For the Mayo: Combine mayonnaise basil and lemon zest in a small bowl and mix together. I made the whole meal vegan by using and egg-free version of mayo called Vegenaise. Pop in the fridge while you make the burgers.
For the Burgers: Heat ¼ cup olive oil in a skillet over medium heat. Add in shallots, ¾ teaspoon salt and ¼ teaspoon pepper. Cook until they start to soften, about 3-5 minutes.
Next, add in the mushrooms, garlic, thyme, ¾ teaspoon salt and ¼ teaspoon pepper. Cook until the mushrooms are soft, another 6-8 minutes, then let cool.
In a food processor, add in peas and half of the lentils. Process until smooth.
In a medium bowl, add the purred lentil mixture, cooled shallot and mushroom mixture, ⅓ cup cornmeal, the remaining canned lentils, lemon juice and mayo. Mix together and form 6 patties.
On a baking sheet sprinkle ¼ cup corn meal. Place the lentil burgers on top of the corn meal and sprinkle the top with the remaining ¼ cup of corn meal. Refrigerate for 30 minutes.
Heat the remaining ¼ cup olive oil in the same skillet over medium heat. Slide the cooled lentil burgers in and fry for 5 minutes. Flip and fry on the other side for another 5 minutes.
Place the fried lentil burgers on some butter lettuce leaves.
Scoop on a dollop of the lemon-basil mayo and enjoy!
Notes
Recipe slightly adapted from Giada De Laurentiis and Food Network.
Recipe by Sarah 'n Spice at https://sarahnspice.com/lentil-burgers-with-lemon-basil-mayo/