Veggie Burgers…some squirm at the name (Dad, I’m talking to you), but Veggie Burgers have come a long way from the mealy, flavorless, tofu patties of yore. In fact, you may find you like some veggie burgers better than meat burgers. Don’t expect them to taste like meat, but that doesn’t mean they’re not delicious in their own right. Veggie burgers are quite ubiquitous nowadays. Restaurants and grocery stores, other than Whole Foods, carry them. I try to have a least 1-2 meat free meals in our house a week, and there have been no complaints from the Hubs. It helps you get creative, stepping out of your culinary comfort zone and trying new things.
These Lentil Burgers with Lemon Basil Mayo were fantastic. You get a slight sweetness from the peas and a wonderful earthy taste from the mushrooms with a hint of lemon from the thyme. The exterior is crunchy from the fried up cornmeal and when you bite in, you’re welcomed by the creamiest interior from the puréed lentils finished off with the cool, refreshing lemon basil mayo on top. It all comes together in perfect harmony. It’s perfect for Meatless Monday’s, or any day you want to skip meat.
Starting with the mayo, in a small bowl combine the mayonnaise, basil and lemon zest. I made the whole meal vegan by using and egg-free version of mayo called Vegenaise.
Give it a quick mix. That’s it! Set it in the fridge to let the flavors develop while making the burgers.
Heat olive oil in a skillet over medium heat. Add in shallots and a little salt and pepper. Cook until they start to soften, about 3-5 minutes.
Next, add in the mushrooms, garlic, thyme and a little more salt and pepper. Cook until the mushrooms are soft, another 6-8 minutes, then let cool.
While that’s cooking down, add in peas and half of the lentils to a food processor. Process until smooth.
In a medium bowl, add the purred lentil mixture, shallot and mushroom mixture, cornmeal, the remaining canned lentils, lemon juice and mayo. Mix together.
Form into patties.
On a baking sheet sprinkle corn meal.
Place formed patties right on top of the cornmeal mixture and sprinkle some more on top. This will prevent them from sticking. Pop in the fridge for 30 minutes.
Heat up some more olive oil over medium heat, in the same skillet you used earlier, and slide the cooled lentil burgers in. Fry the burgers for 5 minutes.
Flip and fry on the other side for another 5 minutes.
Place the fried lentil burgers on some butter lettuce leaves or buns.
Scoop on a dollop of the lemon-basil mayo and enjoy!
Wishing you all a safe and relaxing weekend!
- ½ cup extra-virgin olive oil
- 2 shallots, minced
- 1½ teaspoons kosher salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 4 ounces of cremini mushrooms, finely diced
- 2 cloves garlic, minced
- 1½ Teaspoons dried Thyme
- ½ cup frozen peas, thawed
- Two 15-ounce cans lentils, rinsed and drained
- ⅓ cup plus ½ cup cornmeal
- 2 tablespoons mayonnaise or Vegenaise
- 1 tablespoon fresh lemon juice
- 1 cup mayonnaise or Vegenaise
- ½ cup chopped fresh basil
- Zest of 1 lemon
- 1 head butter lettuce, leaves separated
- 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!