Lentil Burgers with Lemon-Basil Mayonnaise
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 992
- Total Fat
- 43
- Saturated Fat
- 6
- Carbohydrates
- 123
- Dietary Fiber
- 23
- Sugar
- 15
- Protein
- 34
- Cholesterol
- 0
- Sodium
- 1191
- Total: 1 hr 5 min
- Prep: 15 min
- Inactive: 30 min
- Cook: 20 min
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.