Red-Lentil Burgers with Aioli

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.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 324
  • Calories from fat: 23%
  • Fat: 8.1g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 3.9g
  • Protein: 13.9g
  • Carbohydrate: 48.3g
  • Fiber: 5.8g
  • Cholesterol: 3mg
  • Iron: 4.6mg
  • Sodium: 688mg
  • Calcium: 109mg

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

Preparation

  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.
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