Classic Lentil Burgers

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Great veggie burger recipe! Makes 6 burgers

Appears in I Can Cook Vegan By Isa Chandra Moskowitz Published 2019

"The veggie burger is never given enough credit, but are you ever NOT in the mood for one? You absolutely need a basic veggie burger recipe in your life! One that’s this side of meaty, but not quite imitation meat. One that has a few veggies, but there’s not broccoli and carrots sticking out of it. As the title implies, these are classic. A little smoky, lots of texture, with appealing burger color from the lentils. And yes, burger color is important! The mixture needs to chill for 30 minutes for the absolute best results, so maybe make it a day ahead and have dinner on the table in no time the next day. Serve on burger buns (obvs) with all the usual fixings!"

Ingredients

    1 small yellow onion, chopped into medium dice
    2 tablespoons olive oil
    8 ounces (225 g) cremini mushrooms, roughly chopped
    Freshly ground black pepper
    ½ teaspoon dried thyme
    1 (15-ounce/430 g) can lentils, drained and rinsed, or 1½ cups (300 g) cooked lentils
    ¼ cup (60 ml) vegan or regular mayo, store-bought or homemade
    2 tablespoons soy sauce
    2 teaspoons fresh lemon juice
    2 teaspoons smoked paprika (didn't have smoked paprika so used half regular and half chipotle chili powder)
    2 cups (200 g) breadcrumbs
    ½ cup (40 g) finely chopped walnuts
    6 buns
    Lettuce, tomato slices, onions, and pickles, or whatever you love to put on burgers



Method

Preheat a large nonstick pan (preferably cast-iron) over medium-high heat. Sauté the onion in the olive oil for about 3 minutes with a pinch of salt. Add the mushrooms, pepper to taste, and thyme and sauté for 7 to 10 minutes more, until the mushrooms are soft and browned. Cook's note: I made these in advance by roasting them in the oven the day before I was ready to make them a la the instructions on the mushroom broccoli grain bowl from another post. And I caramelized the onions a little bit. I think they would also be good roasted! 

In a food processor fit with a metal blade, puree the lentils with the mayo, soy sauce, lemon juice, and smoked paprika until relatively smooth. Add the mushroom mixture and half (only half!) of the breadcrumbs to the food processor and pulse to combine, but do not puree until smooth; leave a little bit of texture.

Transfer the burger mixture to a large mixing bowl and add the remaining ½ cup (50 g) breadcrumbs and the walnuts, stirring to thoroughly combine. The mixture should hold its shape very well. Chill in the fridge for about 30 minutes to firm it up. Cook's note: I didn't quite use all the breadcrumbs, but you be the judge as you're mixing it all together.

Divide the burger mix into 6 equal pieces. An easy way to do this is divide it in half, then cut each half into 3 equal portions. You can do that right in the bowl if it’s large enough. Form the 6 portions into patties.

Lightly grease a large cast-iron pan with nonstick cooking spray. Cook the burgers on each side until lightly browned, about 10 minutes total. Assemble the burgers with the buns and toppings.

© 2019 All rights reserved. Published by Abrams Books.

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