Lentil & Mushroom Veggie Burgers with Arugula Salad & Aioli

Lentil & Mushroom Veggie Burgers

with Arugula Salad & Aioli

40 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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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.

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Lentil & Mushroom Veggie Burgers with Arugula Salad & Aioli
Title
time-saving
tips & techniques
How To: Quarter and Deseed a Lemon
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the lentils:
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.

Prepare the ingredients:
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.

Cook the aromatics & mushrooms:
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.

Make the aioli & marinate the onion:
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.

Make the batter & cook the burgers:
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.

Finish & serve your dish:
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!

Tips from Home Chefs

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Lentil & Mushroom Veggie Burgers

Cook the lentils:
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.

Prepare the ingredients:
How To: Quarter and Deseed a Lemon
Cook the aromatics & mushrooms:
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.

Make the aioli & marinate the onion:
Make the batter & cook the burgers:
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!

Finish & serve your dish:
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