Ultimate Veggie Burgers (ATK)

By hmp13

Canned lentils can be used, though some flavor will be sacrificed. Use a 15-ounce can, drain the lentils in a mesh strainer, and thoroughly rinse under cold running water before spreading them on paper towels and drying them, as directed in step 1 below. If you cannot find panko, use 1 cup of plain bread crumbs. For tips on freezing uncooked patties, see below.

Ingredients

• 3/4 cup dried brown lentils, rinsed and picked over
• 2 1/2 teaspoons table salt
• 3/4 cup bulgur
• 2 tablespoons vegetable oil
• 2 medium onions, chopped fine (2 cups)
• 1 rib celery (large), chopped fine (about 1/2 cup)
• 1 small leek, white and light green parts only, chopped fine (about 1/2 cup)
• 2 medium cloves garlic, minced or pressed through garlic press (2 teaspoons)
• 1 pound cremini mushrooms (or white), cleaned and sliced about 1/4 inch thick (about 6 1/2 cups)
• 1 cup raw unsalted cashew
• 1/3 cup mayonnaise
• 2 cups panko (Japanese bread crumbs)
• Ground black pepper
• 12 burger buns for serving

Preparation

Step 1

Bring 3 cups water, lentils, and 1 teaspoon 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.

While lentils simmer, bring 2 cups water and 1/2 teaspoon salt to boil in small saucepan. Stir 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.

Heat 1 tablespoon 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 tablespoon 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.

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 mayonnaise. 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 teaspoon salt, and pepper to taste. Line baking sheet with paper towels. Divide mixture into 12 portions, about 1/2 cup each, shaping each into tightly packed patty, 4 inches in diameter and 1/2 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.)

TO COOK ON THE STOVETOP: Heat 2 tablespoons vegetable 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. Repeat with additional oil and burgers. Serve. (Cooked burgers can be kept warm in 250-degree oven for up to 30 minutes.)

TO FREEZE: With freezing and defrosting, the patties increase in moisture content; it is therefore necessary to add more bread crumbs before freezing. For each burger to be frozen, add 1 teaspoon panko or 1/2 teaspoon plain bread crumbs to the mixture before shaping. Thaw frozen patties overnight in the refrigerator on a triple layer of paper towels covered loosely with plastic wrap. Before cooking, pat the patties dry with paper towels and reshape to make sure they are tightly packed and cohesive.