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Red-Lentil Burgers with Aioli

Yield 6 servings
You won't miss the meat in these hearty veggie burgers made with cooked red lentils, carrot, onion and mushrooms. Serve the patties on buns and top with a garlic mayonnaise sauce.

Ingredients

  • Aioli:
  • 1/4 cup light mayonnaise
  • 1/2 teaspoon fresh lemon juice
  • 1 garlic clove, minced
  • Burgers:
  • 2 cups water
  • 3/4 cup dried red lentils
  • 3/4 teaspoon salt, divided
  • Cooking spray
  • 1 cup diced onion
  • 1/2 cup finely diced carrot
  • 3 garlic cloves, chopped
  • 2 cups chopped mushrooms
  • 1 teaspoon dried marjoram
  • 1/4 teaspoon black pepper
  • 3 tablespoons Madeira (optional)
  • 1/3 cup dry breadcrumbs
  • 1 tablespoon fresh lemon juice
  • 2 large egg whites
  • 1 tablespoon vegetable oil
  • Remaining ingredients:
  • 6 (1 1/2-ounce) hamburger buns
  • Arugula or curly lettuce leaves
  • 6 (1/4-inch-thick) slices tomato
  • 6 (1/8-inch-thick) slices onion

Nutrition Information

  • calories 324
  • caloriesfromfat 23 %
  • fat 8.1 g
  • satfat 1.6 g
  • monofat 2 g
  • polyfat 3.9 g
  • protein 13.9 g
  • carbohydrate 48.3 g
  • fiber 5.8 g
  • cholesterol 3 mg
  • iron 4.6 mg
  • sodium 688 mg
  • calcium 109 mg

How to Make It

  1. To prepare aioli, combine first 3 ingredients; cover and refrigerate.

  2. To prepare burgers, combine water, lentils, and 1/4 teaspoon salt in a medium saucepan; bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes. Drain; set aside.

  3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add the onion, carrot, and 3 garlic cloves; sauté for 3 minutes. Add 1/2 teaspoon salt, mushrooms, marjoram, and pepper; cook 3 minutes, stirring occasionally. Add wine; cook 1 minute or until liquid almost evaporates. Place onion mixture in a large bowl; let stand 5 minutes. Add the lentils, breadcrumbs, 1 tablespoon lemon juice, and egg whites. Cover and chill 30 minutes (to help firm up the mixture).

  4. Divide the lentil mixture into 6 equal portions, shaping each portion into a 1/2-inch-thick patty. Heat the vegetable oil in a nonstick skillet over medium heat. Add lentil patties, and cook for 5 minutes on each side.

  5. Line the bottom half of each hamburger bun with an arugula or lettuce leaf, and top each bun half with a burger, 2 teaspoons aioli, 1 tomato slice, 1 onion slice, and the top half of the bun.