Veggie Burger

• 34 cup dried brown lentils, rinsed and picked over
• 2 12 teaspoons table salt
• 34 cup bulgur
• 2 tablespoons vegetable oil
• 2 medium onions, chopped fine (2 cups)
• 1 celery rib, chopped fine (about 1/2 cup)
• 1 small leek, chopped fine (about 1/2 cup)
• 2 garlic cloves, minced
• 1 lb cremini mushroom, cleaned and sliced about 1/4 inch thick (about 6 1/2 cups)
• 1 cup unsalted cashews
• 13 cup mayonnaise
• 2 cups panko breadcrumbs (Japanese bread crumbs)
• ground black pepper

1. Bring 3 cups water, lentils, and 1 teaspoon salt to boil in medium saucepan over high heat; reduce heat to medium-low and simmer, uncovered, stirring occasionally, until lentils are just beginning to fall apart, about 25 minutes.
2. Drain in fine-mesh strainer.
3. Line baking sheet with triple layer paper towels and spread drained lentils over.
4. Gently pat lentils dry with additional paper towels; cool lentils to room temperature.
5. While lentils simmer, bring 2 cups water and 1/2 teaspoon salt to boil in small saucepan.
6. Stir bulgur wheat into boiling water and cover immediately; let stand off heat until water is absorbed, 15 to 20 minutes.
7. Drain in fine-mesh strainer; use rubber spatula to press out excess moisture.
8. Transfer bulgur to medium bowl and set aside.
9. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering.
10. Add onions, celery, leek, and garlic; cook, stirring occasionally, until vegetables begin to brown, about 10 minutes.
11. Spread vegetable mixture on second baking sheet to cool; set aside.
12. Add remaining 1 tablespoon oil to now-empty skillet; heat over high heat until shimmering.
13. Add mushrooms and cook, stirring occasionally, until golden brown, about 12 minutes.
14. Spread mushrooms on baking sheet with vegetable mixture; cool to room temperature, about 20 minutes.
15. Process cashews in food processor until finely chopped, about fifteen 1-second pulses (do not wash food processor blade or bowl); stir into bowl with bulgur along with cooled lentils, vegetable-mushroom mixture, and mayonnaise.
16. Transfer half of mixture to now-empty food processor and pulse until coarsely chopped, fifteen to twenty 1-second pulses; mixture should be cohesive but roughly textured.
17. Transfer processed mixture to large bowl; repeat with remaining unprocessed mixture and combine with first batch.
18. Stir in panko, 1 teaspoon salt, and pepper to taste.
19. Line baking sheet with paper towels.
20. Divide mixture into 12 portions, about 1/2 cup each, shaping each into tightly packed patty, 4 inches in diameter and 1/2 inch thick; set patties on baking sheet; paper towels will absorb excess moisture.
21. (Patties can be covered with plastic wrap and refrigerated up to 3 days.
22. ).

brown lentils, salt, bulgur, vegetable oil, onions, celery, garlic, cremini mushroom, unsalted cashews, mayonnaise, breadcrumbs, ground black pepper

Taken from www.food.com/recipe/veggie-burger-177620 (may not work)