Cooks Illustrated Veggie Burgers

• 3/4 cup dried brown lentils, rinsed and picked over
• 2 1/2 teaspoons table salt
• 3/4 cup bulgur wheat
• 2 tablespoons vegetable oil
• 2 medium onions, chopped fine (2 cups)
• 1 large celery rib, chopped fine (about 1/2 cup)
• 1 small leek, white and light green parts only, chopped fine (about 1/2 cup)
• 2 medium garlic cloves, minced or pressed through garlic press (2 teaspoons)
• 1 pound cremini or white mushrooms, 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

1. Bring 3 cups water, lentils, and 1 tsp salt to boil in medium saucepan over high heat; reduce heat and simmer, uncovered, stirring occasionally, until lentils are just beginning to fall apart, about 25 minutes. Drain and dry. Cool lentils to room temperature.
2. While lentils simmer, bring 2 cups water and 1/2 tsp salt to boil in small saucepan. Stir bulgur wheat into boiling water and cover; let stand off heat until water is absorbed, 15-20 minutes. Drain in fine-mesh strainer; press out excess moisture. Transfer bulgur to medium bowl and set aside.
3. Heat 1 tbsp oil in 12-inch nonstick skillet over medium-high heat. Add onions, celery, leek, and garlic; cook, stirring occasionally, until vegetables begin to brown, about 10 minutes. Spread vegetable mixture on second baking sheet to cool; set aside. Add remaining 1 tbsp oil to skillet; heat then add mushrooms and cook, stirring occasionally, until golden brown, about 12 minutes. Spread mushrooms on baking sheet with vegetable mixture; cool to room temperature.
4. Process cashews in food processor until finely chopped; stir into bulgur along with cooled lentils, vegetable-mushroom mixture, and mayonnaise. Transfer half of mixture to food processor and pulse until coarsely chopped; mixture should be cohesive but roughly textured. Transfer mixture to large bowl; repeat with remaining mixture. Stir in panko, 1 teaspoon salt, and pepper to taste.
5. Line baking sheet with paper towels. Divide mixture into 12 portions, about 1/2 cup each; set patties on baking sheet. (Patties can be covered with plastic wrap and refrigerated up to 3 days.)
6. Grill burgers, without moving them, until well browned, about 5 minutes; flip burgers and continue cooking until well browned on second side, about 5 minutes.

brown lentils, salt, bulgur wheat, vegetable oil, onions, celery, only, garlic, cremini, unsalted cashews, mayonnaise, ground black pepper, serving

Taken from www.epicurious.com/recipes/member/views/cooks-illustrated-veggie-burgers-50038764 (may not work)