Ingredients
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Lyonnaise Burger Patty
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1 cup cooked French green lentils (lentilles du Puy) french green lentils1 cup cooked French green lentils (lentilles du Puy)
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1/2 cup toasted walnuts (sub sunflower seeds for nut-free) walnuts1/2 cup toasted walnuts (sub sunflower seeds for nut-free)
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1 cup finely chopped cremini mushrooms cremini mushrooms1 cup finely chopped cremini mushrooms
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1/2 cup diced yellow onion yellow onion1/2 cup diced yellow onion
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2 cloves garlic, minced garlic2 cloves garlic, minced
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2 tbsp fresh parsley, chopped fresh parsley2 tbsp fresh parsley, chopped
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1 tbsp fresh thyme, chopped fresh thyme1 tbsp fresh thyme, chopped
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2 tbsp ground flaxseed mixed with 5 tbsp water (flax egg) ground flaxseed2 tbsp ground flaxseed mixed with 5 tbsp water (flax egg)
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1 tbsp Dijon mustard dijon mustard1 tbsp Dijon mustard
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2 tbsp oat flour (or chickpea flour) chickpea flour2 tbsp oat flour (or chickpea flour)
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1/2 tsp smoked paprika smoked paprika1/2 tsp smoked paprika
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1/2 tsp sea salt sea salt1/2 tsp sea salt
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1/4 tsp black pepper black pepper1/4 tsp black pepper
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1 tbsp olive oil (or water for oil-free sautéing) olive oil1 tbsp olive oil (or water for oil-free sautéing)
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Caramelized Onions
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2 large yellow onions, thinly sliced yellow onion2 large yellow onions, thinly sliced
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1 tbsp olive oil (or splash of water for oil-free) olive oil1 tbsp olive oil (or splash of water for oil-free)
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1/2 tsp sea salt sea salt1/2 tsp sea salt
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1/2 tsp balsamic vinegar balsamic vinegar1/2 tsp balsamic vinegar
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Dijon Cashew Aioli
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1/2 cup raw cashews, soaked 2+ hours & drained raw cashews1/2 cup raw cashews, soaked 2+ hours & drained
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3 tbsp water water3 tbsp water
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1 tbsp fresh lemon juice fresh lemon juice1 tbsp fresh lemon juice
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1 tbsp Dijon mustard dijon mustard1 tbsp Dijon mustard
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1 small garlic clove garlic1 small garlic clove
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1/4 tsp sea salt sea salt1/4 tsp sea salt
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1 tsp nutritional yeast nutritional yeast1 tsp nutritional yeast
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To Assemble
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4 whole grain burger buns or gluten-free buns whole grain burger buns4 whole grain burger buns or gluten-free buns
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1 cup frisée lettuce (or curly endive), torn frisée lettuce1 cup frisée lettuce (or curly endive), torn
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Fresh tomato slices (optional) tomatoFresh tomato slices (optional)
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Cornichons (French pickles), sliced cornichonsCornichons (French pickles), sliced
Directions
Layer French flavors in a hearty, bistro-inspired burger by combining lentils, mushrooms, and walnuts in a herbaceous patty. Finish with caramelized onions and a tangy Dijon aioli for a taste of Lyon between two buns. For nut-free, substitute walnuts with sunflower seeds and use a nut-free aioli (e.g., silken tofu base). To make gluten-free, use GF buns and oat or chickpea flour.
Steps
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1
Done
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Prepare the flax egg by mixing ground flaxseed with water. Let sit 5 minutes. |
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2
Done
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In a skillet, heat olive oil over medium heat. Sauté onions and garlic until fragrant, about 2 minutes. Add mushrooms and cook until soft and reduced, about 5-7 minutes. Set aside to cool. |
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3
Done
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In a food processor, pulse walnuts until crumbly. Add cooked lentils, mushroom mixture, parsley, thyme, Dijon mustard, smoked paprika, salt, pepper, oat flour, and flax egg. Pulse until combined but still textured. Taste and adjust seasoning. |
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4
Done
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Form mixture into 4 burger patties. Chill 15 minutes to firm. |
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5
Done
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Wipe out skillet and add a little olive oil. Cook patties over medium heat for 4-5 minutes per side until browned and firm. (Or bake at 400°F/200°C on parchment for 20 minutes, flipping halfway.) |
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6
Done
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For caramelized onions: In a skillet, heat oil over medium-low. Add thinly sliced onions and salt. Cook, stirring often, until deeply golden and sweet, about 20-25 minutes. Deglaze with balsamic vinegar. |
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7
Done
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For Dijon Cashew Aioli: Blend soaked cashews, water, lemon juice, Dijon, garlic, salt, and nutritional yeast until creamy and smooth. Add water to thin if needed. |
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8
Done
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To assemble: Toast buns. Spread Dijon aioli on both sides. Add frisée, burger patty, caramelized onions, tomato slices, and cornichons. Top with bun. |
