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Vegan smashburger taco with lentil mince, vegan cheese, and fresh herbs on a wooden board.

Battle of the Smashburger Tacos: Lentil Mince vs 'Impossible' Mince

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Ingredients Method

Ingredients
  

Lentil and Mushroom Mince
  • 1 cup cooked brown lentils, well drained
  • ½ cup walnuts,
  • 6 brown mushrooms
  • 1 tablespoon tomato paste
  • 1 teaspoon soy sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon chilli powder
  • ½ teaspoon onion powder
  • Salt and pepper, to taste
  • 1 tablespoon olive oil, for cooking
Vegan Mince
  • 1 packet Impossible mince (340g)
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon chilli powder
  • ½ teaspoon onion powder
  • Salt and pepper, to taste
  • 8 small corn tortillas
  • Shredded vegan cheese of choice
  • Coleslaw, sliced spring onion, chopped parsley, and BBQ sauce to finish

Method
 

Lentil and Mushroom Mince Smashburgers
  1. In a food processor, pulse the lentils, walnuts and mushrooms together until combined but still textured — you want it to hold together, not turn into a paste.
  2. Transfer to a bowl and mix in the tomato paste, soy sauce, garlic and spices. Season well with salt and pepper.
  3. Divide into 4 portions and roll into loose balls. Heat a large skillet over medium-high heat with the olive oil.
  4. Place a tortilla in the pan, then set a ball of mince on top. Immediately press down hard with a spatula to smash it flat and thin, right into the tortilla.
  5. Cook for 2–3 minutes until the edges crisp and caramelise, then flip the whole thing (mince-side down) and cook for another 1–2 minutes.
  6. Top with cheese and spring onion while still hot so the cheese melts slightly, then fold, finish with coleslaw, parsley and a drizzle of BBQ sauce, and serve immediately.
Vegan Mince Smashburgers
  1. In a bowl, mix the Impossible mince with the spices, salt and pepper until just combined — don't overwork it.
  2. Divide into 4 portions and roll into loose balls.Heat a large skillet over medium-high heatwith a small amount of oil
  3. Place a tortilla in the pan, then set a ball of mince on top. Press down hard and fast with a spatula to smash it flat and thin.
  4. Cook for 2–3 minutes until deeply browned and crisp at the edges, then flip and cook another 1–2 minutes.
  5. Top with cheese and spring onion while still hot so the cheese melts slightly, then fold, finish with coleslaw, parsley and a drizzle of BBQ sauce, and serve immediately.