Lentil-Walnut Burgers

---------- Recipe via Meal-Master (tm) v8.01

Title: Lentil-Walnut Burgers
Categories: Veg-cook, August
Yield: 6 servings

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

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
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