Recipe by Julesong
I make batches of this veggie burger, and freeze patties for later. I usually serve it in pita bread. Yum! Adapted (tweaked and additional ingredients) from a recipe in the original Moosewood Cookbook recipe titled "Lentil-Walnut Burgers." Prep time includes chilling.
Top Review by misfletc
This recipe is very confusing, with no indicating of which ingredients to chop and cook. I had to go back to the original Moosewood cookbook after trying to get through this one.
- 3⁄4 cup dry lentils
- 1 1⁄2 cups water
- 1 tablespoon olive oil
- 1 teaspoon balsamic vinegar
- 3 tablespoons butter, melted
- 1 teaspoon olive oil (additional)
- 1 medium onion, finely minced (about 1 cup)
- 4 cloves garlic, minced
- 10 large mushrooms, minced (about 2 cups)
- 1⁄4 cup blanched almond, finely minced
- 1⁄4 cup filberts, finely minced (hazelnuts)
- 1 cup finely minced cabbage
- 1 tablespoon toasted sesame seeds
- 1 teaspoon salt
- freshly ground black pepper
- 1⁄2 teaspoon dry mustard
- 1⁄2 teaspoon chili powder or 1⁄2 teaspoon cayenne powder or 1⁄2 teaspoon dried ancho chile powder, to taste (type and amount depending on how spicy you like it)
- 1⁄2 teaspoon curry powder
- 1⁄4 cup dry white wine
Directions See How It's Made
- Using a food processor, finely mince the appropriate ingredients listed above.
- In a saucepan, bring the lentils, vinegar, oil, and water to a boil.
- Reduce the temperature, and simmer, partly-covered, 30 minutes or until the lentils are soft and the liquid is absorbed.
- In the meantime (while lentils are cooking), saute remaining ingredients together over medium heat in butter and additional olive oil for 10 to 15 minutes and all are tender.
- When lentils are soft, and liquid is gone, place in large bowl and mash (or use food processor).
- Add the mushroom mixture to the mashed or processed 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.