¾ C. dry lentils
1 ½ c. water
2 Tbsp. cider vinegar
1 Tbsp. peanut or olive oil
1 C. finely minced onion
4-5 large cloves garlic, minced
about 10 large mushrooms, minced
½ C. finely minced walnuts
1 tsp salt
¼ kg fresh spinach, finely minced (optional)
1 tsp dry mustard
fresh black pepper, to taste
½ cup fine bread crumbs or wheat germ
Place lentils and water in small saucepan and bring to boil. Lower heat and simmer, partially covered, for about 30 minutes, or until lentils are soft and liquid is gone. Transfer to medium-sized bowl, add vinegar, and mash well.
Heat oil in med-sized skillet. Add onions and sauté over med heat 5 minutes.
Add all remaining ingredients except wheat germ or bread crumbs, and sauté 5-10 minutes or until all vegetables are tender.
Add the sauté and crumbs to the lentils and mix well. Chill for about 1 hour before forming patties. Form 4 inch diameter burgers.
Fry in small amount of hot oil on both sides until heated through and crispy on outside, or grill for 5-8 minutes on each side.
Note-you can sauté veggies while the lentils cook.
The burgers can be made up to several days in advance and stored in the refrigerator until just before cooking.
Uncooked burgers can be individually wrapped and frozen.
Defrost before cooking.
Delicious fried or grilled, with or without cheese melted on the top.