Lentil-walnut Burgers Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3/4 cup: Dry lentils,
1 1/2 cup: Water,
2 tsp: Cider vinegar,
1 tbsp: Butter,
1 cup: Onion, finely minced
2: Garlic cloves, crushed
10 large: Mushrooms, minced
1/2 cup: Walnuts, finely minced
1 small: Celery stalk, finely minced
1 tsp: Salt,
Freshly ground black pepper,
1/2 tsp: Dry mustard,
1 tbsp: Dry sherry,
1/2 cup: Raw wheat germ,
Directions:
This takes about 40 minutes to prepare: you can do "part 1" while
"part 2" is cooking, plus about 1 hour to chill, then 15 minutes to
cook.
Makes between 4 to 6 servings, depending on the size of patties you
make and the hunger of participants.
Note: uncooked burgers may be individually wrapped and frozen.
Part 1: Bring lentils and water to a boil in saucepan. Lower the
heat, and simmer, partly-covered, 30 minutes, or until lentils are
soft, and liquid is gone. Place in large-ish bowl. Add vinegar, and
mash.
Part 2: Saute remaining ingredients, except for wheat germ, together
over medium-low heat 10 to 15 minutes, or until all is tender. Add to
the mashed lentils, and mix well. Add wheat germ and mix again. Chill
for about 1 hour.
The Burgers:
1. Make 4-inch patties from chilled burger-mixture. For freezing,
make patties, place wax paper between each patty and stack; wrap well
and freeze (or wrap individually).
2. Fry burgers in butter until brown, *or* broil about 8 minutes on
each side. Try putting sesame seeds in pan to keep burgers from
sticking to pan, if it is a problem.
3. Serve either as patties, or as burgers in a whole-wheat bun. Good
with cheese melted on top, basil sprinkled on each burger is tasty
also.
I think I got this one out of the Moosewood Cookbook a few years
back...
From: Julie Rampke
Source from luhu.jp
"part 2" is cooking, plus about 1 hour to chill, then 15 minutes to
cook.
Makes between 4 to 6 servings, depending on the size of patties you
make and the hunger of participants.
Note: uncooked burgers may be individually wrapped and frozen.
Part 1: Bring lentils and water to a boil in saucepan. Lower the
heat, and simmer, partly-covered, 30 minutes, or until lentils are
soft, and liquid is gone. Place in large-ish bowl. Add vinegar, and
mash.
Part 2: Saute remaining ingredients, except for wheat germ, together
over medium-low heat 10 to 15 minutes, or until all is tender. Add to
the mashed lentils, and mix well. Add wheat germ and mix again. Chill
for about 1 hour.
The Burgers:
1. Make 4-inch patties from chilled burger-mixture. For freezing,
make patties, place wax paper between each patty and stack; wrap well
and freeze (or wrap individually).
2. Fry burgers in butter until brown, *or* broil about 8 minutes on
each side. Try putting sesame seeds in pan to keep burgers from
sticking to pan, if it is a problem.
3. Serve either as patties, or as burgers in a whole-wheat bun. Good
with cheese melted on top, basil sprinkled on each burger is tasty
also.
I think I got this one out of the Moosewood Cookbook a few years
back...
From: Julie Rampke
Source from luhu.jp