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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    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.
    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.
    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.
    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.
    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.
    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.
    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!
    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!
    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.
    I agree that this recipe didn't have enough flavor and also fell apart. I even added breadcrumbs, an egg yolk and froze for an hour. I didn't eat it with bread or the mayonnaise so the breaking didn't bother me too much. I was more unhappy with the lack of flavor. Too bad I had so many patties to freeze.
    Delicious, but hard to eat. I did make them into actual burger-size, which could have been the problem. My supermarket was out of fresh thyme, so I used dried and corn meal is difficult to find in Belgium, so I used oat bran. I also added lemon juice to the mayo for more zing! There is a comment below that suggested using the burger recipe as a spread for sandwiches which sounds so delicious!
    Just got done eating these for dinner. After reading all the reviews I made these changes. I sauted onions, red bell peppers, mushrooms and garlic. I also added finely chopped raw onions, bell peppers and garlic to add more flavor. Added Chipotle seasoning and garlic powder and pepper. I don't like peas so I used edamame. They were so flavorful and yummy. I was worried about them holding together so I added just a little more cornmeal to the mixture. I refrigerated for about 2 hours and when I fried them they held just fine. I served with a mayo I mixed with more chipotle seasoning and avocado on a sandwhich thin. My husband and I both say this is going in our rotation.
    Of course if you add extra stuff it is't going to work out.. eggs.. etc. I think they are great!!!
    AWESOME! Although the recipe rendered a mixture that did not set up without freezing, I love the flavor! I used dried thyme because I didn't have fresh; probably a little more than called for. I tried the burgers fried and they were too oily and soft. What I do with them now is put them in the microwave for a minute until soft and basically use the mixture as a spread in a wrap, or mush it up with half an avodado and put it in a sandwich with tomatoes and lettuce. This is so yummy I have made this twice in the last two weeks and I love that it is vegan.
    I tried these last night. They were a lot of work and resulted in a very bland taste. I had to add a lot more oil to the pan to get them crunchy enough to not be mushy and by that point, they aren't very low fat. If it weren't for me adding pesto to the mayonnaise, there wouldn't be much taste to these. I did, however, make her vegetarian tostadas with butternut squash and chipotle cream...those were Delicious and will make again. I'm passing on these.
    Ours were moist and tasty enough for my 3 and 5 yo. Next time though will add more garlic and pepper.
    Very disappointed :( Giada never lets me down. unfortunately, they lacked in flavor, which was probably because I had to had so many cracker crumbs and a egg just to get the patties to hold together. Even after I added all of that they barely held together when cooking. I won't be making these again.
    As always, Giada's recipes are perfect! They came out terrific with great flavor, texture, and chew. I think if you follow the recipe exactly you won't have to add any additional ingredients as some previous comments have noted adding breadcrumbs and eggs. I didn't have any problem with them falling apart while cooking. My 13 year old meat lover loved them as well, which is a home run in my house! Definitley recommend!
    I really wasn't impressed by this recipe. I became vegetarian about a month ago and have been struggling to find alternatives to some of my old favorite foods--burgers included. When I saw Giada make this it looked so yummy I could barely resist, but the actual result was very dissapointing. The patty was soft and fell apart when cooking and the only real flavor came from the mayonaese, which was wonderful. It's the only part to this recipe I -will- make again.
    During these trying times when meat is so expensive and, unfortunately not in the budget, these burgers are really good. I did have to add some bread crumbs and I used mayo because we are not vegan. I put them in the freezer to set up for about an hour. They held together well. I fried them in batches and put them on a cooling rack on a half sheet pan in the oven to keep them warm. I served them like a hamburger steak to my husband and topped it with a mushroom sauce. He loved them!! This is as wonderful alternative for meat! Tomorrow will use the left over burgers as a burger. Will make this recipe again!
    When I saw these being made on TV I was amazed by how much smaller they were than the toasted bread and decided I would make mine wider. Now I know why they should be so small... they're heavy and soft and fall apart, and need to be completely supported by the toast. I wish I had seen the reviews of those who added breadcrumbs and egg, because they definitely need something to hold them together better. Flavor of the burgers alone was so-so. I won't make these again, and normally would give this two stars, but the Lemon Basil Mayo was terrific, so I added a star (will use the mayo tomorrow for a BLT.
    It was healthy and very tasty. I added breadcrumbs and egg with the cornmeal.
    I knew I wanted to try these as soon as the episode aired. I prefer to eat meat-free for the most part, and my family just follows along since I am the only cook in the house. These were my favorite non meat burgers I've made yet. They were also the most positively received by the family- especially my meat craving 13 year old son! They really have a meaty texture. The cornmeal on the outside adds a great crunch as you bite into it. I would really recommend not skipping it! Also, the rest time in the fridge is important to keep them intact while cooking.
    The burgers fell apart while cooking.
    Delicious! The best vegetarian burgers I have ever made. The whole family, three teenagers and a meat-eating husband, loved them. I followed the recipe exactly and they were a little soft but the flavor was so good that I would not change anything. Will definitely make them again.  
    The lemon-basil mayonnaise was scrumptious.
    this recipe needs breadcrumbs added to the mixture- I added 1/2 cup of fresh breadcrumbs and also added an egg to bind the burgers better.
    I saw you make these lentil burgers today and I had most of the ingredients except that I was out of Veganaise. Normally I would run to the store but I'm just getting over the flu and didn't want to infect. I've tried several vegan burger recipes but I think this one works. Putting it in the fridg. for 40 min. really firmed it up. Then the cornmeal crust helped more. Too many recipes are mushy. I really liked the taste, too. And, thanks for the vegan shows.
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