A go-to comfort meal of mine is this from Giada Feel Good Food Cookbook is vegetarian lentil burgers with lemon-basil mayonnaise made using lentils, mushrooms, peas, garlic, and cornmeal. This filling Vegetarian Lentil Patty recipe works great for dinner and takes around 70 minutes to make, serving 6 people.

Giada Lentil Burgers Ingredients

• ½ cup of extra-virgin olive oil
• 2 large shallots, minced
• 1½ teaspoons of kosher salt
• ½ teaspoon of freshly ground black pepper
• 2 garlic cloves, minced
• 4 ounces of button mushrooms, finely diced
• 2 tablespoons of fresh thyme leaves, chopped
• ½ cup of frozen petite green peas, thawed
• 2 (15-ounce) cans of lentils, rinsed and drained
• ½ cup plus ⅓ cup of cornmeal
• 2 tablespoons of egg-free mayonnaise (such as Vegenaise)
• 1 tablespoon of fresh lemon juice

For the Basil Mayo:

• 1 cup of egg-free mayonnaise (such as Vegenaise)
• ½ cup of fresh basil leaves, chopped
• Grated zest of 1 large lemon

For Serving:

• 1 head of butter lettuce, leaves separated
• 2 plum tomatoes, thinly sliced

How To Make Giada Lentil Burgers

1. Cook the Shallots: Heat ¼ cup of olive oil in a 12-inch nonstick skillet over medium-high heat. Add the minced shallots, ¾ teaspoon of kosher salt, and ¼ teaspoon of black pepper. Cook, stirring frequently, until the shallots become soft and translucent, about 3 minutes.
2. Add Garlic and Mushrooms: Stir in the minced garlic, diced mushrooms, and chopped thyme. Add the remaining ¾ teaspoon of salt and ¼ teaspoon of black pepper. Continue cooking, stirring occasionally, until the mushrooms are soft and have released their moisture, around 6 to 8 minutes. Set the mixture aside to cool slightly.
3. Prepare Lentil Mixture: In a food processor, blend the thawed peas and half of the drained lentils until smooth. Transfer this mixture to a medium bowl, and stir in the remaining lentils, ⅓ cup of cornmeal, egg-free mayonnaise, lemon juice, and the cooled mushroom mixture. Mix until fully combined.
4. Form the Patties: Shape the mixture into 6 patties, each about 3 inches thick. Sprinkle ¼ cup of cornmeal onto a baking sheet, and place the patties on top. Sprinkle the remaining ¼ cup of cornmeal over the patties, ensuring they are well-coated. Refrigerate the patties for at least 30 minutes to help them firm up.
5. Cook the Patties: In the same skillet, heat the remaining ¼ cup of olive oil over medium heat. Once the oil is hot, add the patties and cook them for about 4 minutes on each side, or until they are golden brown and crispy.
6. Make the Basil Mayo: While the patties are cooking, combine the egg-free mayonnaise, chopped basil, and lemon zest in a small bowl. Stir until smooth and well blended.
7. Assemble the Burgers: Spread the basil mayo generously over each lentil burger. Layer the butter lettuce leaves and sliced tomatoes onto your serving plates or burger buns if using.
8. Serve and Enjoy: Place the golden-brown lentil patties on top of the lettuce and tomato, then serve immediately while everything is fresh and warm.

Recipe Tips

• Add extra texture with nuts: Toast some finely chopped walnuts or pecans and fold them into the lentil mixture to add a nice crunch and depth of flavor to your patties.
• Make it gluten-free: If you’re avoiding gluten, be sure to use certified gluten-free cornmeal. Some brands may contain traces of gluten, so it’s essential to check the label carefully.
• Freeze the patties for later: You can shape the lentil patties and freeze them before cooking. Place them in a single layer on a baking sheet, freeze, then transfer to freezer bags.
• Spice it up: Add some heat by mixing in finely chopped jalapeños or a pinch of cayenne pepper into the patty mixture. This will give the burgers a nice kick without overpowering the other flavors.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Swiss Chard Rolls
• Giada Stuffed Bell Peppers
• Giada Lamb Osso Buco