Lentil Burgers with Lemon Basil Mayo Recipe

Name: Lentil Burgers with Lemon Basil Mayo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Mayonnaise Or Vegenaise (if You Want To Keep The Meal Vegan); 1/2 cups Chopped Fresh Basil; 1 Lemon, Zested; 1/2 cups Extra Virgin Olive Oil, Divided; 2 whole Shallots, Minced; 1- 1/2 teaspoon Kosher Salt, Divided; 1/2 teaspoons Freshly Ground Black Pepper, Divided; 4 ounces, weight Cremini Mushrooms, Finely Diced; 2 cloves Garlic, Minced; 1- 1/2 teaspoon Dried Thyme; 1/2 cups Frozen Peas, Thawed; 2 cans (15 Oz. Size) Lentils, Rinsed And Drained; ⅓ cups Cornmeal, Plus 1/2 Cup, Divided; 2 Tablespoons Tablespoons Mayonnaise Or Vegenaise (if You Want To Keep The Meal Vegan); 1 Tablespoon Fresh Lemon Juice; 1 head Butter Lettuce Leaves, Separated

Servings: persons

1 cup Mayonnaise Or Vegenaise (if You Want To Keep The Meal Vegan)
1/2 cups Chopped Fresh Basil
1 Lemon, Zested
1/2 cups Extra Virgin Olive Oil, Divided
2 whole Shallots, Minced
1- 1/2 teaspoon Kosher Salt, Divided
1/2 teaspoons Freshly Ground Black Pepper, Divided
4 ounces, weight Cremini Mushrooms, Finely Diced
2 cloves Garlic, Minced
1- 1/2 teaspoon Dried Thyme
1/2 cups Frozen Peas, Thawed
2 cans (15 Oz. Size) Lentils, Rinsed And Drained
⅓ cups Cornmeal, Plus 1/2 Cup, Divided
2 Tablespoons Tablespoons Mayonnaise Or Vegenaise (if You Want To Keep The Meal Vegan)
1 Tablespoon Fresh Lemon Juice
1 head Butter Lettuce Leaves, Separated

1
For the mayo: Combine mayonnaise, basil and lemon zest in a small bowl and mix together.
2
I made the whole meal vegan by using and egg-free version of mayo called Vegenaise.
3
Pop in the fridge while you make the burgers.
4
For the burgers: Heat 1/4 cup olive oil in a skillet over medium heat.
5
Add shallots, 3/4 teaspoon salt and 1/4 teaspoon pepper.
6
Cook until they start to soften, about 35 minutes.
7
Add mushrooms, garlic, thyme, remaining 3/4 teaspoon salt and 1/4 teaspoon pepper.
8
Cook until mushrooms are soft, another 68 minutes, then let cool.
9
In a food processor, add peas and half the lentils.
10
Process until smooth.
11
In a medium bowl, add pureed lentil mixture, cooled shallot and mushroom mixture, 13 cup cornmeal, the remaining canned lentils, lemon juice and mayo.
12
Mix together and form patties.
13
On a baking sheet, sprinkle 1/4 cup corn meal.
14
Place lentil burgers on top of the corn meal and sprinkle the top with the remaining 1/4 cup corn meal.
15
Refrigerate for 30 minutes.
16
Heat remaining 1/4 cup olive oil in the same skillet over medium heat.
17
Slide cooled lentil burgers in and fry for 5 minutes.
18
Flip and fry on the other side for another 5 minutes.
19
Place fried lentil burgers on some butter lettuce leaves.
20
Scoop on a dollop of the lemon-basil mayo and enjoy!
21
Recipe slightly adapted from Giada De Laurentiis and Food Network.

1077

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup Mayonnaise Or Vegenaise (if You Want To Keep The Meal Vegan), 1/2 cups Chopped Fresh Basil, 1 Lemon, Zested, 1/2 cups Extra Virgin Olive Oil, Divided, and more.

Yes, Lentil Burgers with Lemon Basil Mayo falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lentil Burgers with Lemon Basil Mayo

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