Ultimate Veggie Burgers from Cook's Illustrated
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 286.5
- Total Fat: 13.2 g
- Cholesterol: 1.7 mg
- Sodium: 175.0 mg
- Total Carbs: 34.4 g
- Dietary Fiber: 6.1 g
- Protein: 9.3 g
View full nutritional breakdown of Ultimate Veggie Burgers from Cook's Illustrated calories by ingredient
Introduction
Why this recipe works:Because we found that veggie burger recipes made with soy-based products produced bland, sour, or gummy patties, we turned to lentils and bulgur, which, when combined, fully resolved the texture problem. To replace the meatlike taste in our veggie burger recipe, we turned to food rich in umami—specifically, cremini mushrooms and cashews. Why this recipe works:
Because we found that veggie burger recipes made with soy-based products produced bland, sour, or gummy patties, we turned to lentils and bulgur, which, when combined, fully resolved the texture problem. To replace the meatlike taste in our veggie burger recipe, we turned to food rich in umami—specifically, cremini mushrooms and cashews.
Number of Servings: 12
Ingredients
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3/4cup dried brown lentils , rinsed and picked over
2 1/2teaspoons table salt
3/4cup bulgur
2tablespoons vegetable oil
2 medium onions , chopped fine (2 cups)
1rib celery (large), chopped fine (about 1/2 cup)
1 small leek , white and light green parts only, chopped fine (about 1/2 cup)
2medium cloves garlic , minced or pressed through garlic press (2 teaspoons)
1pound cremini mushrooms (or white), cleaned and sliced about 1/4 inch thick (about 6 1/2 cups)
1cup raw unsalted cashew
1/3cup mayonnaise
2cups panko (Japanese bread crumbs)
Ground black pepper
Directions
Instructions
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.)
Serving Size: Make 12 burgers (about 1/2 cup mix per burger)
Number of Servings: 12
Recipe submitted by SparkPeople user DSH189.
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.)
Serving Size: Make 12 burgers (about 1/2 cup mix per burger)
Number of Servings: 12
Recipe submitted by SparkPeople user DSH189.