Lentil Pea Burgers with Lemon Basil Mayo
Lentil Pea Burgers with Lemon Basil Mayo- cornmeal crusted veggie burgers made from lentils, mushrooms and peas. Packed with protein and irresistible flavor! (vegan + gluten-free)
Greetings from Yosemite! Or as our friend from Finland would say, Joe-se-might. :)
Today’s Bran’s birthday so we came here for a few days to celebrate. If all goes as planned we should be getting ready to head out for a full day of hiking and sunshine which is welcome after the gloomy day we had today.
Either way I have a very strong feeling I’ll be craving one of these burgers and a tall drink by the time we get back.
I have a ton of veggie burger recipes on here and honestly it’s hard for me choose a favorite but these are definitely towards the top of my list.
The original recipe comes from Giada de Laurentiis who will always hold a special place in my food-loving heart. Even though she’s not vegetarian, her mom is so she happens to have a fairly decent repertoire of veg-friendly recipes.
When I saw an episode of her making these burgers I knew I had to give them a try. The combo of sautéed mushrooms with peas and lentils are a nutritional powerhouse but I have to admit, it was the cornmeal crust that really won me over.
There were a lot of reviews stating that the burgers didn’t hold together well so I altered the recipe slightly by using chickpea flour in hopes to fix that problem and it worked wonderfully.
While they aren’t super firm by any means, they still hold together well enough to flip in a skillet and eat without falling apart. I personally find that using a base of crunchy lettuce helps balance out the softer texture while still allowing the flavor to shine though. And believe me, the flavor is amazing. Just thinking about the crispy cornmeal crust paired with the lemon basil mayo is making my mouth water. UGH. So good. I hope you guys get a chance to give them a try because I think you’re going to love them!
Lentil Pea Burgers with Lemon Basil Mayo
Yield: 9 burgers
Prep Time: 30
Cook Time: 30
Total Time: 1 hour
- 1/2 cup dry brown lentils
- 3 tablespoons olive oil
- 1 large shallot
- 3 garlic cloves
- 8 ounces mushrooms
- 1 tablespoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup green peas
- 1/2 cup medium-grind cornmeal + 1/2 cup for topping
- 1/2 cup garbanzo bean flour
- serving suggestions: toasted whole grain buns, thinly sliced red onion, green lettuce, and sliced tomato
Lemon Basil Mayo
- 3/4 cup vegan mayo
- zest and juice of 1 lemon
- 10 fresh basil leaves, finely chopped
Rinse the lentils and pick out any hard pieces then combine them in a saucepan with 2 cups water. Bring to low boil and cook for 30 minutes, until tender. Cooking time may vary depending on how old the lentils are. Drain off any excess liquid and set aside to cool.
In a small bowl, combine 3/4 cup mayo, zest and juice of 1 lemon and chopped basil leaves. Stir together, cover and store in the refrigerator.
In a large skillet, warm 2 tablespoons olive oil over medium heat. Using a food processor, finely chop the shallot then add it to the skillet and cook until translucent. Finely chop the mushrooms and garlic then add them to skillet along with 1 teaspoon salt and 1/2 teaspoon pepper. Cook for about 7 minutes, until the mushrooms are soft, then remove from the heat and set aside to cool.
Add the peas and 3/4 cup of the cooked lentils to the bowl of the food processor and pulse until finely chopped. You should be able to press the mixture together with your fingers and have it hold together.
In a large bowl, combine the cooked mushrooms, lentil pea mixture, remaining cooked lentils and 1/2 cup cornmeal then stir together. Next add 2 tablespoons of the lemon basil mayo and 1/2 cup chickpea flour. Stir together until well-combined. Transfer to the refrigerator and allow to set for 30 minutes while you clean the kitchen.
Line a baking sheet with parchment paper then spread 1/4 cup cornmeal along the bottom. Remove the lentil pea mixture from the refrigerator then scoop out roughly 1/4 cup at a time and use your hands to form into separate patties. Place them on the baking sheet then sprinkle the remaining cornmeal on top.
Wipe out the same large skillet you used to cook the mushrooms then add one tablespoon olive oil over medium heat. Using a spatula, carefully transfer the burgers one at a time to the skillet. Cook for about 5 minutes on each side until a light golden crust forms.
Serve warm on toasted buns with lemon basil mayo, sliced red onion, tomato and lettuce. Leftovers can be stored in an airtight container for up to 4 days or frozen for up to one month.
Nutrition Facts are for one burger with lemon basil mayo on a whole grain hamburger bun.