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1
For the burgers: Heat 1/4 cup of the oil over medium-high heat in a 12-inch nonstick skillet.
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2
Add the shallots, 3/4 teaspoon salt and 1/4 teaspoon pepper.
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3
Cook until soft, about 3 minutes.
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4
Add the mushrooms, garlic, thyme and the remaining 3/4 teaspoon of salt and 1/4 teaspoon pepper.
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5
Cook until the mushrooms are soft, 6 to 8 minutes.
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6
Set aside to cool slightly.
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7
Blend the peas and 1 can lentils until smooth in a blender.
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8
Transfer the pureed peas and lentils to a medium bowl.
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9
Add the remaining 1 can lentils, 1/3 cup cornmeal, mayonnaise, lemon juice and the mushroom mixture.
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10
Form 1/3-cupfuls of the mixture into eleven 3/4-inch-thick slider patties.
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11
Sprinkle 1/4 cup cornmeal on a baking sheet.
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12
Place the burgers on top of the cornmeal.
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13
Sprinkle the remaining 1/4 cup cornmeal on top of the burgers.
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14
Refrigerate for at least 30 minutes.
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15
Heat the remaining 1/4 cup oil over medium heat in the skillet.
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16
Cook the burgers until golden brown, about 4 minutes on each side.
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17
For the mayonnaise: Mix the mayonnaise, basil and lemon zest until smooth in a small bowl.
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18
Working in batches, place the bread in the skillet and cook until lightly toasted, 1 to 2 minutes on each side.
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19
The bread can also be grilled or toasted in an oven.
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20
Smear the mayonnaise on the bread and top with the lentil burgers.
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21
Serve with avocado if using, tomato, lettuce and top with the remaining the bread slices.
