Burger night is not typically celebrated as a healthy dinner option, but these lentil burgers give it a whole new meaning. Lentils are easy to cook and their nutty flavor makes it a delicious ground beef substitute.
Lentils are loaded with nutrients that support physical and mental health. They are high in fiber and help regulate our blood sugar levels; when our blood sugar is well regulated our mood is more stabilized and symptoms of depression and anxiety are reduced. So this Labor Day weekend, switch out a few unhealthy burgers with this nutritious option!
- ½ cup extra virgin olive oil
- 2 large shallots minced
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 4 ounces button mushrooms (about 6) finely diced
- 2 tablespoon chopped fresh thyme leaves
- ½ cup frozen petite green peas, thawed
- 2 (15 ounce) cans lentils, rinsed and drained
- ½ cup plus 1/3 cup cornmeal
- 2 tablespoons egg-free mayonnaise, such as Vegenaise
- 1 tablespoon fresh lemon juice
- 1 cup refrigerated egg-free mayo, such as Vegenaise
- ½ cup chopped fresh basil leaves
- Grated zest of 1 large lemon
- 1 head butter lettuce, leaves separated
- 2 plum tomatoes, thinly sliced
- In a 12-inch nonstick skillet, heat ¼ cup of the oil over medium-high heat.
- Add the shallots, ¾ teaspoon of the salt and ¼ teaspoon of the pepper.
- Cook until soft, about 3 minutes.
- Add the garlic, mushrooms, thyme, the remaining ¾ teaspoon salt and the remaining ¼ teaspoon pepper.
- Cook until the mushrooms are soft (6-8 minutes). Set aside to cool slightly.
- In a food processor, puree the peas and half of the lentils until smooth.
- Transfer to a medium bowl.
- Add the remaining lentils, 1/3 cup of the cornmeal, the mayonnaise, lemon juice, and the mushroom mix.
- Form the mixture into 6 (3 inch thick) patties.
- Sprinkle ¼ cup of the remaining cornmeal on a baking sheet.
- Put the formed patties on top of the cornmeal.
- Sprinkle the remaining ¼ cup cornmeal on top of the patties.
- Refrigerate for at least 30 minutes.
- Heat the remaining ¼ cup olive oil in the same skillet over medium heat.
- Add the patties and cook until they are golden brown, 4 minutes per side.
To make the lemon-basil mayonnaise, thoroughly mix all ingredients together.
Source: Giada’s Feel Good Food