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Mushroom-Lentil Burgers with Gruy�re & Arugula

Source of Recipe

From "Burger Night (Williams-Sonoma)" by Kate McMillan


Recipe Introduction

"Cremini mushrooms, which are actually baby portobellos, have a deep, woodsy flavor. Here, the mushrooms are processed along with lentils to a smooth consistency to help bind the burgers. Melted Gruy�re, creamy dijonnaise, and peppery greens are perfect toppers to this hearty meal."

List of Ingredients

◦ 2 tablespoons plus 2 teaspoons olive oil
◦ � pound cremini or brown mushrooms, sliced
◦ Kosher salt and freshly ground pepper
◦ 2 cloves garlic, minced
◦ 1 cup cooked brown lentils
◦ � cup dried fine bread crumbs
◦ 1 large egg
◦ 2 teaspoons Dijon mustard
◦ 1 teaspoon chopped fresh thyme
◦ 4 thin slices Gruy�re cheese
◦ 4 poppy seed buns, split
◦ Dijonnaise (recipe follows)
◦ 1 cup loosely packed arugula


Recipe

Warm 2 tablespoons of the olive oil in a frying pan over medium-high heat. Add the mushrooms and season with salt and pepper. Saut�, stirring often, just until soft but still holding their shape, about 5 minutes. Stir in the garlic and cook just until the garlic is soft, about 1 minute.

Transfer the mushrooms to a food processor along with the lentils and pulse until uniformly finely chopped, using a spatula to scrape down the sides of the bowl as needed. Transfer the mixture to a bowl and add the bread crumbs, egg, mustard, and thyme. Season with salt and pepper and stir to combine. Form into four burger patties and transfer to the refrigerator to chill for at least 30 minutes and up to overnight.

Warm the remaining 2 teaspoons olive oil in a clean nonstick frying pan over medium heat. Add the burgers and cook, turning once with a flat spatula, until golden brown and warmed through, 8 to 10 minutes per side. During the last 2 minutes of cooking, top the burgers with cheese.

Spread the cut sides of the buns with dijonnaise. Set the burgers on the buns and top with the arugula. Close the burgers and serve right away.

Serves 4





❧ Dijonnaise:
To make the dijonnaise, stir together 3 tablespoons Dijon mustard and � cup mayonnaise. The dijonnaise will keep in the refrigerator in an airtight container for up to 1 week.