Lentil Burgers with Lemon-Basil Mayonnaise

Total Time:
1 hr 5 min
Prep:
15 min
Inactive:
30 min
Cook:
20 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • Burgers:
  • 1/2 cup extra-virgin olive oil
  • 2 large shallots, minced
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 button mushrooms (about 4 ounces), finely diced
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh thyme
  • 1/2 cup frozen petite green peas, thawed
  • Two 15-ounce cans lentils, rinsed and drained
  • 1/3 cup plus 1/2 cup cornmeal
  • 2 tablespoons egg-free mayonnaise, such as Vegenaise
  • 1 tablespoon fresh lemon juice
  • Mayonnaise:
  • 1 cup refrigerated egg-free mayonnaise, such as Vegenaise
  • 1/2 cup chopped fresh basil
  • Zest of 1 large lemon
  • Twenty-two 1/2-inch-thick-slices country-style bread
  • 1 avocado, seeded, peeled and thinly sliced, optional
  • 2 Roma tomatoes, thinly sliced
  • 1 head butter lettuce, leaves separated
Directions
Watch how to make this recipe.
  • For the burgers: Heat 1/4 cup of the oil over medium-high heat in a 12-inch nonstick skillet. Add the shallots, 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook until soft, about 3 minutes. Add the mushrooms, garlic, thyme and the remaining 3/4 teaspoon of salt and 1/4 teaspoon pepper. Cook until the mushrooms are soft, 6 to 8 minutes. Set aside to cool slightly.

  • Blend the peas and 1 can lentils until smooth in a blender. Transfer the pureed peas and lentils to a medium bowl. Add the remaining 1 can lentils, 1/3 cup cornmeal, mayonnaise, lemon juice and the mushroom mixture. Form 1/3-cupfuls of the mixture into eleven 3/4-inch-thick slider patties.

  • Sprinkle 1/4 cup cornmeal on a baking sheet. Place the burgers on top of the cornmeal. Sprinkle the remaining 1/4 cup cornmeal on top of the burgers. Refrigerate for at least 30 minutes.

  • Heat the remaining 1/4 cup oil over medium heat in the skillet. Cook the burgers until golden brown, about 4 minutes on each side.

  • For the mayonnaise: Mix the mayonnaise, basil and lemon zest until smooth in a small bowl.

  • Working in batches, place the bread in the skillet and cook until lightly toasted, 1 to 2 minutes on each side. The bread can also be grilled or toasted in an oven.

  • Smear the mayonnaise on the bread and top with the lentil burgers. Serve with avocado if using, tomato, lettuce and top with the remaining the bread slices.


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