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Recipe from Cook’s Illustrated Magazine
Husband-Tested in Alice’s Kitchen and Marimar’s
Kitchen
Yield: 12-14 (½ cup mix per burger)
We
first tasted these burgers when we were on vacation with family at a beach
house in Mexico. Our daughter-in-law
made these for us because she knows that we are trying to eat more plant based
meals. We liked them so well, that I wanted to make them myself once we got
home. Well, this is a project, one that should be done on a leisurely weekend
day, but the burgers turn out really yummy and the recipe makes enough to last
several meals. (The original recipe says
it makes 12 burgers, but I was able to make 14 generous size burgers using a ½
cup measure.) These burgers can be kept (uncooked) in the fridge for up to 3
days. Or, you can freeze them (uncooked)
with parchment paper in between each burger.
Thaw in the fridge overnight and cook.
Water
¾ cup dried brown lentils, rinsed and picked
over
2½ teaspoons kosher salt, divided
¾ cup bulgur
2 Tablespoons vegetable oil, divided
2 medium onions, chopped fine (2 cups)
1 large rib celery, chopped fine (½ cup)
1 small leek, white and light green parts only,
chopped fine (½ cup)
2 medium cloves garlic, minced or pressed
through a garlic press (2 teaspoons)
1 pound cremini mushrooms, cleaned and sliced
about ¼ inch thick (about 6 ½ cups)
1 cup raw unsalted cashews
1/3 cup mayonnaise (vegan mayo can be used)
2 cups panko (Japanese bread crumbs) (I think regular breadcrumbs would work.)
Freshly ground black pepper, to taste
Bring 3 cups water, lentils, and 1 teaspoon
salt to a boil in a medium saucepan over high heat; reduce heat and simmer,
uncovered, stirring occasionally, until the lentils are just beginning to fall
apart, about 25 minutes. Drain in a
fine-mesh strainer. Line a baking sheet
with a clean towel. Spread the drained
lentils over, patting the lentils gently dry with another clean towel. Cool lentils to room temperature.
While the lentils simmer, bring 2 cups water
and ½ teaspoon salt to a boil in a small saucepan. Stir in the bulgur and cover the pan
immediately. Take the pan off the heat
and let stand for 15-20 minutes until the water is absorbed. Drain in a fine-mesh strainer using a spatula
to press out the excess moisture. Transfer the bulgur to a large bowl.
Heat 1 Tablespoon oil in a 12-inch skillet over
medium-high heat until shimmering. Add
the onions, celery, leek, and garlic; cook, stirring occasionally, until
vegetables begin to brown, 8 to 10 minutes. Spread the vegetable mixture on a
second baking sheet to cool; set aside.
Add the remaining 1 Tablespoon oil in the now-empty skillet; heat over
high heat until shimmering. Add the mushrooms and cook, stirring occasionally,
until golden brown, about 12 minutes. Spread
the mushrooms on the baking sheet with the vegetable mixture; cool to room
temperature, about 20 minutes.
Process cashews in a food processor using
pulses until finely chopped (don’t clean
the processor bowl just yet); stir into the bowl with the bulgur. Add the lentils to the bowl as well. Add the vegetable-mushroom mixture and the
mayonnaise. Stir until mixed.
Transfer half of the mixture to the now-empty
food processor bowl. Pulse until coarsely
chopped, but cohesive. Transfer the
processed mixture to another large bowl; repeat with the remaining unprocessed
mixture and then combine with the first batch.
Stir in the breadcrumbs and 1 teaspoon salt and freshly ground pepper,
to taste.
Line a baking sheet with paper towels. (Paper
towels will absorb any excess moisture.). Divide the mixture into 12 (or
14) portions using a ½ cup measure. Shape each into tightly packed patty, 4
inches in diameter and ½ inch thick. Set
the patties on the baking sheet.
There were no directions for cooking
these. I just heated a little oil (or
oil spray) in a non-stick skillet. I put
the patties in and cooked them at medium heat until browned on one side, then flipped
the patties over and cooked until the other side was browned.
Serve with your favorite burger toppings. I enjoyed them on top of a bed of shredded
jicama, slathered with some spicy homemade HarissaMayonnaise and topped off with a fresh tomato and served it alongside some
steamed peas.
Nutritional
Information (1 of 12 burgers) 287 calories; 13.2 grams
fats; 1.7 mg cholesterol; 175 mg sodium; 34.4 grams carbohydrates; 6.1 grams
fiber; 9.3 grams protein
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