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Lentil & Mushroom Veggie Burgers
with Arugula Salad & Aioli
40 MIN
4 Servings
From the Test Kitchen
In this Middle Eastern-inspired recipe, we’re making za’atar-spiced veggie burgers with cremini mushrooms and two different legumes: green lentils and chickpeas. The cooked mushrooms and lentils form a thick batter with egg and chickpea flour, made simply from ground chickpeas. In a hot pan, that batter sets into delicious burgers, turning crispy and brown on the outside. Topped with aioli, arugula and lemon-marinated red onion, these burgers are gourmet through and through.
Get Cooking-
NutritionPER SERVING
-
Calories700 Cals (est.)
fresh
ingredients
Title
-
4 Sesame Seed Buns
-
1 Farm Egg
-
½ cup Green Lentils
-
6 oz Cherry Tomatoes
-
4 cloves Garlic
-
2 Lemons
-
1 Red Onion
-
6 oz Cremini Mushrooms
-
¼ lb Arugula
-
½ cup Mayonnaise
-
½ cup Chickpea Flour
- 1½ Tbsps Veggie Burger Spice Blend (Za'atar, Ground Sage, Dried Thyme & Dried Rosemary)
time-saving
tips & techniques
step-by-step
instructions
1
Cook the lentils:
Preheat the oven to 450°F. Heat a large pot of salted water to boiling on high. Once boiling, add the lentils. Cook 14 to 16 minutes, or until tender. Drain thoroughly.
2
Prepare the ingredients:
While the lentils cook, wash and dry the fresh produce. Halve the buns. Peel and halve the onion; thinly slice 1 half and small dice the remaining half. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Finely chop the mushrooms. Quarter and deseed the lemons. Halve the tomatoes.
3
Cook the aromatics & mushrooms:
While the lentils continue to cook, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the diced onion, spice blend and half the garlic paste; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the mushrooms. Cook, stirring occasionally, 8 to 10 minutes, or until browned and crispy; season with salt and pepper. Transfer to a large bowl to cool slightly. Wipe out the pan.
4
Make the aioli & marinate the onion:
While the aromatics and mushrooms cool, in a small bowl, combine the mayonnaise, remaining garlic paste and the juice of 3 lemon wedges. Stir to thoroughly combine; season with salt and pepper to taste. In a separate small bowl, combine the sliced onion and the juice of the remaining lemon wedges; season with salt and pepper to taste.
5
Make the batter & cook the burgers:
Crack the egg into the bowl of cooled aromatics and mushrooms. Add the cooked lentils and chickpea flour; season with salt and pepper. Stir to form a stiff batter. Divide into 4 equal-sized portions. In the pan used to cook the aromatics and mushrooms, heat 1 tablespoon of olive oil on medium until hot. Using a spoon, transfer the portions of batter to the pan, keeping them separate. Gently press down to flatten into ½-inch-thick burgers. Cook 3 to 4 minutes per side, or until browned and cooked through. Remove from heat.
6
Finish & serve your dish:
While the burgers cook, place the buns on a sheet pan. Toast in the oven 2 to 4 minutes, or until the edges are lightly browned. Transfer to a clean, dry work surface. Spread each toasted bun bottom with a layer of the aioli. Top with a cooked burger, a spoonful of the remaining aioli, a pinch of both the arugula and marinated onion (you will have extra) and a bun top. Transfer to a serving dish. In a large bowl, combine the tomatoes, remaining arugula and marinated onion and a drizzle of olive oil. Toss to coat; season with salt and pepper to taste. Serve with the finished burgers. Enjoy!
1
Cook the lentils:
Preheat the oven to 450°F. Heat a large pot of salted water to boiling on high. Once boiling, add the lentils. Cook 14 to 16 minutes, or until tender. Drain thoroughly.
2
Prepare the ingredients:
While the lentils cook, wash and dry the fresh produce. Halve the buns. Peel and halve the onion; thinly slice 1 half and small dice the remaining half. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Finely chop the mushrooms. Quarter and deseed the lemons. Halve the tomatoes.
3
Cook the aromatics & mushrooms:
While the lentils continue to cook, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the diced onion, spice blend and half the garlic paste; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the mushrooms. Cook, stirring occasionally, 8 to 10 minutes, or until browned and crispy; season with salt and pepper. Transfer to a large bowl to cool slightly. Wipe out the pan.
4
Make the aioli & marinate the onion:
While the aromatics and mushrooms cool, in a small bowl, combine the mayonnaise, remaining garlic paste and the juice of 3 lemon wedges. Stir to thoroughly combine; season with salt and pepper to taste. In a separate small bowl, combine the sliced onion and the juice of the remaining lemon wedges; season with salt and pepper to taste.
5
Make the batter & cook the burgers:
Crack the egg into the bowl of cooled aromatics and mushrooms. Add the cooked lentils and chickpea flour; season with salt and pepper. Stir to form a stiff batter. Divide into 4 equal-sized portions. In the pan used to cook the aromatics and mushrooms, heat 1 tablespoon of olive oil on medium until hot. Using a spoon, transfer the portions of batter to the pan, keeping them separate. Gently press down to flatten into ½-inch-thick burgers. Cook 3 to 4 minutes per side, or until browned and cooked through. Remove from heat.
6
Finish & serve your dish:
While the burgers cook, place the buns on a sheet pan. Toast in the oven 2 to 4 minutes, or until the edges are lightly browned. Transfer to a clean, dry work surface. Spread each toasted bun bottom with a layer of the aioli. Top with a cooked burger, a spoonful of the remaining aioli, a pinch of both the arugula and marinated onion (you will have extra) and a bun top. Transfer to a serving dish. In a large bowl, combine the tomatoes, remaining arugula and marinated onion and a drizzle of olive oil. Toss to coat; season with salt and pepper to taste. Serve with the finished burgers. Enjoy!
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