Wraps & Sandwiches

Bowery’s Veggie Burger with Baby Butter

Prep: 10 minutes | Cook: 1.5 hours Serves 4

With melted cheese and crunchy baby butter, you’ll never miss the meat in our signature veggie burgers. While they require a bit of time, we think the superior texture and flavor of a homemade veggie burger is worth it.

  • 1 cup lentils
  • 1 tablespoon extra virgin olive oil
  • 1 onion, diced
  • 1 carrot, diced
  • 1 garlic clove, minced
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon salt
  • 1 tablespoon tomato paste
  • 8 oz. cremini mushrooms, chopped
  • ½ cup sliced almonds
  • 1 lemon juiced
  • ¾ teaspoon salt
  • 3 tablespoons extra virgin olive oil
  • 1/2 cup Parmesan cheese, grated
  • 1/4 cup breadcrumbs
  • 1 egg, whipped
  • 4-5 leaves of Bowery Baby Butter, for topping
  • 4 buns and cheese of your choice, for topping
Recipe Preparation
  1. Preheat the oven to 400° F. Line a sheet tray with parchment.
  2. Bring a large pot of water to a boil and salt, then add lentils and cook until al dente, about 30 minutes.
  3. In a large sauté pan drizzle olive oil and sauté onion, carrot, garlic, fresh thyme and salt. When translucent add tomato paste and cremini mushrooms. Cook until wilted and remove to a bowl to cool.
  4. Add the cooked lentils to the bowl, along with Parmesan cheese, breadcrumbs and egg. Stir it up and then ball the mixture to form 4 patties.
  5. Bake patties for 20-25 minutes and place on a bun with desired cheese, Bowery Baby Butter Lettuce.
  6. Optional: add avocado smash to buns.