Ultimate Veggie Burgers

By kspurlock

Ingredients

• ¾ cup dried brown lentils, rinsed and picked over
• 2 ½ tsp table salt
• ¾ cup bulgur wheat
• 2 tbsp vegetable oil
• 2 medium onions, chopped fine (2 cups)
• 1 large celery rib, chopped fine (about ½ cup)
• 1 small leek, white and light green parts only, chopped fine (about ½ cup)
• 2 medium garlic cloves, minced or pressed through a garlic press (2 tsp)
• 1 lb cremini or white mushrooms, cleaned and sliced about ¼ inch think (about 6 ½ cups)
• 1 cup raw unsalted cashews
• 1/3 cup mayo
• 2 cups panko
• Ground black pepper
• 12 burger buns

Details

Servings 12

Preparation

Step 1

1. Bring 3 cups water, lentils, and 1 tsp salt to boil in medium saucepan over high heat; reduce
heat to medium –low and simmer, uncovered, stirring occasionally, until lentils are just
beginning to fall apart, about 25 minutes. Drain in fine-mesh strainer. Line baking sheet with
triple layer paper towels and spread drained lentils over. Gently pat lentils dry with additional
paper towels; cool lentils to room temperature.
2. While lentils simmer, bring 2 cups water and ½ tsp salt to boil in small saucepan. Stir in bulgur
wheat into boiling water and cover immediately; let stand off heat until water is absorbed, 15
to 20 minutes. Drain in fine-mesh strainer; use rubber spatula to press out excess moisture.
Transfer bulgur to medium bowl and set aside.
3. Heat 1 tbsp oil in 12 inch nonstick skillet over medium-high heat until shimmering. Add onions,
celery, leek, and garlic; cook, stirring occasionally, until vegetables begin to brown, about 10
minutes. Spread vegetable mixture on second baking sheet to cool; set aside. Add remaining 1
tbsp oil to now empty skillet; heat over high heat until shimmering. Add mushrooms and cook,
stirring occasionally, until golden brown, about 12 minutes. Spread mushrooms on baking sheet
with vegetable mixture; cool to room temperature, about 20 minutes.
4. Process cashews in food processor until finely chopped, about fifteen 1 –second pulses (do
not wash food processor blade or bowl); stir into bowl with bulgur along with cooled lentils,
vegetable-mushroom mixture, and mayo. Transfer half of mixture to now-empty food processor
and pulse until coarsely chopped, fifteen to twenty 1-second pulses; mixture should be cohesive
but roughly textured. Transfer processed mixture to large bowl; repeat with remaining
unprocessed mixture and combine with first batch. Stir in panko, 1 tsp salt, and pepper to
taste. Line baking sheet with paper towls. Divide mixture into 12 portions, about 1.2 cup each,

shaping each into tightly packed patty, 4 inches in diameter and ½ inch thick; set patties on
baking sheet; paper towels will absorb excess moisture. (patties can be covered with plastic
wrap and refrigerated up to 3 days)
5. To cook on the grill: build medium-hot charcoal fire or preheat gas grill on high. Using tongs,
wipe grate with wad of paper towls dipped lightly in vegetable oil. Grill burgers, without
moving them, until well browned, about 5 minutes; flip burgers and continue cooking until
well browned on second side, about 5 minutes. To cook on stovetop: heat 2 tbsp oil in 12
inch nonstick skillet over medium high heat until shimmering; cook burgers, 4 at a time, until
well browned, about 4 minutes per side, lowering heat to medium if browning too quickly.