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Viking Veggie Burgers with Smoked Gouda

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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Ingredients
  

Ingredients

    Burgers

    • 1 cup brown lentils
    • 6 ounces portobello mushroom caps
    • 2 tablespoons olive oil
    • 1 teaspoon fresh thyme leaves
    • ¾ teaspoon kosher salt separated
    • ¾ ground black pepper separated
    • 1 onion chopped
    • 2 bell peppers 1 red, 1 green, cored and chopped
    • 1 celery stalk chopped
    • 1 carrot peeled and chopped
    • 1 tablespoon minced garlic
    • 1 tablespoon tamari or soy sauce
    • 2 tablespoons balsamic vinegar
    • 1 teaspoon dry mustard
    • 1 cup plain breadcrumbs

    Toppings

    • 1 tablespoon olive oil
    • 1 large sweet onion halved and thinly sliced
    • 10 ounces cremini mushrooms sliced
    • ¼ teaspoon kosher salt
    • ¼ teaspoon ground black pepper
    • 1 tablespoon canola oil
    • 8 thick slices smoked Gouda
    • 8 burger rolls
    • Lettuce tomato, pickle, or other desired garnishes

    Instructions
     

    Instructions

      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, thyme, ¼ teaspoon salt, and ¼ teaspoon pepper. Roast mushrooms until tender, about 15 minutes. Cool 5 minutes, then dice.
      • Heat remaining tablespoon olive oil in large sauté pan over medium-high heat. Add 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 ½ teaspoon black pepper, and mix lightly. Shape mixture into 8 burgers and flatten each to ¼-inch thickness; refrigerate 15 minutes.

      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.
      • 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.