Red-Lentil Burgers with Aioli
 
cooking light 
 
these burgers are so thick and juicy you won't even miss the meat. 
 
 
  aioli
1/4 cup  light mayonnaise
1/2 tsp  fresh lemon juice
1   garlic clove, minced
 
  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
 
  remaining ingredients:
6   112ounce hamburger buns
  arugula or curly lettuce leaves
6   14inchthick slices tomato
6   18inchthick slices onion
 
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. 
 
yield: 6 servings 
 
 
-- 
(ID: 5059) Mirror: rec.food.recipes: Wed, Nov 10, 2004


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