Friday, January 13, 2012

Red Lentil-Mushroom Burgers

I served these veggie burgers with baked turnip fries. The Sriracha mayonnaise is easy to make, and even tastier if you make your own mayonnaise. Just combine a tablespoon of Sriracha with a 1/4 cup of prepared mayonnaise. If using store-bought mayo, add a squeeze of lemon juice.

Makes 4-6 servings
Total Time: about 45 minutes

  • 1 C red lentils
  • 2 C water
  • 3 Tbsp olive oil
  • 8 oz cremini mushrooms, finely chopped
  • 1 shallot, minced
  • 3/4 tsp dried thyme
  • 1 1/2 tsp kosher salt
  • freshly ground black pepper
  • 1/2 C Panko bread crumbs
  • 1 egg, lightly beaten
For serving:
  • 4 buns, split in half
  • sliced tomato
  • Sriracha mayonnaise
In a saucepan, heat the 2 tablespoons of olive oil over medium-high heat. Add the mushroom and season with 1/2 teaspoon of salt. Cook until the mushroom begin to brown, add the shallot and thyme and cook until the shallot is softened. Add the lentils, water, freshly ground pepper to taste, and remaining teaspoon of salt and bring to a boil. Reduce heat and simmer until the lentils are tender and the water is absorbed, about 15 minutes. Remove from the heat to cool.

While the lentil mixture cools, heat a 10- to 12-inch cast-iron skillet over medium-high heat. Brush the skillet with the remaining tablespoon of olive oil.

When the lentils have cooled, add the bread crumbs and egg. Stir to combine. Form the lentil mixture into 4-6 patties, depending on the size of your buns. Add the patties to the hot pan, and cook until the first sides are well-browned, about 4 minutes. Flip the patties over and brown the other side, another 4 minutes. Transfer to buns and serve with tomato slices and Sriracha mayonnaise.

Note: Turnip fries are better and tastier than regular french fries. And they're easy. Find the recipe here.

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