Veggie Burger
Source of Recipe
Sacramento Bee
Recipe Introduction
Prep time: 30 minutes * Cook time: 1 hour, 15 minutes * Serves 6 to 8
Note: The prep time does not include the cool time for the lentil mixture or the chill time for the mixture before it is formed into patties.
List of Ingredients
This recipe also can be used to make a meatloaf.
1 1/4 pound dry lentils
1/2 cup chopped fresh mushrooms
1/2 cup diced onions
1/2 cup diced green bell peppers
1/2 cup fresh bread crumbs
1 teaspoon fresh basil
1/2 teaspoon fresh oregano
1/2 teaspoon fresh thyme
1/2 teaspoon chili powder
Black pepper to taste
1 tablespoon soy sauce
2 egg whites, beaten stiff
1 teaspoon salt
1 cup mozzarella cheese
1/2 cup chopped fine walnuts
1/4 cup water
Olive oil
Recipe
Place lentils, mushrooms, onions, bell peppers and water to cover in a 4-quart saucepan. Bring to a boil over medium-high heat and then reduce to low and simmer until lentils are tender, about 1 hour. Drain lentil mix and cool slightly, about 15 minutes. Place this mix in a mixing bowl and add bread crumbs, herbs, chili powder and pepper to taste. Add soy sauce, beaten egg whites, salt, mozzarella cheese, walnuts and water. Mix well. Let stand in refrigerator until completely cold, then form into patties and fry in a little olive oil until browned on each side. Use as you would a hamburger patty. If making into a meatloaf, form into a lightly greased 9-inch loaf pan and bake for about 40 minutes in a 350-degree oven.
Per serving based on 8 servings: 378 cal.; 27 g pro.; 49 g carb.; 10 g fat (3 sat., 3 monounsat., 4 polyunsat.); 11 mg chol.; 553 mg sod.; 22 g fiber; 5 g sugar; 22 percent calories from fat.
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