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1
Prepare Black Pepper Sauce: Using a spice grinder, freshly grind your peppercorns and then transfer it to a bowl. Add Vegetable stock, rice milk, sugar, salt, sweet dark soy, regular dark soy and cornstarch into the bowl. Whisk to combine.
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2
Transfer mixture to a small saucepan and add your knob of vegan butter. Whisk over low heat till butter has melted, and then bring to a boil so that the sauce thickens. Once thickened, pour into a bowl and set aside.
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3
Prepare Dijon Mayonnaise: Mix mayo and mustard together. Set aside.
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4
Prepare Burger Patties: Cook lentils in water till tender. (Bring to a boil, and let simmer covered for about 15 minutes. Add more water if necessary). You want your lentils to be a little on the mushy side, to help bind the burger.
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5
Preheat oven to 180 degrees Celsius.
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6
Combine cooked lentils, chickpeas, carrot, thai basil, ground coriander, ground cumin, cayenne pepper, chilli pepper flakes, onion powder, minced garlic, paprika, chickpea flour and salt/pepper in a large bowl.
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7
Using a potato masher, mash ingredients together well. Leave some chickpeas slightly unmashed to create texture in the burger patty.
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8
You should have a mixture that will form into patties. If it is too wet, add a little more chickpea flour.
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9
Form your mixture into 7 patties (we made mini burgers) and place on a non-stick paper lined baking tray. Bake patties for 30 minutes.
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10
At this point, you can let them cool and wrap them up individually for freezing or refrigerating. If you're going to serve them immediately, let them cool for a short while and then sear them in a hot, lightly oiled pan to create a nice crust on the outside.
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11
Serve in a warm, toasted split bun and top with rocket, spinach and a tomato slice. Drizze both sauces on and enjoy!
