Mushroom Lentil Burgers

Mushroom Lentil Burgers

from – Sidney Fry, MS, RD, from MyRecipes.com

 

Make homemade veggie burgers in a snap with precooked lentils. We like the black beluga variety from Archer Farms, with no added salt. Brown lentils can be substituted but tend to be more moisture-dense and may require additional breadcrumbs to help bind the burgers.

Ingredients

  • 1 tablespoon extra-virgin olive oil, divided
  • 3/4 cup chopped onion
  • 2 garlic cloves, chopped
  • 5 regular or whole-wheat hamburger buns, toasted and divided
  • 6 ounces presliced cremini mushrooms
  • 1 (8-ounce) pouch precooked black beluga lentils (such as Archer Farms)
  • 4 teaspoons Dijon mustard, divided
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 1 large egg, lightly beaten
  • 1 ounce goat cheese, crumbled
  • 1 1/2 tablespoons canola mayonnaise
  • 1/2 cup baby arugula

 

Preparation
1. Preheat broiler.


2. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add onion and garlic; sauté 3 minutes or until onion is tender. Remove from heat.


3. Place 1 bun in a food processor; process until coarse crumbs form. Remove breadcrumbs from food processor; set aside.


4. Combine mushrooms, lentils, 2 teaspoons mustard, and the next 3 ingredients (through salt) in food processor; pulse to combine.


5. Combine onion mixture, breadcrumbs, mushroom mixture, and egg in a large bowl, stirring well. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Heat a large nonstick skillet over medium-high heat. Add the remaining 2 teaspoons oil to pan; swirl to coat. Add patties; cook for 4 minutes on each side or until browned. Remove patties from pan; arrange in a single layer on a baking sheet. Sprinkle patties evenly with cheese. Place under broiler for 2 minutes or until cheese is softened.


6. Combine canola mayonnaise and remaining 2 teaspoons mustard in a small bowl. Spread the top half of each of the remaining 4 buns with 2 teaspoons mayonnaise mixture. Top each bottom half of bun with 1 patty. Divide arugula evenly among burgers; top with top half of bun, mayonnaise-coated side down.


 

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