| 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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