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

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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3.6 28
WOW! Fantastic! Especially with the lemon basil sauce. I too had to cook some lentils as canned ones were not in any of the stores near me. I also added extra mushrooms and used purple/red onion. We will definitely be making these again! Thanks Giada! item not reviewed by moderator and published
These had great flavor! I cooked my own lentils from dry beans, adding spices to the water (I like adobo, onion powder, garlic powder, pepper, and sometimes cumin). Followed most of the recipe (left out thyme, used regular mayo and bread crumbs). 30 min in fridge was not enough time to set. Egg may work better next time as I use that with a chik pea patty recipe. Mine were mushy, but they had such great flavor I will try them again and do some more tweaking. If you coat each side with a light layer of flour, they crisp up on the outside nicely. item not reviewed by moderator and published
I was looking to go meatless on occasion and found Giada's lentil burger recipe. I've made them several times for my family and they love them. Full of flavor. I chilled them overnight and they did not fall apart at all. I added extra mushrooms but other than that I followed the recipe. item not reviewed by moderator and published
I'm giving this recipe 4 stars because the flavors are great together; the recipe just needs to be modified to have an egg bind everything together (unless you're a vegan). I substituted the cornmeal with bread crumbs because I didn't want the burgers to taste grany which tends to happen when they have cornmeal. After letting the burgers rest in the fridge for an hour, I drizzled them with oil and baked them in the oven at 400 degrees for 20 minutes (turning them over half way). I think they might have held together in the pan but I didn't want to take the chance and have them fall apart (I might try that next time). The burgers turned out very tasty and even my 2-year old likes them. item not reviewed by moderator and published
I really enjoyed the taste of these burgers and tried this recipe twice. The first time the burgers didn't hold up well, so I though I did something wrong so tried again. The second time they came out a mushy mess. Both times the burgers had good flavor but they DO NOT hold up together as a burger should. item not reviewed by moderator and published
Awful! Bland mush. Added an enormous amount of salt and spices (chilli flakes, Tony Chachere's, worchestershire, garlic powder to get the mush to a decent flavor. Chilled for an hour and cooked according tothe directions. Mushy mess. item not reviewed by moderator and published
Terrible. I followed the recipe to the letter & got a horrible bland sandy mess. This recipe needs some major work. Definetly not fit for the food network site. item not reviewed by moderator and published
Yum, yum, yum. I like to try veggie burger recipes, and this one's a winner, although next time I'll add extra garlic. But that's my taste. I did use less oil. Any veggie burger will fall apart if it's formed too thinly or not seared to a crisp crust. Great recipe! item not reviewed by moderator and published
Lentil Mush! I really wanted this recipe to work. They looked great on the show and I am always trying to sneak in veggies with my girls. However, these were a disaster. The cornmeal stuck to the pan as I fried them and they were mushy. I didn't even finish frying them and will try baking the rest in the oven. 99.9% of Giada's recipes are amazing but this one is not! item not reviewed by moderator and published
I made these last night and I thought they were great. I did not however use the mayo and I put mine on a bed of lettuce with sliced tomatoes. I also did not use near the oil she listed. I did my veggies including about 1/2 cup of shredded carrots in 2 T of oil and then the same for cooking up the patties. I will make these again. item not reviewed by moderator and published

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Recipe courtesy of Food Network Kitchen