Ingredients: |
Ingredients: 3/4 c dry lentils (red (masoor) or white (urad) lentils work well)
1 1/2 c water
2-3 tbsp cider vinegar
1 tbsp olive or other oil
1 c finely minced onion
5-6 cloves finely minced garlic
1 1/2 c finely minced mushroom
1/2 - 3/4 c toasted minced walnuts
1/2 - 1 c sprouted sunflower seeds (wet sunflower seeds left for 24-48 hrs, rinsed every 12 hrs or so)
1/2 c bread crumbs, wheat germ (or whole wheat flour)
1 tsp salt
1 tsp dry mustard
pepper and more salt to taste
Optional:
2 tbsp nutritional yeast (aka red star or engavita yeast)
1/2 - 1 c finely minced carrots, peas or other veggies
substitute some or all of the lentils with other cooked and drained (or canned) beans or pulses
sliced cheese for melting on top
|
Directions: |
Directions:Bring water and lentils to boil and simmer, partially covered, for about 30 minutes or until lentils are soft and liquid is gone. When cooked, transfer to a medium-sized bowl, add vinegar and mash.
While lentils are cooking, heat oil in frying pan, add onions and sauté for 5 minutes or so. Add all remaining ingredients except wheat germ/crumbs, sprouted sunflower seeds and nutritional yeast, and sauté another 5-10 minutes or until veggies are tender. Add the sauté mixture to the lentils and mix well. Pulse sprouted sunflower seeds in a food processor or blender until coarsely ground. Add along with crumbs/wheat germ and yeast and mix a little more. Chill for an hour or more.
Form burger patties with hands and fry over medium heat in a little oil, turning carefully, until crispy on both sides. Melt cheese on top and serve. These may be cooked on the BBQ but care must be taken not to break them apart and let them fall between through the cracks (extra bread crumbs and/or a well beaten egg added to the mix might help here). |
This recipe for Lentil Walnut Burgers is from