Mushroom Lentil Burgers

Ingredients

• 0.5 cup baby arugula 
• 8 ounce precooked beluga lentils black (such as Archer Farms)
• 0.5 teaspoon pepper black freshly ground
• 6 ounces pre cremini mushrooms 
• 4 teaspoons dijon mustard divided
• 1 large eggs lightly beaten
• 2 teaspoons thyme leaves fresh chopped
• 2  garlic cloves chopped
• 1 ounce goat cheese crumbled
• 5  hamburger buns whole-wheat divided toasted
• 0.3 teaspoon kosher salt 
• 1.5 tablespoons canola mayonnaise 
• 1 tablespoon olive oil extra-virgin divided
• 0.8 cup onion chopped

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• broiler

Directions

1. Preheat broiler.
2. Heat a large nonstick skillet over medium-high heat.
3. Add 1 teaspoon oil to pan; swirl to coat.
4. Add onion and garlic; saut 3 minutes or until onion is tender.
5. Remove from heat.
6. Place 1 bun in a food processor; process until coarse crumbs form.
7. Remove breadcrumbs from food processor; set aside.
8. Combine mushrooms, lentils, 2 teaspoons mustard, and the next 3 ingredients (through salt) in food processor; pulse to combine.
9. Combine onion mixture, breadcrumbs, mushroom mixture, and egg in a large bowl, stirring well. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty.
10. Heat a large nonstick skillet over medium-high heat.
11. Add the remaining 2 teaspoons oil to pan; swirl to coat.
12. Add patties; cook for 4 minutes on each side or until browned.
13. Remove patties from pan; arrange in a single layer on a baking sheet.
14. Sprinkle patties evenly with cheese.
15. Place under broiler for 2 minutes or until cheese is softened.
16. Combine canola mayonnaise and remaining 2 teaspoons mustard in a small bowl.
17. Spread the top half of each of the remaining 4 buns with 2 teaspoons mayonnaise mixture. Top each bottom half of bun with 1 patty. Divide arugula evenly among burgers; top with top half of bun, mayonnaise-coated side down.