Julie's Lentil-Nut Mushroom Burgers
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MAKE IT SHINE!
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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.
- Ready In:
- 1hr 40mins
- Serves:
- Units:
2
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ingredients
- 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 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
- 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.
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RECIPE MADE WITH LOVE BY
@Julesong
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@Julesong
Contributor
"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."
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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.Reply
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Really nice! I made two changes: as I was trying to use up veggie baked beans, I used instead of lentils, I also left out wine but in its place used some vegetable broth. I lightly sauted them(need to watch closely), but today I sprayed with slightly with olive oil and prepared in my George Forman grill. Great! Thanks Julesong.Reply
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Really nice! I made two changes: as I was trying to use up veggie baked beans, I used instead of lentils, I also left out wine but in its place used some vegetable broth. I lightly sauted them(need to watch closely), but today I sprayed with slightly with olive oil and prepared in my George Forman grill. Great! Thanks Julesong.Reply
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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.
