Hard to get the right amount of moisture. Sometimes they are too dry and won't stick, next time they are so moist they are more like sloppy joes. Flavor is always good and a good alternative to hamburgers.
Mushroom Lentil Burgers
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.
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Total: 28 Minutes
- Calories: 387
- Fat: 11.4g
- Saturated fat: 2.4g
- Monounsaturated fat: 4.9g
- Polyunsaturated fat: 2.4g
- Protein: 20.1g
- Carbohydrate: 51.4g
- Fiber: 7.2g
- Cholesterol: 56mg
- Iron: 3.1mg
- Sodium: 579mg
- Calcium: 123mg
- 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
- 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.
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