Lentil-Walnut Burgers

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Lentil-Walnut Burgers

 

Previously posted: vegetarian.about.com

Recipe By : Mollie Katzen, The Moosewood Cookbook

Serving Size : 4-6

Preparation Time :1:50

 

3/4 cup dry lentils

1 1/2 cups water

2 tablespoons cider vinegar

1 tablespoon peanut oil or olive oil

1 cup onion, finely minced

4 large cloves garlic, minced

10 large mushrooms, minced

1/2 cup walnuts, very finely minced

1 teaspoon salt

 

**OPTIONAL**

1/2 pound fresh spinach, finely minced

1 teaspoon dry mustard

fresh black pepper, to taste

1/2 cup fine dry breadcrumbs or wheat germ (gluten-free if necessary)

 

Place lentils and water in a small saucepan and bring to a boil. Lower the

heat and simmer, partially covered, for about 30 minutes, or until the

lentils are soft and the liquid is gone. Transfer to a medium-sized bowl,

add vinegar, and mash well. Heat oil in a medium-sized skillet. Add onions

and saute over medium heat for about 5 minutes. Add all remaining

ingredients except breadcrumbs or wheat germ, and saute 5 to 10 minutes, or

until all the vegetables are tender. Add the saute and crumbs to the lentils

and mix well. Chill for about an hour before forming patties. Form

4-inch-diameter burgers. Fry in a small amount of hot oil on both sides

until heated through and crispy on the outside, or broil for 5 to 8 minutes

on each side.

 

NOTES : You can saute the vegetables while the lentils cook. The burgers can

be made up to several days in advance and stored in the refrigerator until

just before cooking. Uncooked burgers can be individually wrapped and

frozen. Defrost before cooking.