Plantain Lentil Burger

Ingredients

• 1 cup dry red lentils
• Nonstick cooking spray
• 1 cup coarsely chopped DOLE^® Mushrooms
• 2 green DOLE^® Plantains, peeled and coarsely chopped (about 2 cups)
• ½ small DOLE^® Red Onion, coarsely chopped
• ½ cup chopped dry roasted unsalted cashews
• ½ DOLE^® Lemon, juiced (about 2 tablespoons)
• ½ cup whole wheat panko breadcrumbs
• 2 tablespoons less-sodium soy sauce
• 1 tablespoon chopped fresh parsley
• 1½ teaspoons garlic powder
• 1 teaspoon kosher salt
• 6 100% whole wheat hamburger buns, split
• 2 cups DOLE^® Butter Bliss
• Fat free mayonnaise, ketchup and/or mustard for serving (optional)

Directions

1. Line a rimmed baking pan with parchment paper. Prepare lentils as label directs; drain well and cool slightly.
2. Heat a nonstick skillet over medium-high heat; spray with nonstick cooking spray. Add mushrooms and cook 5 minutes or until mushrooms have released their moisture, stirring occasionally; cool slightly.
3. Pulse plantains, onion, cashews, lentils and mushrooms in a food processor until small crumbs form; transfer to a large bowl. Add lemon juice, breadcrumbs, soy sauce, parsley, garlic powder and salt; mash slightly with a potato masher or back of a fork until well combined. Form plantain mixture into 6 (4-inch) patties; place on prepared pan and freeze 1 hour.
4. Prepare outdoor grill for direct grilling over medium-high heat. Spray both sides of patties with nonstick cooking spray; place on hot grill rack, cover and cook 10 minutes or until lightly browned, turning once. During last minute of cooking, spray cut sides of buns with nonstick cooking spray and place, cut side down, on grill rack; cook 1 minute or until lightly toasted.
5. Serve burgers in buns topped with lettuce blend, and mayonnaise, ketchup and/or mustard, if desired.