Veggie Burger

Directions

1. 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. 2
   Drain in fine-mesh strainer.
3. 3
   Line baking sheet with triple layer paper towels and spread drained lentils over.
4. 4
   Gently pat lentils dry with additional paper towels; cool lentils to room temperature.
5. 5
   While lentils simmer, bring 2 cups water and 1/2 teaspoon salt to boil in small saucepan.
6. 6
   Stir bulgur wheat into boiling water and cover immediately; let stand off heat until water is absorbed, 15 to 20 minutes.
7. 7
   Drain in fine-mesh strainer; use rubber spatula to press out excess moisture.
8. 8
   Transfer bulgur to medium bowl and set aside.
9. 9
   Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering.
10. 10
    Add onions, celery, leek, and garlic; cook, stirring occasionally, until vegetables begin to brown, about 10 minutes.
11. 11
    Spread vegetable mixture on second baking sheet to cool; set aside.
12. 12
    Add remaining 1 tablespoon oil to now-empty skillet; heat over high heat until shimmering.
13. 13
    Add mushrooms and cook, stirring occasionally, until golden brown, about 12 minutes.
14. 14
    Spread mushrooms on baking sheet with vegetable mixture; cool to room temperature, about 20 minutes.
15. 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. 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. 17
    Transfer processed mixture to large bowl; repeat with remaining unprocessed mixture and combine with first batch.
18. 18
    Stir in panko, 1 teaspoon salt, and pepper to taste.
19. 19
    Line baking sheet with paper towels.
20. 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. 21
    (Patties can be covered with plastic wrap and refrigerated up to 3 days.
22. 22
    ).