Cook Without Book

Prep Time:  20 minutes Cook Time:  25 minutes Yield:  Makes 8 burgers (serving size: 1 burger)                 Ingredients 1  large garlic clove, chopped 1/2 pound   cremini mushrooms, stems removed 1 tablespoon   fresh thyme leaves 2 tablespoons   olive oil, divided 1  large onion, chopped (about 3 cups) 1 cup   canned lentils, rinsed and drained 3/4 cup   whole-wheat breadcrumbs 1  large egg, whisked 1 teaspoon   salt 1/2 cup   yellow cornmeal 2 ounces   goat cheese, crumbled (about 1/4 cup) 6  whole-grain buns 8  tomato slices (optional) Fresh basil leaves (optional) Preparation 1. Pulse first 3 ingredients in food processor until finely chopped. 2. Heat 1 tablespoon oil over medium-high heat in a skillet; turn down to medium, and cook onion, stirring occasionally, about 15 minutes or until golden brown. Add mushroom mixture, and coo...

                            Ingredients 2 tablespoons   olive oil 1  large or 2 medium onions, halved and thinly sliced 1  carrot, chopped Salt and freshly ground pepper 2 tablespoons   tomato paste 1  sprig fresh thyme, or 1/2 tsp dried 2 pounds   tomatoes, cored and chopped, or 1 (28-ounce) can diced tomatoes, including the juice 2-3 cups   water or tomato juice 1 teaspoon   sugar, optional 1/4 cup   chopped fresh basil leaves for garnish, optional Preparation 1. Put the oil in a large pot over medium heat. When it's hot, add the onion and carrot, sprinkle with salt and pepper, and cook, stirring, until the vegetables begin to soften (3-5 minutes). Add the tomato paste, lower the heat a bit, and continue to cook, stirring to coat the vegetables with the paste, until the paste begins to darken--don't let it burn (1-2 minutes). 2. Strip the thyme lea...

                 Ingredients 1/2 cup   Hellmann's® or Best Foods® Mayonnaise Dressing with Olive Oil, divided 1/4 cup   chopped fresh basil leaves 2 tablespoons   finely chopped oil-cured black olives 8  slices rustic whole grain bread (about 1/2-inch thick) 1  small zucchini, thinly sliced 4  slices provolone cheese 1  jar (7 oz.) roasted red peppers, drained and sliced Preparation 1. Combine 1/4 cup Hellmann's® or Best Foods® Mayonnaise Dressing with Olive Oil, basil with olives in small bowl. Evenly spread bread slices with mayonnaise mixture, then layer 4 bread slices with zucchini, provolone, peppers and bacon. Top with remaining 4 bread slices. 2. Spread remaining Mayonnaise on outside of sandwiches and cook in 12-inch nonstick skillet or grill pan over medium heat, turning once, until sandwiches are golden brown and cheese is melted, about 4 minutes.