Recipe - Lentil-Walnut Burgers

Three fourths cup Dry lentils
1 One half cup Water
2 teaspoon Cider vinegar
1 tablespoon Butter
1 cup Onion; finely minced
2 Garlic cloves; crushed
10 lg Mushrooms; minced
One half cup Walnuts; finely minced
1 small Celery stalk; finely minced
1 teaspoon Salt
Freshly ground black pepper
One half teaspoon Dry mustard
1 tablespoon Dry sherry
One half cup Raw wheat germ

Note: uncooked burgers may be individually wrapped and frozen. Part 1: Bri
lentils and water to a boil in saucepan. Lower the heat, and simmer,
partlycovered, 30 minutes, or until lentils are soft, and liquid is gone.
Place in largeish bowl. Add vinegar, and mash. Part 2: Saute remaining
ingredients, except for wheat germ, together over mediumlow 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. The Burgers: 1. Make
4inch patties from chilled burgermixture. For freezing, make patties,
place wax paper between each patty and stack; wrap well and freeze (or wrap
individually). 2. 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. 3. Serve either as patties, or as
burgers in a wholewheat bun. Good with cheese melted on top, basil
sprinkled on each burger is tasty also.

From: garhow@hpubmaa.esr.HP.COM (Garry Howard). rfvc Digest V94 Issue
#181, Aug. 26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
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File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip