Lentil Burgers

 

Ingredients

Makes 6

1

cup dried green or brown lentils

½

cup whole-milk Greek yogurt

¼

tsp. finely grated lemon zest

1

Tbsp. fresh lemon juice

2

garlic cloves, finely grated, divided

Kosher salt

6

oz. crimini mushrooms, stems trimmed

2

Tbsp. white miso

¼

tsp. smoked paprika

4

Tbsp. (or more) extra-virgin olive oil, divided

¼

cup (or more) oat, gluten-free 1:1 blend, or all-purpose flour

Whole wheat buns, sprouts and/or lettuce, and sliced pickles (for serving)

From Bon Appetit

Preparation

1. Step 1

   Pour water into a large saucepan to cover lentils by 4". Bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until lentils are tender but not mushy, about 10 minutes from the time the water reaches a boil. Drain very well in a fine-mesh sieve, then let cool at least 10 minutes (spread them out on a baking sheet, which will help them cool faster).

   Step 2

   Meanwhile, combine yogurt, lemon zest, lemon juice, and half of garlic in a small bowl. Season with salt; set aside.

   Step 3

   Finely chop mushrooms and transfer to a medium bowl. Add miso, paprika, 2 Tbsp. oil, and remaining garlic clove. Add lentils (you should have 2 cups cooked) and stir and mash them with the back of a spoon or a potato masher until lentils are partly mashed but with lots of whole lentils still remaining. Vigorously stir in flour until mixture holds together when squeezed; if it doesn’t, continue to mash until it does and add 1–2 Tbsp. flour if needed. Form into 6 patties about ¾" thick.

   Step 4

   Working in 2 batches, heat 1 Tbsp. oil in a large nonstick skillet (nonstick is essential since these will definitely stick to a regular skillet) over medium. Cook patties until deeply browned and very crisp on bottom side, about 3 minutes. Carefully turn and repeat on second side, adding more oil as needed to maintain a light coating around patties in skillet.

   Step 5

   Spread reserved yogurt mixture on buns. Top with burgers, sprouts, and pickles.

   Step 6

   Do Ahead: Patties can be made 4 days ahead. Tightly wrap in plastic and chill.