Recipe

For The Burgers:
Step 1: In a 12″ nonstick skillet, heat 1?4 cup of the oil over medium-high heat. Add the shallots, 3?4 tsp of the salt and 1?4 tsp of the pepper. Cook until soft, about 3 minutes.

Step 2: Add the garlic, mushrooms, thyme, the remaining 3?4 tsp salt and the remaining 1?4 tsp pepper.

Step 3: Cook until the mushrooms are soft, 6-8 minutes. Set aside to cool slightly.

Step 4: In a food processor, puree the peas and half of the lentils until smooth. Transfer to a medium bowl.

Step 5: Add the remaining lentils,?1?3 cup of the cornmeal, the mayonnaise, lemon juice and the mushroom mixture. Form the mixture into 6 (3″ thick) patties.

Step 6: Sprinkle 1?4 cup of the remaining cornmeal on a baking sheet. Put the formed patties on top of the cornmeal. Sprinkle the remaining 1?4 cup cornmeal on top of the patties. Refrigerate for at least 30 minutes.

Step 7: Heat the remaining 1?4 cup olive oil in the same skillet over medium heat. Add the patties and cook until they are golden brown, 4 minutes per side.

For The Mayonnaise:
Step 1: In a small bowl, mix together the mayonnaise, basil and lemon zest until smooth.

Step 2: Smear the mayonnaise on the lentil burgers. Serve over the lettuce and tomato slices.

Cook’s Note:
For mini burgers, form the mixture into 12 2″ thick patties. For sprinkling on the baking sheet and over the burgers, you’ll need just 1/4 cup cornmeal (instead of 1/2 cup).

See more recipes from Giada’s Feel Good Food.

Reprinted from Giada’s Feel Good Food Copyright 2013 by Giada De Laurentiis. Published by Clarkson Potter, an imprint of the Crown Publishing Group, a division of Random House, LLC, a Penguin Random House Company.