Ultimate Veggie Burgers

Discover the delicious and satisfying world of homemade veggie burgers with this Ultimate Veggie Burgers recipe. Unlike store-bought frozen options, which often lack flavor and texture, these burgers are a labor of love that results in a wholesome and savory patty. Packed with lentils, bulgur, mushrooms, cashews, and aromatic vegetables, these burgers offer a complex flavor profile and a hearty texture that will redefine your expectations of a veggie burger. With a crispy exterior and a tender interior, these burgers are ideal for those seeking a satisfying meatless option. Whether you’re a vegetarian or simply looking to add more plant-based meals to your diet, these Ultimate Veggie Burgers are a must-try.

MAKES 12 BURGERS

INGREDIENTS:

• ¾ cup brown lentils, picked over and rinsed
• Salt and pepper
• ½ cup vegetable oil, plus extra as needed
• 1 pound cremini mushrooms, trimmed and sliced thin
• 2 onions, chopped fine
• 1 celery rib, minced
• 1 small leek, white and light green parts only, chopped fine and washed thoroughly (½ cup)
• 2 garlic cloves, minced
• ¾ cup medium-grind bulgur, rinsed
• 1 cup raw cashews
• ⅓ cup mayonnaise
• 2 cups panko bread crumbs
• 12 burger buns

INSTRUCTIONS:

1. Cook the lentils in 3 cups of water and 1 teaspoon of salt in a medium saucepan over high heat. Simmer until the lentils begin to fall apart, about 25 minutes. Drain the lentils well and pat them dry on a paper towel-lined baking sheet.
2. Heat 2 tablespoons of oil in a 12-inch nonstick skillet over medium heat. Add the mushrooms and cook until the liquid has evaporated and the mushrooms are softened, around 8 minutes. Add onions, celery, leek, and garlic, and cook until vegetables are softened and slightly browned, 10 to 15 minutes. Transfer to the baking sheet with lentils and allow to cool to room temperature.
3. Combine 2 cups of water, bulgur, and ¼ teaspoon of salt in a large bowl and microwave, covered, until the bulgur is softened, about 5 minutes. Drain well and use a fine-mesh strainer to remove excess moisture.
4. Pulse the cashews in a food processor until finely ground, about 25 pulses, scraping down the sides of the bowl as needed.
5. Stir ground cashews, cooled lentil-vegetable mixture, and mayonnaise into the bowl with bulgur until combined. Transfer half of the mixture to the food processor and pulse until coarsely ground, about 15 pulses. Repeat with the remaining mixture.
6. Stir in panko, 1 teaspoon of salt, and pepper to taste until uniform. Divide the mixture into 12 equal portions (about ½ cup each) and pack each portion tightly into a ½-inch-thick patty.
7. Heat 2 tablespoons of oil in a 12-inch nonstick skillet over medium heat. Add 4 burgers to the skillet and cook until well browned on both sides, about 4 minutes per side. Repeat with the remaining oil and burgers.
8. Serve the cooked burgers on burger buns.

Elevate your vegetarian dining experience with these Ultimate Veggie Burgers. Bursting with a harmonious blend of lentils, mushrooms, bulgur, cashews, and aromatic vegetables, these burgers offer a wholesome alternative that doesn’t compromise on taste or texture. Whether you’re following a plant-based diet or simply seeking a satisfying meal, these burgers are a testament to the art of crafting a perfect homemade veggie patty. With the option to prepare ahead and freeze, you can enjoy these mouthwatering burgers whenever your craving strikes.