3/4 cup dry lentils
1 1/2 cups water
2 teaspoons cider vinegar
1 tablespoon butter
1 cup onion, finely minced
2 garlic cloves, crushed
10 large mushrooms, minced
1/2 cup walnuts, finely minced
1 small celery stalk, finely minced
1 teaspoon salt
freshly ground black pepper
1/2 teaspoon dry mustard
1 tablespoon dry sherry
1/2 cup raw wheat germ
Bring lentils and water to a boil in saucepan. Lower the heat, and
simmer, partly-covered, 30 minutes, or until lentils are soft, and
liquid is gone. Place in large-ish bowl. Add vinegar, and mash.
Part 2: Saute remaining ingredients, except for wheat germ, together
over medium-low heat 10 to 15 minutes, or until all is tender. Add
to the mashed lentils, and mix well. Add wheat germ and mix again.
Chill for about 1 hour.
Make 4-inch patties from chilled burger-mixture. For freezing,
make patties, place wax paper between each patty and stack; wrap
well and freeze (or wrap individually).
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, or as burgers in a whole-wheat bun. Good
with cheese melted on top, basil sprinkled on each burger is tasty
Note: uncooked burgers may be individually wrapped and frozen.