These flavorful, hearty burgers may be a bit crumbly; if you prefer, add a binder such as an egg or soaked ground flaxseed. They’re terrific on focaccia with tomato and red onion. To make 1½ cups cooked lentils, combine ¾ cup dried lentils with 1½ cups water; bring to a boil, reduce heat, and simmer 20–30 minutes. Use your food processor or blender to finely chop nuts, but don’t overprocess or you’ll end up with nut butter.
(Prep time includes 1 hour chill time.)
Vegan
Recipe Yield:
6 servings
Recipe Calories:
274
Recipe Preparation Time:
79 minutes
Recipe Cook Time:
6 minutes
Recipe Ingredient Details:
1 1/2 cups cooked lentils
2 teaspoons apple cider vinegar
2 tablespoons olive oil
1/2 cup finely chopped celery
3/4 cup finely chopped red onion
1 tablespoon minced garlic
2 cups finely chopped mushrooms, such as cremini
2 tablespoons dry sherry
1/3 cup finely chopped walnuts (lightly toasted)
1/3 cup finely chopped almonds (lightly toasted)
1 tablespoon Dijon or stone-ground mustard
2/3 cup bread crumbs
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
Recipe Instructions:
Combine cooked lentils and vinegar; mash. Set aside.
In a large sauté pan, add olive oil and sauté celery, onion, and garlic until celery and onion are slightly opaque. Add mushrooms, sherry, and nuts; sauté for a few more minutes, just enough to soften mushrooms. Add all remaining ingredients. Combine with lentil mixture, mixing well. Refrigerate for about 1 hour.
Form chilled mixture into six patties. Heat a little oil in a frying pan; add patties and cook until warmed through, flipping once, 2–3 minutes per side.
Recipe Additional Notes:
PER SERVING: 274 cal, 12g fat (6g mono, 5g poly, 1g sat), 0mg chol, 11g protein, 30g carb, 10g fiber, 546mg sodium
Mon, 2012-04-30 18:44
