Air-Fryer Make-Ahead Lentil and Mushroom Burgers
By Sam BlockPublished on April 20, 2022
Time
45 minutes
Yield
Makes 6 patties
Ingredients
8 ounces cremini or white mushrooms, trimmed and quartered½ cup raw cashews 1 celery rib, cut into 1-inch pieces1 shallot, quartered½ cup medium-grind bulgur ¼ cup water 3 tablespoons extra-virgin olive oil ½ teaspoon table salt 1 (15-ounce) can brown lentils, rinsed½ cup panko bread crumb 1–6 slices deli cheese (optional)1–6 hamburger buns, toasted if desired
Before You Begin
The number of patties you can cook at one time will depend on the size of your air fryer. Serve with your favorite toppings and roasted sweet potato wedges, if desired.
Instructions
- Pulse mushrooms, cashews, celery, and shallot in food processor until finely chopped, about 10 pulses, scraping down sides of bowl as needed. Transfer vegetables to large bowl and stir in bulgur, water, oil, and salt. Microwave, stirring occasionally, until bulgur is softened and most of liquid has been absorbed, about 6 minutes. Let cool slightly.
- Lightly spray base of air-fryer basket with canola oil spray. Vigorously stir lentils and panko into vegetable- bulgur mixture until well combined and mixture forms cohesive mass. Using your lightly moistened hands, divide mixture into 6 equal portions (about ½ cup each), then tightly pack each portion into ½-inch-thick patty.
- Space up to 4 patties at least ½ inch apart in prepared basket. Place basket into air fryer and set temperature to 400 degrees. Cook until patties are golden brown and crisp, 10 to 15 minutes. Turn off air fryer. Top each burger with 1 slice cheese, if using; let sit in warm air fryer until melted, about 1 minute. If desired, arrange bun tops and bottoms cut side up in now-empty basket. Return basket to air fryer, set temperature to 400, and cook until buns are lightly toasted, 4 to 6 minutes. Serve burgers on buns.
- Evenly space any remaining patties on parchment paper–lined rimmed baking sheet and freeze until firm, about 1 hour. Stack patties between pieces of parchment, wrap in plastic wrap, and place in zipper-lock freezer bag. Patties can be frozen for up to 1 month. Cook frozen patties as directed; do not thaw.
Time
45 minutesYield
Makes 6 pattiesIngredients
8 ounces cremini or white mushrooms, trimmed and quartered
½ cup raw cashews
1 celery rib, cut into 1-inch pieces
1 shallot, quartered
½ cup medium-grind bulgur
¼ cup water
3 tablespoons extra-virgin olive oil
½ teaspoon table salt
1 (15-ounce) can brown lentils, rinsed
½ cup panko bread crumb
1–6 slices deli cheese (optional)
1–6 hamburger buns, toasted if desired
Ingredients
8 ounces cremini or white mushrooms, trimmed and quartered
½ cup raw cashews
1 celery rib, cut into 1-inch pieces
1 shallot, quartered
½ cup medium-grind bulgur
¼ cup water
3 tablespoons extra-virgin olive oil
½ teaspoon table salt
1 (15-ounce) can brown lentils, rinsed
½ cup panko bread crumb
1–6 slices deli cheese (optional)
1–6 hamburger buns, toasted if desired
Ingredients
8 ounces cremini or white mushrooms, trimmed and quartered
½ cup raw cashews
1 celery rib, cut into 1-inch pieces
1 shallot, quartered
½ cup medium-grind bulgur
¼ cup water
3 tablespoons extra-virgin olive oil
½ teaspoon table salt
1 (15-ounce) can brown lentils, rinsed
½ cup panko bread crumb
1–6 slices deli cheese (optional)
1–6 hamburger buns, toasted if desired
Why This Recipe Works
Using the air fryer to cook these patties meant that they were ready from fresh or frozen in just 10 minutes. An earthy mix of canned lentils, bulgur, and panko paired with shallot and celery gave our burgers a flavorful, hearty meatless base. Cremini mushrooms and a surprising addition—chopped cashews—created rich meatiness. Chopping everything in the food processor made for a cohesive and even-textured mix, and olive oil provided fat to bind the patties. Microwaving the mixture helped soften the bulgur and allowed the flavors to meld. Look for medium-grind bulgur (labeled “#2”), which is roughly the size of mustard seeds. Avoid coarsely ground bulgur; it will not cook through in time.
Before You Begin
The number of patties you can cook at one time will depend on the size of your air fryer. Serve with your favorite toppings and roasted sweet potato wedges, if desired.
Instructions
- Pulse mushrooms, cashews, celery, and shallot in food processor until finely chopped, about 10 pulses, scraping down sides of bowl as needed. Transfer vegetables to large bowl and stir in bulgur, water, oil, and salt. Microwave, stirring occasionally, until bulgur is softened and most of liquid has been absorbed, about 6 minutes. Let cool slightly.
- Lightly spray base of air-fryer basket with canola oil spray. Vigorously stir lentils and panko into vegetable- bulgur mixture until well combined and mixture forms cohesive mass. Using your lightly moistened hands, divide mixture into 6 equal portions (about ½ cup each), then tightly pack each portion into ½-inch-thick patty.
- Space up to 4 patties at least ½ inch apart in prepared basket. Place basket into air fryer and set temperature to 400 degrees. Cook until patties are golden brown and crisp, 10 to 15 minutes. Turn off air fryer. Top each burger with 1 slice cheese, if using; let sit in warm air fryer until melted, about 1 minute. If desired, arrange bun tops and bottoms cut side up in now-empty basket. Return basket to air fryer, set temperature to 400, and cook until buns are lightly toasted, 4 to 6 minutes. Serve burgers on buns.
- Evenly space any remaining patties on parchment paper–lined rimmed baking sheet and freeze until firm, about 1 hour. Stack patties between pieces of parchment, wrap in plastic wrap, and place in zipper-lock freezer bag. Patties can be frozen for up to 1 month. Cook frozen patties as directed; do not thaw.
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