Serves 6
Lentil Burgers with Lemon-Basil Mayonnaise
I make these vegan burgers when I want to eat a bit lighter, but crave something that feels indulgent and hearty. They are also great for barbecues, of course. I’m finding more and more than my friends, even those who are meat-eaters, sometimes want a different option. I skip the bread and keep the traditional lettuce and tomato garnishes – and often a pickle, too – but it goes without saying that these are also great on buns. To make mini burgers, see the cook’s note.
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Serving size:
Serves 6
Ingredients:
For the Burgers:
½ cup extra-virgin olive oil
2 large shallots, minced
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
2 garlic cloves, minced
4 ounces button mushrooms (about 6), finely diced
2 tablespoons chopped fresh thyme leaves
½ cup frozen petite green peas, thawed
2 (15-ounce) cans lentils, rinsed and drained
½ cup plus ? cup cornmeal
2 tablespoons egg-free mayonnaise, such as Vegenaise
1 tablespoon fresh lemon juice
For the Lemon-Basil Mayonnaise:
1 cup refrigerated egg-free mayonnaise, such as Vegenaise
½ cup chopped fresh basil leaves
Grated zest of 1 large lemon
1 head butter lettuce, leaves separated
2 plum tomatoes, thinly sliced
Instructions:
For the burgers: In a 12-inch nonstick skillet, heat ¼ cup of the oil over medium-high heat. Add the shallots, ¾ teaspoon of the salt, and ¼ teaspoon of the pepper. Cook until soft, about 3 minutes. Add the garlic, mushrooms, thyme, the remaining ¾ teaspoon salt, and the remaining ¼ teaspoon pepper. Cook until the mushrooms are soft, 6 to 8 minutes. Set aside to cool slightly.
In a food processor, puree the peas and half of the lentils until smooth. Transfer to a medium bowl. Add the remaining lentils, 1/3 cup of the cornmeal, the mayonnaise, lemon juice, and the mushroom mixture. Form the mixture into 6 (3-inch-thick) patties.
Sprinkle ¼ cup of the remaining cornmeal on a baking sheet. Put the formed patties on top of the cornmeal. Sprinkle the remaining ¼ cup cornmeal on top of the patties. Refrigerate for at least 30 minutes.
Heat the remaining ¼ cup oil in the same skillet over medium heat. Add the patties and cook until golden brown, 4 minutes per side.
For the lemon-basil mayonnaise: In a small bowl, mix together the mayonnaise, basil, and lemon zest until smooth. Smear the mayonnaise on the lentil burgers. Serve over the lettuce and tomato slices.
Cook’s Note: For mini burgers, form the mixture into 12 (2-inch-thick) patties. For sprinkling on the baking sheet and over the burgers, you’ll need just ¼ cup cornmeal (instead of ½ cup).
Article by Giada De Laurentiis Read More
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