Ultimate Veggie Burgers
(from Bethany’s recipe box)
MAKES TWELVE 4-INCH BURGERS
Canned lentils can be used, though some flavor will be sacrificed. Use a 15-ounce can, drain the lentils in a mesh strainer, and thoroughly rinse under cold running water before spreading them on paper towels and drying them, as directed in step 1 below. If you cannot find panko, use 1 cup of plain bread crumbs. For tips on freezing uncooked patties, see below.
Source: Cook's Illustrated (community.cookinglight.com)
Ingredients
- 3/4 cup dried brown lentils -- rinsed and picked over
- 2 1/2 teaspoons table salt
- 3/4 cup bulgur wheat
- 2 tablespoons vegetable oil
- 2 medium onions -- chopped fine (2 cups)
- 1 large celery rib -- chopped fine (about 1/2 cup)
- 1 small leek -- white and light green parts only, chopped fine (about 1/2 cup)
- 2 medium garlic cloves -- minced or pressed through garlic press (2 teaspoons)
- 1 pound cremini orwhite mushrooms -- cleaned and sliced about 1/4 inch thick (about 6 1/2 cups)
- 1 cup raw unsalted cashews
- 1/3 cup mayonnaise
- 2 cups panko (Japanese bread crumbs)
- Ground black pepper
- 12 hamburger buns