Vegan ‘Burger' - Agustin Kitchen - WMC Action News 5 - Memphis, Tennessee

Vegan ‘Burger' - Agustin Kitchen

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Vegan ‘Burger'

Chef Brandon Dillon/ Agustin Kitchen

2014 Local Food & Beverage Tasting Event  ,  Sunday April 27, 2014

Ingredients (makes 5 patties)

 

 

  • .5 C golden raisins
  • .25 C almonds
  • .5lb cremini mushrooms quartered
  • 1 C edamame
  • 1 C Israeli couscous
  • .5 lb green lentils
  • 1 T curry powder
  • 1 T porcini powder
  • .5 tsp ground fennel
  • 1 t salt
  • ½ t pepper, freshly ground
  • 1 T lemon juice
Prep:

Boil couscous and lentils in two different pots with salted water. Mix the rest of the ingredients together and pulse in robot coupe until almost smooth. Portion patty mix in large ring mold. 


 

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