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Lentil Walnut Burgers

September 26, 2009
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I have never been a veggie burger kinda gal. Patties that taste like ground erasers just don’t do it for me. But I recently discovered a recipe that resolves the texture and taste issues. It ain’t no dead cow on a bun, but I highly recommend giving them a try. Even if you’re a committed carnivore.

Lentil-Walnut Burgers

3/4 C dried lentils
1 1/2 C water
2 Tbs cider vinegar (I didn’t have any of this and they tasted fine without.)
1 Tbs peanut or olive oil
1 C finely minced onion
4 – 5 large garlic cloves, minced
approx 10 large mushrooms, minced
1/2 C finely minced walnuts
1 tsp salt
OPTIONAL: 1/2 lb fresh spinach, finely minced
1 tsp dry mustard
fresh black pepper
1/2 C fine bread crumbs or wheat germ

1) 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.
2) Heat oil in a medium sized skillet. Add onions and saute over medium heat for 5 minutes. Add all remaining ingredients except bread crumbs or wheat germ, and saute 5 – 10 minutes or until all veggies are tender.
3. Add saute and crumbs to the lentils and mix well. Chill for an hour before forming burgers. (I stuck the bowl in the freezer to speed up the chilling process)
4. Form 4 inch diameter burgers and fry in a small amount of oil on both sides until heated through and crispy on the outside, or broil 5 -8 minutes on each side.

We served them on buns with cheese and tomato. 

From The New Moosewood Cookbook. I kid you not, EVERY SINGLE recipe in this vegetarian cookbook will blow your mind.

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