Lentil Walnut Burgers
photo by Enjolinfam
- Ready In:
- 1 1⁄2 cups dry lentils
- 1⁄2 lb fresh mushrooms
- 1 small green pepper
- 1 stalk celery
- 1 small carrot
- 2 garlic cloves
- 1 small onion
- 1 cup walnuts
- 1 tablespoon margarine
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 teaspoon chili powder
- 1⁄2 teaspoon dry mustard
- 2 tablespoons tomato paste
- 1⁄4 cup raw rolled oats
- 2 eggs, beaten
- 1 dash Worcestershire sauce
- 5 slices cheddar cheese
- Soak lentils overnight in enough water to cover.
- Cook lentils in boiling water until tender; drain.
- Finely dice the mushrooms, green pepper, celery, carrots, garlic, onion, and walnuts.
- Saute the vegetables and walnuts in margarine. Add salt, black pepper, chili powder, and mustard and stir well.
- In a bowl, mix sauted vegetables, lentils, and rolled oats. Mash together moderately.
- Add tomato paste, eggs, and Worcestershire and mix well.
- Form into 5 large flat patties.
- Broil until browned and crispy, about 6-8 minutes on each side.
- Top each patty with a slice of cheddar and return to the broiler until cheese is melted.
Questions & Replies
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These taste wonderful and are very satisfying. I wish that I had read the reviews before making them blush because the mixture is very soft and wet when made into the patties. I couldn't use the broiler because mine is like a BBQ grill with widely spaced bars and these patties would have fallen right through. Even using the pan fry method I had to leave them cooking longer than I would have liked before I could turn them and they got waaay over dark. A drier mixture would have solved that problem and I would happily have added the flour (I will add some to the leftover mix before using again). They taste great and make a very enjoyable sandwich. Don't let the list of ingredients put you off because they aren't at all difficult to make. I used the food processor to do the mashing so that took almost no time.
Extremely tasty indeed. Since Stardustannie had experienced difficulty in these holding together, I used my egg-ring method: pressing the required quantity of the mixture into a lightly-oiled non-stick egg ring and then pan-frying the burgers in a non-stick pan. I find that by the time I need to turn them - a little bit fiddly - I can remove the rings as the burgers are cooked on one side and are holding together beautifully. I used unsalted butter rather than margarine (in the ongoing butter versus margarine debate, from what I've read, I'd prefer to use butter in cooking). I omitted the chilli powder and used dried Australian Bush Tomato instead of the tomato paste (personal taste preferences) but otherwise made these exactly to the recipe. Because I'd pan-fried mine, the cheese slice was added after they came out of the pan. These burgers are also great cold or at room temperature. I enjoyed one for lunch next day in a ciabatta roll with baby spinach leaves and tzatziki. I'll certainly be making these again, and the only thing I'll do differently is to double the recipe. I think also, though I'm a confirmed cheese lover, these are delicious enough without the cheese, so - in the interests of health - I'll probably also omit the cheese. Thanks for sharing this super recipe, loof. Made for PRMR.
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