| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Veg-cook, August | 6 | Servings | |
INGREDIENTS
| 3/4 | c | Dry lentils |
| 1 1/2 | c | Water |
| 2 | ts | Cider vinegar |
| 1 | tb | Butter |
| 1 | c | Onion; finely minced |
| 2 | Garlic cloves; crushed | |
| 10 | lg | Mushrooms; minced |
| 1/2 | c | Walnuts; finely minced |
| 1 | sm | Celery stalk; finely minced |
| 1 | ts | Salt |
| Freshly ground black pepper | ||
| 1/2 | ts | Dry mustard |
| 1 | tb | Dry sherry |
| 1/2 | c | Raw wheat germ |
INSTRUCTIONS
Note: uncooked burgers may be individually wrapped and frozen. Part 1: Bri 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. From: garhow@hpubmaa.esr.HP.COM (Garry Howard). rfvc Digest V94 Issue #181, Aug. 26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com ~-- File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip
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