Vegan Lentil Cabernet Burger & Wine Jelly Condiments

Savory & Sophisticated: 

Vegan Red Lentil Patties with Cabernet Infusion

Get ready to elevate your plant-based cooking with a recipe that delivers rich flavor and satisfying texture: Vegan Red Lentil – Black Bean Patties. These patties combine the hearty goodness of lentils and black beans with aromatic ingredients like onion, garlic, cumin, and a touch of smoky barbecue sauce.

What truly sets this recipe apart, however, is the sophisticated inclusion of a Cabernet Wine Jelly with Cherries & Peppercorns. This unexpected ingredient infuses the mixture with a layer of complex, savory-sweet depth that caramelizes beautifully when cooked. Whether you choose to bake, pan-fry, or air-fry them, these patties hold their shape well, making them perfect for a meatless burger night or a versatile addition to any meal.

This recipe uses the Berkshire Wine Jelly Cabernet Wine Jelly within the patty for a rich, complex flavor that replaces the traditional tomato paste.

Ingredients

For the Patties

• • 1 cup cooked red lentils

  • 1 can of cooked black beans (15 oz), drained and rinsed

  • ⅓ cup grated yellow onion*, (about ½ medium)

  • 3 garlic cloves, minced

  • 1 tablespoon barbecue sauce (your choice)

  • 1 tablespoon Cabernet Wine Jelly with Cherries & Peppercorns

  • 1 tablespoon tamari

  • 1 tablespoon balsamic vinegar

  • 1 teaspoon cumin

  • ½ teaspoon sea salt

  • pinch of chili powder

  • 1 flax egg

  • 1 cup panko bread crumbs, or ½ cup panko crumbs + ½ cup stale italian/french bread or baguette ripped or diced into ¼” pieces – the stale bread helps to absorb some of the excess moisture contributing to a firmer/well set patty.

Cabernet Wine Jelly Aoli Sauce featured in photo

Instructions

1. 1. Prepare the flax egg

      1. 1 tablespoon ground flax meal, 

      2. 2 tablespoons warm water

      3. stir together, let stand minimum of 5 minutes…..longer the better.

   2. Cooking the Red Lentils

      1. Bring 1-½ cups of water to a boil in a medium saucepan.  Add the Red Lentils and give a stir.  Return to a boil and reduce to a simmer for 10 minutes – gently stir every 2-3 minutes – avoid agitating.  When Lentils are tender and all the water has been absorbed remove from heat and allow to cool.

   
   

   3. Mixing and Forming Patties

   1. Next in a large bowl combine the lentil and black beans and smash the beans with a masher and fork – the end mixture will be mashed with some bigger pieces for a rough texture.

   2. Add in the rest of the ingredients and using your hands or a spatula blend all the ingredients together see photo.

1. 
   

   1. Place the mixture in your refrigerator for 20 minutes.

   2. Forming the Patties -- Using your hands transform the mixture into 6 patties, place on platter and return to the refrigerator for a minimum of 15-20 minutes, or until mealt-time.

   3. Cooking the Lentil-Black Bean Patties -- spray patties with a little Olive Oil prior to cooking)

   1. Oven Method -- baked at 400F for 15 minutes, turning midway – we find spraying lightly with Olive Oil helps with browning – (like a beef burger)   

   2. Fry in a heavy pan like cast iron with some Olive Oil. medium high heat approx 5 mins per side.

   3. Air Fryer – 400F for 7-8 mins for each side. 

   
   

   These patties set up very well – however use some extra care when flipping during the cook process to avoid disrupting the patties.

🍯 Condiment Recipes with Berkshire Wine Jelly

These sauces are designed to perfectly complement the savory lentil patties and fries.

1. Cabernet Aioli (Rich & Creamy)

This classic pairing elevates the patty with deep, fruity notes.

• 1 cup vegan mayonnaise

• 2 tablespoons Berkshire Wine Jelly Cabernet Wine Jelly

• 1 clove garlic, minced

• 1 teaspoon Dijon mustard

• 1 teaspoon fresh lemon juice

• Pinch salt and pepper

  • Instructions: Whisk all ingredients together until smooth and uniform. Chill for at least 30 minutes to enhance the flavors.

2. Spiced Zinfandel Ketchup Glaze (Sweet Heat)

This glaze offers a kick of heat from the Zinfandel jelly's habanero, balanced by its inherent fruitiness, making a great sweet-and-spicy "ketchup" alternative.

• 1/4 cup Berkshire Wine Jelly Zinfandel Wine Jelly (Mild-Medium Spice)

• 2 tablespoons apple cider vinegar

• 1 teaspoon Worcestershire sauce (ensure vegan type)

• 1/4 teaspoon dry mustard powder (or a squeeze of regular mustard)

  • Instructions: Gently heat the jelly in a small saucepan until it liquefies. Whisk in the vinegar, Worcestershire sauce, and mustard powder until smooth. Use as a thick glaze or dipping sauce.

3. Rosé & Herb Dipping Sauce (Light & Aromatic)

A simple, fresh, and slightly tangy sauce that offers a cooling contrast.

• 1/4 cup Berkshire Wine Jelly Rosé Wine Jelly

• 1/4 cup plain vegan yogurt or sour cream alternative

• 1 tablespoon chopped fresh chives or dill

• 1/2 teaspoon white wine vinegar

• Salt to taste

  • Instructions: Gently fold all ingredients together until just combined. This light sauce is excellent for dipping.

Which of these three flavorful sauces are you planning to make first to top your Red Lentil Patties?  Let us know -- Leave a comment