I saw this recipe in the August issue of Cooking Light, and since I am always looking for new vegetarian recipes to add to our menu, I decided to give it a shot. They were really good! As my husband said, you have to like mushrooms because it’s chock-full (though I can’t imagine why you’d make mushroom lentil burgers if you didn’t!).
If I had a con for these burgers, it would be that they’re really, really fragile. I suppose that’s to be expected with veggie burgers, but you have to be very gentle when flipping these—and even then, they may fall apart a tiny bit. Even with that, I managed to make four respectable and delicious burgers!
Mushroom Lentil Burgers
From Cooking Light
1 tbsp 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 tsp Dijon mustard, divided
2 tsp chopped fresh thyme
1/2 tsp freshly ground black pepper
1/4 tsp kosher salt
1 large egg, lightly beaten
1 ounce goat cheese, crumbled
1 1/2 tbsp canola mayonnaise
1/2 cup baby arugula
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.
Place 1 bun in a food processor; process until coarse crumbs form. Remove breadcrumbs from food processor; set aside.
Combine mushrooms, lentils, 2 teaspoons mustard, and the next 3 ingredients (through salt) in food processor; pulse to combine.
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.
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.