I have another recipe submission for the Saucy Mama Fab with Five Recipe Challenge to share with you today, but first, I have some fun contest-related news for you. As part of my contest entry, one of you can win a Saucy Mama condiment kit!
Just comment here answering one of these questions by next Sunday, May 22nd.
- If you were going to have your own line of food products, what would it be?
- More importantly… what would you name your brand?!
- What’s your favorite way to enjoy mustard in the summer?
I’ll choose a winner, and if you’re lucky, it’ll be you. And you’ll be bathing in sauces in mustards before you know it!
This recipe was heavily influenced on the amazing weather we had here in upstate NY last week. There’s just something about sunny, 70-degree days that makes me crave burgers and salads. Since I rarely have ground meat on hand, and have recently been on a mission to eat what food I already have, I searched my cabinets for an alternative (vegetarian) burger option, and spotted a bag of lentils begging to be used.
On their own, lentils can be pretty bland, but I’ve found that if you add the right flavors, they really come alive. After tasting the Saucy Mama Tarragon Lemon mustard, I knew this was just the flavor enhancer for my lentil burgers. And best yet, other than an egg and panko breadcrumbs, that’s the only thing I added to them!
These lentil burgers make a perfect summer lunch or light dinner, especially when topped with lightly sautéed arugula (alternatively, you can slice the lentil burger in half and stuff it with the arugula, as shown above).
Tarragon Lemon Lentil Burgers
- 1 1/2 cups cooked brown lentils
- 1 large egg
- 1/2 cup panko breadcrumbs
- 1/4 cup + 2 tbsp. Saucy Mama Tarragon Lemon Mustard
- 5 oz. fresh baby arugula
- 3 tbsp. olive oil
- Salt and pepper, to taste
Place cooked lentils in bowl of 6-cup food processor; pulse until lentils are mashed, leaving some whole.
In medium mixing bowl, stir mashed lentils, egg, breadcrumbs, and 1/4 cup mustard until combined. Cover bowl with plastic wrap; refrigerate 30 minutes.
Form mixture into four 1-inch thick patties. In large skillet, heat 1 tablespoon olive oil over medium heat. Cook patties 6 to 8 minutes on each side. Remove from heat; keep burgers warm until serving.
Meanwhile, in medium mixing bowl, combine remaining 2 tablespoons mustard and olive oil; whisk to combine. Add arugula; toss until arugula is coated well.
In large skillet, cook arugula mixture over medium heat just until begins to wilt. Remove from heat. To serve, top each lentil burger with arugula. Season with salt and pepper to taste.