Jack's Veggie Burger
Jack's Veggie Burger recipe
Yield
8 servingsPrep
20 minCook
20 minReady
2 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
lentils
cooked |
|
| 1 | cup |
mushrooms, portabello
smoked |
*
|
| 1 | cup |
cracked wheat (bulgur)
|
|
| 2 | cloves |
garlic
roasted |
|
| 1 | cup |
bread crumbs
|
|
| 1 | tablespoon |
worcestershire sauce
vegetarian version |
|
| 2 | tablespoons |
walnut oil
|
|
| ¼ | teaspoon |
tarragon leaves
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
lentils
cooked |
|
| 237 | ml |
mushrooms, portabello
smoked |
*
|
| 237 | ml |
cracked wheat (bulgur)
|
|
| 2 | cloves |
garlic
roasted |
|
| 237 | ml |
bread crumbs
|
|
| 15 | ml |
worcestershire sauce
vegetarian version |
|
| 3E+1 | ml |
walnut oil
|
|
| 1.3 | ml |
tarragon leaves
|
|
Directions
In a large mixing bowl, mash lentils until smooth.
Add all other ingredients and mix until thoroughly combined.
Refrigerate for at least 2 hours. Form into burgers.
Brush the burgers with olive oil and grill for 6 minutes on each side or until done.
Serve hot with your favorite condiments.
