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.

THE BURGERS
1. Combine lentils with 4 cups water in saucepan and boil over mediumhigh 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 tbsp olive oil, the thyme, ¼ tsp each salt and pepper. Roast mushrooms until tender, about 15 minutes. cool 5 minutes, then dice.

2. Heat remaining tbsp 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 tsp salt and black pepper and mix lightly. Shape mixture into 8 burgers and flatten each to ¼-inch thickness; refrigerate 15 minutes.

THE TOPPINGS
3. 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 tbsp 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.

Recipe by Jacqueline Plant
Photo by Caroline Yi