Categories: BARBECUE, MAIN DISH, PICNIC
Ingredients
- 3/4 cup dried brown lentils, rinsed and picked over
- 2 1/2 tsp salt
- 3/4 cup bulgur wheat
- 2 Tbs vegetable oil
- 2 cups onions, chopped fine (2 medium)
- 1 large celery rib, chopped fine (about 1/2 cup)
- 1 small leek, white and light green parts, only
- chopped fine (1/2 cup)
- 2 medium garlic cloves, minced or pressed through garlic press (2 tsp)
- 1 lb cremini or white mushrooms, cleaned and sliced about 1.4 inch thick (about 6 1/2 cups)
- 1 cup raw unsalted cashews
- 1/3 cup mayonnaise
- 2 cups panko (Japanese bread crumbs)
- Ground black pepper
- 12 burger buns for serving
Directions
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Bring 3 cups water, lentils, and 1 tsp salt to boil in medium saucepan over high heat; reduce heat to medium low and simmer, unocvered, stirring occasionally, until lentils are just beginning to fall apart, about 25 minutes. Drain in fine-mesh strainer. Line baking sheet with triple layer towels and spread drained lentils over. Gently pat lentils dry with additional paper towels; cool lentils to room temperature.
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While lentils simmer, bring 2 cups water and 1/2 tsp 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.
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Heat 1 Tbs oil in 12-inch nonstick skillet over medium-highheat 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 Tbs 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.
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Process cashews in food processor until finely chopped, about fifteen 1-second pulses (do not wash food processor bowl or blade); 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 tsp 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).
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TO COOK ON THE GRILL: Build medium-hot charcoal fire or preheat gas grill on high. Using tongs, wipe grate with wad of paper towels dippled lightly in vegetable oil. Grill burgers, without moving them, until well-browned, about 5 minutes; flip burgers and continue cooking until well browned on second side, about 5 minutes. Serve
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TO COOK ON THE STOVETOP: Heat 2 Tbs vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering; cook burgers, 4 at a time, until well browned, about 4 minutes/side, lowering heat to medium if browning too quickly. Repeat with additonal oil and burgers. Serve. (Cooked burgers can be kept warm in a 250-degree oven for up to 30 minutes.)