Vegan Smash Burger Tacos
These vegan smash burger tacos with Butter Chikin lentils are a 3-step, 1-pan dinner that is easy to make! We use a lentil mash made in the food processor topped with No-cook butter chicken sauce to give them amazing flavor and all of the hearty, crispy texture of a smash burger. Gluten-free Nutfree Soyfree
Servings: 4
Ingredients
For the Butter Chicken Sauce
- 2 tablespoons tomato paste
- 1 cup full fat coconut milk
- 1 teaspoon dried fenugreek leaves
- 1/2 to 1 teaspoon garam masala
- 1/2 teaspoon salt
- 1 tablespoon maple syrup
- 1/4 teaspoon cayenne
- 1 tablespoon ginger garlic paste or 3 cloves garlic, 1/2 inch ginger minced
For the Lentil Meat Mixture
- 2 ounces mushrooms such as white, cremini, or portobello
- 1/2 a red onion cut into big pieces
- 2 tablespoons hemp seeds or use chopped walnuts or sunflower seeds or omit
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garam masala
- 1/2 teaspoon dried fenugreek leaves
- 15 ounce can lentils drained, or 1 1/2 cups cooked lentils
- 2 tablespoons of the butter chicken sauce from above
To Make the Smash Burger Tacos
- 6 to 8 small corn tortillas or other tortillas
- 1/4 cup chopped red onion
- shredded lettuce, cilantro, lime
Instructions
Make the sauce.
- Add all of the butter chicken sauce ingredients, using just 1/2 cup of the coconut milk to a bowl, and mix really well. Press and mix to break down the tomato paste, then mix in the remaining 1/2 cup of coconut milk. Set the sauce aside to sit while you make the tacos. You can also heat the sauce in a skillet or microwave to just bring to a boil. This helps the flavors to meld more.
Make the smash burger tacos.
- Add the mushrooms, onion, hemp seeds, and all of the spices to a food processor, and process until the mushrooms and onion are chopped up. Then, add in 2/3 (a scant cup) of the lentils and 2 tablespoons of the butter chicken sauce. Process again, until the lentils break down and the mixture becomes homogeneous, kind of like a pate. Transfer this to a bowl, and mix in the remaining lentils
- Scoop up 3 to 4 tablespoon of the lentil mixture, and spread it onto a tortilla using a spatula, evening out the top. Repeat for all the tortillas.
- Heat a skillet over medium-high heat, add a little bit of oil, and place the tortillas on the skillet with the lentil side down. Place as many tortillas as fit on the skillet, but you don't want to overlap them. Continue to cook for a minute, then press the tortillas down with your spatula, because the heat will make the corn tortillas’ edges to start to turn, and you want them to keep sticking to the lentil mixture. Let these tortillas cook for at least 5 to 6 minutes. Press again after a few minutes to flatten the tortillas.
- Once the edges of the tortilla start to turn a little golden brown, check if the lentil mixture is also golden brown and crisping up a little bit, then flip the tacos and continue to cook to crisp up the other side of the tortilla, another 2 to 4 minutes. Repeat for all of the remaining tortillas.
- Once they are all crisped up, place them on your serving plate, then top with some chopped onion, shredded lettuce, cilantro, a good drizzle of the remaining butter chicken sauce, and a squeeze of lime and serve. You can serve the remaining sauce on the side, and dip the tacos in the sauce to eat. See notes for storage and make ahead.
Video
Notes
These are best when they are freshly made and crisp and hot.
Make ahead: make the lentil mixture and refrigerate it for up to 2 days, and then press it onto the tortillas and cook as needed. You don't want to spread the mix on the tortillas and then store, because the mushrooms and onion will make the tortillas get soggy. Butter chicken sauce can be made ahead and refrigerated for up to 3 days, and then just assemble the tacos when needed. Lentil substitute: If you don't have lentils, you can use chickpeas or a mixture of chickpeas and some soaked soy curls other vegan meat substitute instead. These vegan smash burger tacos are naturally nut-free, soy-free, and gluten-free. For coconut-free, use another thick non-dairy milk instead.
Make ahead: make the lentil mixture and refrigerate it for up to 2 days, and then press it onto the tortillas and cook as needed. You don't want to spread the mix on the tortillas and then store, because the mushrooms and onion will make the tortillas get soggy. Butter chicken sauce can be made ahead and refrigerated for up to 3 days, and then just assemble the tacos when needed. Lentil substitute: If you don't have lentils, you can use chickpeas or a mixture of chickpeas and some soaked soy curls other vegan meat substitute instead. These vegan smash burger tacos are naturally nut-free, soy-free, and gluten-free. For coconut-free, use another thick non-dairy milk instead.
Nutrition
Calories: 427kcal | Carbohydrates: 51g | Protein: 17g | Fat: 19g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 531mg | Potassium: 780mg | Fiber: 13g | Sugar: 9g | Vitamin A: 224IU | Vitamin C: 7mg | Calcium: 88mg | Iron: 6mg