Ultimate Veggie Burgers

Name: Ultimate Veggie Burgers
Yield: Makes 12 (4-inch) burgers
Ingredients: 3/4 cup, dried brown lentils, rinsed and picked over; 2 1/2 teaspoons, table salt; 3/4 cup medium-grind, bulgur; 2 tablespoons, vegetable oil; 2 , medium onions, chopped fine (2 cups); 1 rib, celery (large), chopped fine (about 1/2 cup); 1 , small leek, white and light green parts only, chopped fine (about 1/2 cup); 2 medium cloves, garlic, minced or pressed through garlic press (2 teaspoons); 1 pound, cremini mushrooms (or white), cleaned and sliced about 1/4 inch thick (about 6 1/2 cups); 1 cup, raw unsalted cashews; 1/3 cup, mayonnaise; 2 cups, panko (Japanese bread crumbs); , Ground black pepper; 12 , burger buns for serving

37 comments

Appears in Cook's Illustrated July/August 2005

Store-bought veggie burgers border on inedible, but most homemade renditions are a lot of work. Could we develop a recipe that was really worth the effort?

SERVESMakes 12 (4-inch) burgers

TIME2½ hours, plus 20 minutes cooling

WHY THIS RECIPE WORKS

Because we found that veggie burger recipes made with soy-based products produced bland, sour, or gummy patties, we turned to lentils and bulgur, which, when combined, fully resolved the texture problem. To replace the meatlike taste in our...

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