Lentil Burgers with Lemon Basil Mayo

For the mayo:
Combine mayonnaise, basil and lemon zest in a small bowl and mix together. I made the whole meal vegan by using and egg-free version of mayo called Vegenaise. Pop in the fridge while you make the burgers.

For the burgers:
Heat ¼ cup olive oil in a skillet over medium heat. Add shallots, ¾ teaspoon salt and ¼ teaspoon pepper. Cook until they start to soften, about 3–5 minutes.

Add mushrooms, garlic, thyme, remaining ¾ teaspoon salt and ¼ teaspoon pepper. Cook until mushrooms are soft, another 6–8 minutes, then let cool.

In a food processor, add peas and half the lentils. Process until smooth.

In a medium bowl, add pureed lentil mixture, cooled shallot and mushroom mixture, ⅓ cup cornmeal, the remaining canned lentils, lemon juice and mayo. Mix together and form patties.

On a baking sheet, sprinkle ¼ cup corn meal. Place lentil burgers on top of the corn meal and sprinkle the top with the remaining ¼ cup corn meal. Refrigerate for 30 minutes.

Heat remaining ¼ cup olive oil in the same skillet over medium heat. Slide cooled lentil burgers in and fry for 5 minutes. Flip and fry on the other side for another 5 minutes.

Place fried lentil burgers on some butter lettuce leaves. Scoop on a dollop of the lemon-basil mayo and enjoy!

Recipe slightly adapted from Giada De Laurentiis and Food Network.