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Viking Veggie Burgers with Smoked Gouda

Viking Veggie Burgers with Smoked Gouda
Serves 8
This meatless burger is a staple on the menu at Club Helsinki—a restaurant/music venue in New York’s Hudson Valley. Even devout carnivores swoon over this veggie version, created more than 15 years ago by co-owner Deborah McDowell.
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BURGERS
  1. 1 cup brown lentils
  2. 6 ounces portobello mushroom caps
  3. 2 tablespoons olive oil
  4. 1 teaspoon fresh thyme leaves
  5. ¾ teaspoon each kosher salt and ground black pepper
  6. 1 Spanish onion, chopped
  7. 2 bell peppers (1 red, 1 green) cored and chopped
  8. 1 celery stalk, chopped
  9. 1 carrot, peeled and chopped
  10. 1 tablespoon minced garlic
  11. 1 tablespoon tamari or soy sauce
  12. 2 tablespoons balsamic vinegar
  13. 1 teaspoon dry mustard
  14. 1 cup plain breadcrumbs
TOPPINGS
  1. 1 tablespoon olive oil
  2. 1 large sweet onion, halved and thinly sliced
  3. 10 ounces cremini mushrooms, sliced
  4. ¼ teaspoon kosher salt
  5. ¼ teaspoon ground black pepper
  6. 1 tablespoon canola oil
  7. 8 thick slices smoked Gouda
  8. 8 burger rolls
  9. Lettuce, tomato, pickle, or other desired garnishes
Instructions
  1. THE BURGERS: Combine lentils with 4 cups water in saucepan and boil over medium-high heat. Reduce heat to medium and cook until lentils are tender, about 25 minutes. Meanwhile, heat oven to 375°F. line a baking sheet with foil. Toss portobello mushroom caps with 1 tablespoon olive oil, the thyme, ¼ teaspon each salt and pepper. Roast mushrooms until tender, about 15 minutes. cool 5 minutes, then dice.
  2. Heat remaining tablespoon olive oil in large sauté pan over medium-high heat. add chopped onion, peppers, celery, carrot, and garlic; sauté until vegetables are soft. Set aside. Drain lentils and mash them in large bowl. Add diced mushrooms, sautéed vegetables, tamari, balsamic vinegar, and mustard. Mix well. add breadcrumbs, remaining ½ teaspoon salt and black pepper and mix lightly. Shape mixture into 8 burgers and flatten each to ¼-inch thickness; refrigerate 15 minutes.
  3. THE TOPPINGS: Heat olive oil in large saucepan over medium-high heat. add sliced onions and cook 5 minutes. add mushrooms, salt, and pepper; cook, stirring, 5 minutes.
  4. To cook burgers, heat 1 tablespoon canola oil in skillet over medium heat. add 4 burgers and cook 5 minutes. Flip burgers 5 minutes more. Top each burger with gouda and cook until cheese melts. Repeat with remaining burgers. Assemble burger, cooked mushrooms, onions, and desired toppings between each roll.
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