Lentil Burgers Recipe | Bon Appétit

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    "articleBody": "Everyone questioned why the world needed another veggie burger recipe until they saw how easy and Monday-nightable this one is. You can even make the patties four days ahead to cut down on your day-of prep time.",
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    "keywords": [
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      "vegetarian",
      "healthyish",
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    "author": [
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        "name": "Chris Morocco",
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    "description": "Everyone questioned why the world needed another veggie burger recipe until they saw how easy and Monday-nightable this one is. You can even make the patties four days ahead to cut down on your day-of prep time.",
    "image": [
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    "headline": "Lentil Burgers",
    "name": "Lentil Burgers",
    "recipeIngredient": [
      "1 cup dried green or brown lentils",
      "½ cup whole-milk Greek yogurt",
      "¼ tsp. finely grated lemon zest",
      "1 Tbsp. fresh lemon juice",
      "2 garlic cloves, finely grated, divided",
      "Kosher salt",
      "6 oz. crimini mushrooms, stems trimmed",
      "2 Tbsp. white miso",
      "¼ tsp. smoked paprika",
      "4 Tbsp. (or more) extra-virgin olive oil, divided",
      "¼ cup (or more) oat, gluten-free 1:1 blend, or all-purpose flour",
      "Whole wheat buns, sprouts and/or lettuce, and sliced pickles (for serving)"
    ],
    "recipeInstructions": [
      {
        "@type": "HowToStep",
        "text": "Pour water into a large saucepan to cover lentils by 4\". Bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until lentils are tender but not mushy, about 10 minutes from the time the water reaches a boil. Drain very well in a fine-mesh sieve, then let cool at least 10 minutes (spread them out on a baking sheet, which will help them cool faster)."
      },
      {
        "@type": "HowToStep",
        "text": "Meanwhile, combine yogurt, lemon zest, lemon juice, and half of garlic in a small bowl. Season with salt; set aside."
      },
      {
        "@type": "HowToStep",
        "text": "Finely chop mushrooms and transfer to a medium bowl. Add miso, paprika, 2 Tbsp. oil, and remaining garlic clove. Add lentils (you should have 2 cups cooked) and stir and mash them with the back of a spoon or a potato masher until lentils are partly mashed but with lots of whole lentils still remaining. Vigorously stir in flour until mixture holds together when squeezed; if it doesn’t, continue to mash until it does and add 1–2 Tbsp. flour if needed. Form into 6 patties about ¾\" thick."
      },
      {
        "@type": "HowToStep",
        "text": "Working in 2 batches, heat 1 Tbsp. oil in a large nonstick skillet (nonstick is essential since these will definitely stick to a regular skillet) over medium. Cook patties until deeply browned and very crisp on bottom side, about 3 minutes. Carefully turn and repeat on second side, adding more oil as needed to maintain a light coating around patties in skillet."
      },
      {
        "@type": "HowToStep",
        "text": "Spread reserved yogurt mixture on buns. Top with burgers, sprouts, and pickles."
      },
      {
        "@type": "HowToStep",
        "text": "Do Ahead: Patties can be made 4 days ahead. Tightly wrap in plastic and chill."
      }
    ],
    "recipeYield": "Makes 6",
    "url": "https://www.bonappetit.com/recipe/healthyish-lentil-burgers",
    "dateModified": "2019-06-24T11:30:00.000-04:00",
    "datePublished": "2019-06-24T11:30:00.000-04:00"
  }
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