Mushroom Lentil Burgers

Mushroom Lentil BurgersRecipe
Photo: Johnny Autry; Styling: Mary Clayton Carl
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.

Yield:

Serves 4 (serving size: 1 burger)
Total time: 28 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 28 Minutes
Total: 28 Minutes

Nutritional Information

Calories 387
Fat 11.4 g
Satfat 2.4 g
Monofat 4.9 g
Polyfat 2.4 g
Protein 20.1 g
Carbohydrate 51.4 g
Fiber 7.2 g
Cholesterol 56 mg
Iron 3.1 mg
Sodium 579 mg
Calcium 123 mg

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Also featured in: Cooking Light, September 2012;