Veggie & Lentil Burgers with Avocado Mash
By KitchenAid
Images
Serves
Makes 6 servings
Ingredients
- Avocado Mash:
- 3 large avocados, pitted and peeled
- ¼ teaspoon cayenne
- ¼ teaspoon fresh black pepper
- 2 teaspoons lemon juice
- ½ teaspoon salt
- Veggie Lentil Burgers:
- 3 tablespoon olive oil, divided
- ¼ cup minced shallot
- 3 cloves garlic, minced
- 1 cup mushrooms, chopped
- 2 cups cooked lentils
- 1 tablespoon thyme leaves
- ½ teaspoon sea salt
- ½ teaspoon fresh ground black pepper
- 1 tablespoon Dijon mustard
- ⅔ cup cornmeal, divided
- ½ cup oat flour
- Toasted buns or lettuce cups
Procedure
Mash avocado, cayenne, pepper, lemon juice and salt together in medium bowl. Cover and refrigerate until ready to use.
Heat 1 tablespoon olive oil in large skillet over medium heat. Add shallot and garlic, sauté until soft, about 2 to 3 minutes. Add mushrooms and continue to cook 2 to 3 minutes. Stir in lentils, thyme, salt and pepper. Turn off heat and let cool slightly.
Attach KitchenAid® Metal Food Grinder Attachment with medium grinding plate to Stand Mixer. Position mixer bowl under attachment. Turn mixer to speed 4 and grind ¾ of the vegetable lentil mixture. Remove food grinder and attach flat beater and mixer bowl to mixer. Add remaining lentil mixture from skillet, mustard, ⅓ cup cornmeal and oat flour, turn to Stir speed and mix just until blended, about 15 to 20 seconds.
Sprinkle half of the remaining cornmeal on parchment lined baking sheet. Shape lentil mixture into six (½-inch thick) patties. Place patties on baking sheet and dust with remaining cornmeal. Refrigerate 30 minutes.
Heat remaining olive oil in large skillet over medium high heat. Add patties and cook until golden, about 4 minutes per side. Serve immediately on buns or in lettuce cups with avocado mash.
Heat 1 tablespoon olive oil in large skillet over medium heat. Add shallot and garlic, sauté until soft, about 2 to 3 minutes. Add mushrooms and continue to cook 2 to 3 minutes. Stir in lentils, thyme, salt and pepper. Turn off heat and let cool slightly.
Attach KitchenAid® Metal Food Grinder Attachment with medium grinding plate to Stand Mixer. Position mixer bowl under attachment. Turn mixer to speed 4 and grind ¾ of the vegetable lentil mixture. Remove food grinder and attach flat beater and mixer bowl to mixer. Add remaining lentil mixture from skillet, mustard, ⅓ cup cornmeal and oat flour, turn to Stir speed and mix just until blended, about 15 to 20 seconds.
Sprinkle half of the remaining cornmeal on parchment lined baking sheet. Shape lentil mixture into six (½-inch thick) patties. Place patties on baking sheet and dust with remaining cornmeal. Refrigerate 30 minutes.
Heat remaining olive oil in large skillet over medium high heat. Add patties and cook until golden, about 4 minutes per side. Serve immediately on buns or in lettuce cups with avocado mash.
Veggie & Lentil Burgers with Avocado Mash
By KitchenAid
Serves
Makes 6 servings
Ingredients
- Avocado Mash:
- 3 large avocados, pitted and peeled
- ¼ teaspoon cayenne
- ¼ teaspoon fresh black pepper
- 2 teaspoons lemon juice
- ½ teaspoon salt
- Veggie Lentil Burgers:
- 3 tablespoon olive oil, divided
- ¼ cup minced shallot
- 3 cloves garlic, minced
- 1 cup mushrooms, chopped
- 2 cups cooked lentils
- 1 tablespoon thyme leaves
- ½ teaspoon sea salt
- ½ teaspoon fresh ground black pepper
- 1 tablespoon Dijon mustard
- ⅔ cup cornmeal, divided
- ½ cup oat flour
- Toasted buns or lettuce cups
Procedure
Mash avocado, cayenne, pepper, lemon juice and salt together in medium bowl. Cover and refrigerate until ready to use.
Heat 1 tablespoon olive oil in large skillet over medium heat. Add shallot and garlic, sauté until soft, about 2 to 3 minutes. Add mushrooms and continue to cook 2 to 3 minutes. Stir in lentils, thyme, salt and pepper. Turn off heat and let cool slightly.
Attach KitchenAid® Metal Food Grinder Attachment with medium grinding plate to Stand Mixer. Position mixer bowl under attachment. Turn mixer to speed 4 and grind ¾ of the vegetable lentil mixture. Remove food grinder and attach flat beater and mixer bowl to mixer. Add remaining lentil mixture from skillet, mustard, ⅓ cup cornmeal and oat flour, turn to Stir speed and mix just until blended, about 15 to 20 seconds.
Sprinkle half of the remaining cornmeal on parchment lined baking sheet. Shape lentil mixture into six (½-inch thick) patties. Place patties on baking sheet and dust with remaining cornmeal. Refrigerate 30 minutes.
Heat remaining olive oil in large skillet over medium high heat. Add patties and cook until golden, about 4 minutes per side. Serve immediately on buns or in lettuce cups with avocado mash.
Heat 1 tablespoon olive oil in large skillet over medium heat. Add shallot and garlic, sauté until soft, about 2 to 3 minutes. Add mushrooms and continue to cook 2 to 3 minutes. Stir in lentils, thyme, salt and pepper. Turn off heat and let cool slightly.
Attach KitchenAid® Metal Food Grinder Attachment with medium grinding plate to Stand Mixer. Position mixer bowl under attachment. Turn mixer to speed 4 and grind ¾ of the vegetable lentil mixture. Remove food grinder and attach flat beater and mixer bowl to mixer. Add remaining lentil mixture from skillet, mustard, ⅓ cup cornmeal and oat flour, turn to Stir speed and mix just until blended, about 15 to 20 seconds.
Sprinkle half of the remaining cornmeal on parchment lined baking sheet. Shape lentil mixture into six (½-inch thick) patties. Place patties on baking sheet and dust with remaining cornmeal. Refrigerate 30 minutes.
Heat remaining olive oil in large skillet over medium high heat. Add patties and cook until golden, about 4 minutes per side. Serve immediately on buns or in lettuce cups with avocado mash.