I'm pretty much a Food Network junkie and always find inspiring recipes to modify but in this case Giada actually made a vegan dish! I had to go to Whole Foods to find the canned lentils, not every grocery store carries them -- as I found out. I added walnuts for a bit of texture and crunch and flax seed for an extra binder. This burger is loaded with protein, a very healthy dish to make for Meatless Monday's!
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=52#healthbenefits
Lentil Burgers
with Lemon-Basil Vegan Mayonnaise
(Adapted from Giada De Laurentis recipe)
Burgers
1/2 cup
olive oil
1/4 cup
red onion or 2 large shallots, minced
1 1/2 kosher
salt
1/2 teaspoon
freshly ground black pepper
6 button
mushrooms (about 4 ounces), finely diced
2 cloves
garlic, minced
2 tablespoons
chopped fresh thyme
1/2 cup
frozen petite green peas, thawed
2 15-oz.
can lentils, rinsed and drained
1/3 cup
plus 1/2 cup cornmeal
2 tablespoons
vegan mayonnaise
1 tablespoon
fresh lemon juice
** breadcrumbs,
up to a 1/2 cup depending on how mixture is holding together
** tablespoon
ground flax seed
** 1/4
cup walnuts, chopped
** On the website there were comments about the mixture not
holding together so I added some breadcrumbs and flax to firm up the mixture
and walnuts for a little extra flavor and texture.
Vegan Lemon-Basil Mayonnaise
1 cup
refrigerated vegan mayonnaise (Vegenaise from Wholefoods)
1/2 cup
chopped fresh basil
zest of
1 large lemon
For the burgers;
Heat 1/4 cup oil over medium-heat in a 12-inch nonstick skillet. Add the
onions, 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook until soft, about 3 minutes. Add the mushrooms, garlic,
thyme and the remaining 3/4 teaspoon of salt and 1/4 teaspoon pepper. Cook until the mushrooms are soft, 6-8
minutes. Set aside and cool slightly.
Blend the peas and 1 can lentils until smooth in blender (I
think a food processor might work better, mine got stuck in the blender). Transfer the pureed peas and lentils to
a medium bowl. Add the remaining 1 can whole lentils, 1/3 cup cornmeal, vegan
mayo, lemon juice and the mushroom mixture. Form 1/3 - cupfuls of the mixture
into eleven 3/4” thick slider
patties (we made more hamburger size)
Sprinkle 1/4 cup cornmeal on a baking sheet. Place the
burgers on top of the cornmeal. Sprinkle remaining 1/4 cup cornmeal on top of
the burgers. Refrigerate for at least 30 minutes.
Heat the remaining 1/4 cup oil over medium het in the
skillet. Cook the burgers until golden brown – about 4 minutes on each side
(ours took a bit longer).
For the Basil Vegan Mayo: Mix all ingredients until smooth
in a small bowl.
No comments:
Post a Comment