Lentil Burgers

By ngaldi

Ingredients

• 1/2 cup extra-virgin olive oil
• 2 large shallots, minced
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 6 button mushrooms (about 4 ounces), finely diced
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh thyme
• 1/2 cup frozen petite green peas, thawed
• Two 15-ounce cans lentils, rinsed and drained
• 1/3 cup plus 1/2 cup cornmeal

Details

Servings 4
Preparation time 15mins
Cooking time 65mins
Adapted from foodnetwork.com

Preparation

Step 1

For the burgers: Heat 1/4 cup of the oil over medium-high heat in a 12-inch nonstick skillet. Add the shallots, 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook until soft, about 3 minutes. Add the mushrooms, garlic, thyme and the remaining 3/4 teaspoon of salt and 1/4 teaspoon pepper. Cook until the mushrooms are soft, 6 to 8 minutes. Set aside to cool slightly.

Blend the peas and 1 can lentils until smooth in a blender. Transfer the pureed peas and lentils to a medium bowl. Add the remaining 1 can lentils, 1/3 cup cornmeal, mayonnaise, lemon juice and the mushroom mixture. Form 1/3-cupfuls of the mixture into eleven 3/4-inch-thick slider patties.

Sprinkle 1/4 cup cornmeal on a baking sheet. Place the burgers on top of the cornmeal. Sprinkle the remaining 1/4 cup cornmeal on top of the burgers. Refrigerate for at least 30 minutes.

Heat the remaining 1/4 cup oil over medium heat in the skillet. Cook the burgers until golden brown, about 4 minutes on each side.