Juicy Lucy Lentil Burger
By Diana Yen, from the cookbook Firepit Feast @diana_yen_
Juicy Lucy Lentil Burger
By Diana Yen, from the cookbook Firepit Feast @diana_yen_
Yield/Serves:
4
This vegetarian twist on the classic Minneapolis-style Juicy Lucy burger features lentil-based patties stuffed with melty cheese. Crisp on the outside and gooey in the center,these burgers are perfect for the grill. Toasted buns, spicy mayo, and fresh toppings complete the experience. Be sure to fully seal the patties to keep the cheese from escaping as they cook.
Ingredients
Tomato slices, Sweet ’n’ Jammy Caramelized Onions (page 000) or sliced red onions, and shredded iceberg lettuce
Special Equipment:
Le Creuset Enameled Cast Iron Alpine Wood Handled Skillet
Ingredients
- ½ cup (120 g) mayonnaise
- 2 tablespoons Sriracha hot chili sauce (or other hot sauce)
- 2 tablespoons sweet pickle relish
- 1 cup (120 g)
- toasted walnut pieces, cooled
- ½ cup (40 g) panko breadcrumbs
- 4 garlic cloves, coarsely chopped
- 2 teaspoons ground cumin
- 2 teaspoons kosher salt
- 1 teaspoon ground coriander
- Freshly ground black pepper
- 1 cup (180 g) cooked green or brown lentils (see Note)
- 1 large egg plus 1 egg white
- 4 slices American cheese
- 3 tablespoons neutral oil (such as canola or avocado oil)
- 4 brioche burger buns, split
- 4 tablespoons (55 g) unsalted butter, melted
Tomato slices, Sweet ’n’ Jammy Caramelized Onions (page 000) or sliced red onions, and shredded iceberg lettuce
Special Equipment:
Le Creuset Enameled Cast Iron Alpine Wood Handled Skillet
Procedure
Make the spicy mayo:
In a small bowl, stir together the mayonnaise, chili sauce, and relish. Cover and refrigerate until ready to use.
Prepare the patty mixture:
In a food processor, combine the walnuts, panko, garlic, cumin, salt, coriander, and a few grinds of pepper. Process until finely ground. Add the lentils, egg, and egg white, and pulse until just combined but still slightly chunky. Let the mixture rest for 5 minutes to firm up.
Form the patties:
Divide the lentil mixture into 4 equal portions, then halve each portion. Roll each piece into a ball and flatten into a disk about ¼ inch (6 mm) thick. Place a slice of cheese in the center of one patty, folding the corners in to fit. Top with a second patty and press the edges together to seal completely. Repeat with remaining patties. Chill on a sheet pan until ready to grill (up to 1 day ahead).
Prepare the grill: If using a charcoal or wood fire, prepare a fire for medium-high heat, arranging the coals or wood for an even cooking surface. Set a grate over the fire and oil it lightly. If using a gas grill, preheat to medium-high heat and oil the grate.
Cook the burgers:
Place the skillet on the grate and add the oil. When the oil is shimmering, add the burgers and cook undisturbed until cris p and browned on the bottom, 3 to 5 minutes. Flip and cook the other side until browned, 2 to 3 minutes more.
Toast the buns:
Brush the insides of the buns with melted butter. Place cut side down
on the grate until lightly charred, about 10 seconds. Transfer the burgers and buns to a sheet pan.
Assemble and serve:
Generously spread the spicy mayo on the buns. Add the lentil
patties and top with tomato slices, caramelized or red onions, and shredded lettuce.
Serve immediately.
Note: To cook lentils, bring ½ cup (105 g) dried lentils and 1½ cups (360 ml) water to a boil in a saucepan over high heat. Reduce to a simmer and cook until the lentils are tender but still hold their shape, 20 to 25 minutes. Drain any excess water and let cool before using.
Make the spicy mayo:
In a small bowl, stir together the mayonnaise, chili sauce, and relish. Cover and refrigerate until ready to use.
Prepare the patty mixture:
In a food processor, combine the walnuts, panko, garlic, cumin, salt, coriander, and a few grinds of pepper. Process until finely ground. Add the lentils, egg, and egg white, and pulse until just combined but still slightly chunky. Let the mixture rest for 5 minutes to firm up.
Form the patties:
Divide the lentil mixture into 4 equal portions, then halve each portion. Roll each piece into a ball and flatten into a disk about ¼ inch (6 mm) thick. Place a slice of cheese in the center of one patty, folding the corners in to fit. Top with a second patty and press the edges together to seal completely. Repeat with remaining patties. Chill on a sheet pan until ready to grill (up to 1 day ahead).
Prepare the grill: If using a charcoal or wood fire, prepare a fire for medium-high heat, arranging the coals or wood for an even cooking surface. Set a grate over the fire and oil it lightly. If using a gas grill, preheat to medium-high heat and oil the grate.
Cook the burgers:
Place the skillet on the grate and add the oil. When the oil is shimmering, add the burgers and cook undisturbed until cris p and browned on the bottom, 3 to 5 minutes. Flip and cook the other side until browned, 2 to 3 minutes more.
Toast the buns:
Brush the insides of the buns with melted butter. Place cut side down
on the grate until lightly charred, about 10 seconds. Transfer the burgers and buns to a sheet pan.
Assemble and serve:
Generously spread the spicy mayo on the buns. Add the lentil
patties and top with tomato slices, caramelized or red onions, and shredded lettuce.
Serve immediately.
Note: To cook lentils, bring ½ cup (105 g) dried lentils and 1½ cups (360 ml) water to a boil in a saucepan over high heat. Reduce to a simmer and cook until the lentils are tender but still hold their shape, 20 to 25 minutes. Drain any excess water and let cool before using.