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
4 servings
Ingredients |
| 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 |
Directions |
| 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. |
Notes |
| By combining lentils, wheat bread, nuts, seeds and cheese, lentilburgers become a complete protein without meat. |
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