Saturday, March 3, 2012

Red Lentil Burgers w/ Aioli

I mostly followed this recipe from  September 2000, and it turned out delicious.  We also topped the burger with caramelized onions and avocado.  


  • Aioli:
  • 1/4 cup light mayonnaise 
  • 1/2 teaspoon fresh lemon juice 
  • garlic clove, minced 
  • Burgers:
  • 2 cups water
  • 3/4 cup dried red lentils
  • 3/4 teaspoon salt, divided 
  • Cooking spray 
  • 1 cup diced onion 
  • 1/2 cup finely diced carrot 
  • garlic cloves, chopped 
  • 2 cups chopped mushrooms 
  • 1 teaspoon dried marjoram
  • 1/4 teaspoon black pepper 
  • 3 tablespoons Madeira (optional)
  • 1/3 cup dry breadcrumbs
  • 1 tablespoon fresh lemon juice 
  • large egg whites 
  • 1 tablespoon vegetable oil 
  • Remaining ingredients:
  • (1 1/2-ounce) hamburger buns 
  • Arugula or curly lettuce leaves 
  • (1/4-inch-thick) slices tomato 
  • (1/8-inch-thick) slices onion 
  1. To prepare aioli, combine first 3 ingredients; cover and refrigerate.
  2. To prepare burgers, combine water, lentils, and 1/4 teaspoon salt in a medium saucepan; bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes. Drain; set aside.
  3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add the onion, carrot, and 3 garlic cloves; sauté for 3 minutes. Add 1/2 teaspoon salt, mushrooms, marjoram, and pepper; cook 3 minutes, stirring occasionally. Add wine; cook 1 minute or until liquid almost evaporates. Place onion mixture in a large bowl; let stand 5 minutes. Add the lentils, breadcrumbs, 1 tablespoon lemon juice, and egg whites. Cover and chill 30 minutes (to help firm up the mixture).
  4. Divide the lentil mixture into 6 equal portions, shaping each portion into a 1/2-inch-thick patty. Heat the vegetable oil in a nonstick skillet over medium heat. Add lentil patties, and cook for 5 minutes on each side.
  5. Line the bottom half of each hamburger bun with an arugula or lettuce leaf, and top each bun half with a burger, 2 teaspoons aioli, 1 tomato slice, 1 onion slice, and the top half of the bun.

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