
- Preheat the oven. Set your oven to 375°F (190°C) to prepare for baking the lentil patties.
- Prepare the lentils. In a large bowl, mash the cooked lentils using a fork or potato masher. Aim for a chunky texture to maintain some bite rather than a smooth paste.
- Make the flax egg. In a small bowl, whisk together flaxseed meal and water. Let it sit for a minute to thicken, creating a flax egg that will act as a binder.
- Combine patty ingredients. To the mashed lentils, add panko bread crumbs, olive oil, liquid smoke, soy sauce or tamari, garlic powder, salt, and pepper. Then add the flax egg and mix thoroughly until the mixture holds together well.
- Form the patties. Divide the mixture into two large or four smaller patties by rolling into balls and flattening them.
- Prepare for baking. Spray a baking sheet with non-stick spray and place the patties on it. Lightly spray the tops of the patties with non-stick spray as well.
- Bake the patties. Bake for 20 minutes at 375°F, flipping the patties halfway through after 10 minutes. The patties should become firm when done.
- Make the Frisco sauce. In a medium bowl, whisk together vegan mayo, ketchup, sweet pickle relish, agave syrup, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, and black pepper until smooth and well combined. Adjust seasoning to taste and set aside.
- Assemble the sandwiches. Spread one slice of bread with the Frisco sauce, layer with sliced onions, place a lentil patty on top, add vegan cheese if desired, then spread more sauce on the second slice of bread and complete the sandwich.
- Heat the pan. Warm a skillet over medium-high heat. Add a bit of olive oil or spread vegan butter on the outer side of the top bread slice.
- Grill the sandwich. Place the sandwich buttered-side down in the pan. Press down gently and brown for about one minute. Spread vegan butter on the other slice now on top, flip the sandwich carefully, press down again and brown until golden and the cheese is melted.
- Serve warm. Once the sandwich is browned on both sides and heated through, remove from the pan and serve immediately for the best melty, flavorful experience.
Notes
- Use gluten-free bread and panko to make this sandwich gluten-free.
- For extra smokiness, increase the liquid smoke slightly but avoid overpowering the lentil flavor.
- Optional vegan cheese adds creaminess but can be omitted for a lighter sandwich.
- Make lentil patties ahead of time and refrigerate up to 2 days before baking and assembling.
- You can swap agave syrup for maple syrup or another liquid sweetener if preferred.
- Adjust seasoning in the Frisco sauce to make it spicier or sweeter based on taste.
- Serve with a side salad or chips for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Sandwich
- Method: Baking
- Cuisine: American
- Diet: Vegan
