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Lentil Burgers With Lemon-Basil Mayonnaise

Sunday, 31 August 2014 00:00  by Emily S.

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!

Burgers:

  • 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

Mayonnaise:

  • 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

Directions:

  1. In a 12-inch nonstick skillet, heat ¼ cup of the oil over medium-high heat.
  2. Add the shallots, ¾ teaspoon of the salt and ¼ teaspoon of the pepper.
  3. Cook until soft, about 3 minutes.
  4. Add the garlic, mushrooms, thyme, the remaining ¾ teaspoon salt and the remaining ¼ teaspoon pepper.
  5. Cook until the mushrooms are soft (6-8 minutes). Set aside to cool slightly.
  6. In a food processor, puree the peas and half of the lentils until smooth.
  7. Transfer to a medium bowl.
  8. Add the remaining lentils, 1/3 cup of the cornmeal, the mayonnaise, lemon juice, and the mushroom mix.
  9. Form the mixture into 6 (3 inch thick) patties.
  10. Sprinkle ¼ cup of the remaining cornmeal on a baking sheet.
  11. Put the formed patties on top of the cornmeal.
  12. Sprinkle the remaining ¼ cup cornmeal on top of the patties.
  13. Refrigerate for at least 30 minutes.
  14. Heat the remaining ¼ cup olive oil in the same skillet over medium heat.
  15. 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

Last modified on Sunday, 31 August 2014 03:07

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