Blast Burgers Veganized

BLAST Burgers

(Bacon-less bacon, Lettuce, Avocado, Salmon-less Patty and Tomato Burgers with Sriracha Aioli)

My Rachael Ray Challenge Day 36


I have to admit I stalled on this one. I wasn’t’ quite sure how to vegan-ize a salmon burger. The jar of red lentils in my cabinet caught my eye and I wung-it!!! It’s AMAZING!!! I can’t wait to share these with friends. Super easy, inexpensive, nutritious and Delish!!! This may be my new favorite burger-less burger. Thank you Rachael Ray for the inspiration!!! YUMMO! XO



8 slices of vegan bacon

1 cup of red lentils

water to cover lentils

1 2” piece of kombu

1 piece of lemon grass

1 kefir lime leaf

1 bay leaf

2 teaspoons of old bay seasoning divided

½ cup ponzu or mirin

¼ cup of fresh herbs, a combination of chives, parsley and dill

1 teaspoon lemon pepper seasoning

½ cup of panko bread crumbs or cooked millet

1 large clove garlic, grated or finely chopped

salt & pepper

1 teaspoon kelp flakes

3 tablespoons lemon juice divided

Coconut oil for frying

2 tablespoons capers

3 tablespoons hot sauce divided

1 avocado sliced

4 whole grain thin vegan bagels or rolls

3/4 cup vegan mayo mixed with 1 tablespoon lemon juice, capers and 2 tablespoons hot sauce


For Topping:

1 red onion sliced

1 cup of arugula

1 tomato sliced


Preparation: First we’re going to cook the lentils and give them a little salmon like flavor. Rinse the lentils and put them in a medium sized sauce pan. Add the bay leaf, lemon grass, lime leaf, kombu, 1 teaspoon old bay seasoning, ¼ teaspoon salt and pepper. Cover with water and ponzu, bring to a boil. Cover and simmer for about 15-20 minutes until soft. If necessary, add a little more water. Set aside to cool. When cool remove the bay leaf, lime leaf, lemongrass and kombu.


Meanwhile cook the vegan bacon until crispy and a little burnt in a nonstick skillet.


When the lentils have cooled transfer to a large bowl. Add the herbs, garlic, old bay, salt, pepper, 2 tablespoons of lemon juice, panko, remaining hot sauce, lemon pepper seasoning, ¼ cup of the mayo mix and combine.


Heat a nonstick skillet over medium heat with a tablespoon of coconut oil. Add patties and cook turning once 8-10 minutes until light brown and crispy on the outside.


Place burgers on bagel bottoms, top with the vegan bacon, arugula, avocado, onion, and tomato. Slather bagel top with the hot sauce aioli.


Enjoy!!! XOXO


Nancy Bond

BLAST Burgers Version 2


¼ cup TVP

1 Tablespoon Wikame

1 cup red lentils

8 ounces crumbled tofu

1 tablesppo flax


1 1inch piece of kombu

1 tablespoon dill

1 cup grated carrots

2 tablespoons dill pickle

½ cup chopped onion

½ cyo cgiooed cekert