Julie's Lentil-Nut Mushroom Burgers
Source of Recipe
epicurious
List of Ingredients
3/4 cup dry lentils
1 1/2 cups water
1 Tbsp olive oil
2 tsp balsamic vinegar
3 Tbsp butter, melted
1 tsp olive oil
1 medium yellow onion, finely minced
4 garlic cloves, minced
2 cups minced mushrooms
1/4 cup blanched almond, finely minced
1/4 cup filberts (hazelnuts), finely minced
1 cup finely minced cabbage
1 Tbsp toasted sesame seeds
1 tsp salt (to taste)
freshly ground black pepper
1/2 tsp dry mustard
1/2 tsp chili powder, to taste (or cayenne
or ancho to taste)
1/2 tsp curry powder
1/2 cup dry white wine
Recipe
Using a food processor, finely mince the
appropriate ingredients listed above.
Bring lentils, vinegar, oil, and water to a
boil in saucepan. Lower the heat, and
simmer, partly-covered, 30 minutes,
In the meantime, saute remaining
ingredients, together over medium heat 10 to
15 minutes, or until all is tender.
When lentils are soft, and liquid is gone,
place in large-ish bowl and mash (or use
food processor). Add the mushroom mixture to
the mashed lentils, and mix well. Chill for
about 1 hour.
Make 4-inch patties from chilled mixture.
Note: uncooked burgers may be individually
wrapped and frozen. For freezing, make
patties, place wax paper between each patty
and stack; wrap well and freeze (or wrap
individually).
To cook: 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.
Serve either as patties, as burgers in a
whole-wheat bun, or filling for a pita. Good
with cheese melted on top, basil sprinkled
on each burger is tasty also.
Serving Size : 6
|
|
member logon
