This is a succulent burger, seasoned with all of the familiar relishes and sauteed to a crispy brown. It is a satisfying alternative to higher-fat hamburgers and is also a great money saver.
for Lunch or Dinner
| 1 1/2 cups cooked lentils
1/2 cup chopped onion
2 cloves garlic, minced
2 Tbs. butter or margarine
1 heaping Tbs. tomato pasate
1/4 cup finely chopped walnuts
2 slices whole wheat bread, cubed
2 eggs, slightly beaten
2 Tbs. red wine or red wine vinegar
1 tsp. Dijon-style mustard
1/2 tsp. dried sage leaves
1/2 tsp. salt, optional
1/4 tsp. black pepper
1/4 cup bread crumbs
4 slices sharp Cheddar cheese, optional
4 whole wheat buns with sesame seeds
Green pepper and onion rings for garnish
Catsup, mustard, red onions, sour cream, sliced tomatoes, alfalfa sprouts and pickles – pick and choose
| Drain lentils very well, placing in a sieve and pressing gently with spoon, if necessary. Set aside.
Saute onion, adding garlic later, in 1 tablespoon of the butter.
Add tomato paste, walnuts, bread, eggs, wine and seasonings. Combine well, adding lentils to mixture.
Shape into 4 large patties. Mixture will be moist, but if too wet, add more crumbs or some wheat germ.
Coat each patty in dry bread crumbs. Chill about 1 hour (this makes patties easier to fry).
Heat remaining butter until sizzling. Fry patties about 5 minutes each side until crisp. Turn gently. Cover each with a cheese slice, if used. Cook until melted.
Serve on heated whole wheat buns. Garnish with green pepper and onion rings. Pass the relishes.
|By combining lentils, wheat bread, nuts, seeds and cheese, lentilburgers become a complete protein without meat.|