| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
August, Veg-cook |
6 |
Servings |
INGREDIENTS
| 3/4 |
c |
Dry lentils |
| 1 1/2 |
c |
Water |
| 2 |
t |
Cider vinegar |
| 1 |
T |
Butter |
| 1 |
c |
Onion, finely minced |
| 2 |
|
Garlic cloves, crushed |
| 10 |
|
Mushrooms, minced |
| 1/2 |
c |
Walnuts, finely minced |
| 1 |
|
Celery stalk, finely minced |
| 1 |
t |
Salt |
|
|
Freshly ground black pepper |
| 1/2 |
t |
Dry mustard |
| 1 |
T |
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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