Veggie Burger

Total Time: 50 mins Preparation Time: 40 mins Cook Time: 10 mins

Ingredients

• 3/4 cup dried brown lentils, rinsed and picked over
• 2 1/2 teaspoons table salt
• 3/4 cup bulgur
• 2 tablespoons vegetable oil
• 2 medium onions, chopped fine (2 cups)
• 1 celery rib, chopped fine (about 1/2 cup)
• 1 small leek, chopped fine (about 1/2 cup)
• 2 garlic cloves, minced
• 1 lb cremini mushroom, cleaned and sliced about 1/4 inch thick (about 6 1/2 cups)
• 1 cup unsalted cashews
• 1/3 cup mayonnaise
• 2 cups panko breadcrumbs (japanese bread crumbs)
• ground black pepper

Recipe

• 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. drain in fine-mesh strainer. line baking sheet with triple layer paper towels and spread drained lentils over. gently pat lentils dry with additional paper towels; cool lentils to room temperature.
• 2 while lentils simmer, bring 2 cups water and 1/2 teaspoon salt to boil in small saucepan. stir bulgur wheat into boiling water and cover immediately; let stand off heat until water is absorbed, 15 to 20 minutes. drain in fine-mesh strainer; use rubber spatula to press out excess moisture. transfer bulgur to medium bowl and set aside.
• 3 heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. add onions, celery, leek, and garlic; cook, stirring occasionally, until vegetables begin to brown, about 10 minutes. spread vegetable mixture on second baking sheet to cool; set aside. add remaining 1 tablespoon oil to now-empty skillet; heat over high heat until shimmering. add mushrooms and cook, stirring occasionally, until golden brown, about 12 minutes. spread mushrooms on baking sheet with vegetable mixture; cool to room temperature, about 20 minutes.
• 4 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. 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. transfer processed mixture to large bowl; repeat with remaining unprocessed mixture and combine with first batch. stir in panko, 1 teaspoon salt, and pepper to taste. line baking sheet with paper towels. 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. (patties can be covered with plastic wrap and refrigerated up to 3 days.).