Lentil-Walnut Burgers
Yield
6 servingsPrep
100 minCook
15 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
lentils
dry |
|
| 1 ½ | cups |
water
|
|
| 2 | teaspoons |
apple cider vinegar
|
|
| 1 | tablespoon |
butter
|
|
| 1 | cup |
onions
finely minced |
|
| 2 | each |
garlic cloves
crushed |
|
| 10 | large |
mushrooms
minced |
|
| ½ | cup |
walnuts
finely minced |
|
| 1 | small |
celery stalks
finely minced |
*
|
| 1 | teaspoon |
salt
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| ½ | teaspoon |
dry mustard
|
|
| 1 | tablespoon |
sherry
dry |
|
| ½ | cup |
wheat germ
raw |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
lentils
dry |
|
| 355 | ml |
water
|
|
| 1E+1 | ml |
apple cider vinegar
|
|
| 15 | ml |
butter
|
|
| 237 | ml |
onions
finely minced |
|
| 2 | each |
garlic cloves
crushed |
|
| 1E+1 | large |
mushrooms
minced |
|
| 118 | ml |
walnuts
finely minced |
|
| 1 | small |
celery stalks
finely minced |
*
|
| 5 | ml |
salt
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 2.5 | ml |
dry mustard
|
|
| 15 | ml |
sherry
dry |
|
| 118 | ml |
wheat germ
raw |
|
Directions
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: Sauté 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.
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).
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.
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.
