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1
Bring 3 cups water, lentils, and 1 teaspoon salt to boil in medium saucepan over high heat; reduce heat to medium-low and simmer, uncovered, stirring occasionally, until lentils are just beginning to fall apart, about 25 minutes.
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2
Drain in fine-mesh strainer.
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3
Line baking sheet with triple layer paper towels and spread drained lentils over.
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4
Gently pat lentils dry with additional paper towels; cool lentils to room temperature.
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5
While lentils simmer, bring 2 cups water and 1/2 teaspoon salt to boil in small saucepan.
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6
Stir bulgur wheat into boiling water and cover immediately; let stand off heat until water is absorbed, 15 to 20 minutes.
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7
Drain in fine-mesh strainer; use rubber spatula to press out excess moisture.
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8
Transfer bulgur to medium bowl and set aside.
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9
Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering.
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10
Add onions, celery, leek, and garlic; cook, stirring occasionally, until vegetables begin to brown, about 10 minutes.
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11
Spread vegetable mixture on second baking sheet to cool; set aside.
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12
Add remaining 1 tablespoon oil to now-empty skillet; heat over high heat until shimmering.
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13
Add mushrooms and cook, stirring occasionally, until golden brown, about 12 minutes.
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14
Spread mushrooms on baking sheet with vegetable mixture; cool to room temperature, about 20 minutes.
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15
Process cashews in food processor until finely chopped, about fifteen 1-second pulses (do not wash food processor blade or bowl); stir into bowl with bulgur along with cooled lentils, vegetable-mushroom mixture, and mayonnaise.
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16
Transfer half of mixture to now-empty food processor and pulse until coarsely chopped, fifteen to twenty 1-second pulses; mixture should be cohesive but roughly textured.
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17
Transfer processed mixture to large bowl; repeat with remaining unprocessed mixture and combine with first batch.
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18
Stir in panko, 1 teaspoon salt, and pepper to taste.
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19
Line baking sheet with paper towels.
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20
Divide mixture into 12 portions, about 1/2 cup each, shaping each into tightly packed patty, 4 inches in diameter and 1/2 inch thick; set patties on baking sheet; paper towels will absorb excess moisture.
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21
(Patties can be covered with plastic wrap and refrigerated up to 3 days.
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22
).
