Philly "Cheesesteak" Lentil Burger
with peppers / provolone / lemony green beans
Piled high with peppers and onions, these Cheesesteak-inspired lentil burgers are a delicious vegetarian twist on a summer classic.
Ingredients
- Bell peppers, any color - 1 , thinly sliced
- Onions, medium - 1 , thinly sliced
- Lentils, cooked - 2 cups (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions)
- Instant oats - 1/4 cup (be sure to get instant oats, not rolled or quick cook oats)
- Flour, all-purpose - 1 Tbsp
- Garlic powder - 1/2 tsp
- Paprika - 1/2 tsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Mayonnaise - 3 Tbsp
- Mustard, Dijon - 1 Tbsp
- Oil, cooking - 1 Tbsp
- Cheese, provolone - 4 slices
- Hamburger buns - 4
- Pickles, any sliced (opt) - for serving
- Green beans - 1 lb , trimmed
- Oil, cooking - 1 Tbsp
- Red pepper flakes (opt) - 1/2 tsp
- Lemon juice - 2 tsp
Prep
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Bell peppers / Onions / Green beans - Prep as directed. Store bell peppers and onions in one container. Store green beans separately. (Can be done up to 5 days ahead)
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Make lentil burgers - In a mixing bowl, combine lentils, instant oats, flour, garlic powder, paprika, salt, and black pepper. Use a fork to gently mash the lentils and combine all of the ingredients until they stick together and can easily be formed into patties. If the mixture is too wet to stick together, add more flour a bit at a time. If it is too dry, add some water. Once the mixture holds together when you press it between your palms, form it into patties (1 / serving). (Can be done 1 day ahead)
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Pre-cook green beans - Place beans in a microwave-safe dish and cover with a damp paper towel. Cook on high until beans begin to turn tender, 3 to 5 minutes (if your beans are very thin or if you like them firm, you can skip this step).
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Make dijonnaise - Mix together mayonnaise and mustard until well combined.
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Make
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Heat a large skillet or grill pan with cooking oil (portion for burgers) over medium heat. Add bell peppers and onions to heated oil and saute with a pinch of salt until very tender, 6 to 8 minutes. Transfer to a bowl and cover to keep warm.
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Return pan to stove and increase to high heat (add another spash of oil if the pan looks dry). Add lentil burgers and cook on both sides until golden brown and cooked through, 8 to 10 minutes total. When burgers are nearly done, top with cheese slices.
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While lentil burgers cook, heat a second skillet with cooking oil (portion for green beans) over medium heat. To heated oil, add green beans, red pepper flakes (if using), and some salt. Saute green beans until tender and beginning to brown in spots, 5 to 6 minutes. Remove from heat and toss with lemon juice.
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Toast hamburger buns.
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Spread buns with dijonnaise and top with lentil burgers, peppers and onions, and pickles (if using). Enjoy with green beans on the side.
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