Red-Lentil Burgers with Aioli
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| cooking light |
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| these burgers are so thick and juicy you won't even miss the meat. |
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| | aioli |
| 1/4 cup | light mayonnaise |
| 1/2 tsp | fresh lemon juice |
| 1 | garlic clove, minced |
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| | burgers |
| 2 cup | water |
| 3/4 cup | dried red lentils |
| 3/4 tsp | salt, divided |
| | cooking spray |
| 1 cup | diced onion |
| 1/2 cup | finely diced carrot |
| 3 | garlic cloves, chopped |
| 2 cup | chopped mushrooms |
| 1 tsp | dried marjoram |
| 1/4 tsp | black pepper |
| 3 Tbsp | madeira (optional) |
| 1/3 cup | dry breadcrumbs |
| 1 Tbsp | fresh lemon juice |
| 2 large | egg whites |
| 1 Tbsp | vegetable oil |
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| | remaining ingredients: |
| 6 | 112ounce hamburger buns |
| | arugula or curly lettuce leaves |
| 6 | 14inchthick slices tomato |
| 6 | 18inchthick slices onion |
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| to prepare aioli, combine first 3 ingredients; cover and refrigerate. |
| 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. |
| heat a large nonstick skillet coated with cooking spray over medium-high |
| heat. add the onion, carrot, and 3 garlic cloves; saute 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). |
| 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. |
| 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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| yield: 6 servings |
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| (ID: 5059) Mirror: rec.food.recipes: Wed, Nov 10, 2004 |