Our family members who love meat were surprised that they like these burgers!
Takes 35 minutes to prepare, 1 hour to chill, 15 minutes to cook
Makes 10-12 burgers
Source: Adapted from Moosewood Cookbook, compiled, edited, illustrated and hand-lettered by Mollie Katzen (1977), available at bookstores, with other very popular Moosewood Restaurant cookbooks.
Purposefully Plant-Based Ingredients
- 1 ½ cups dry lentils
- ¼ lb fresh mushrooms
- 1 small green pepper
- 1 stalk celery
- 1 small carrot
- 2 cloves garlic
- 1 small onion
- 1 cup walnuts
- 1-2 tablespoons olive oil or other vegetable oil
- 1 teaspoon salt
- Black pepper to taste
- 1 tsp chili powder
- ½ teaspoon dry mustard
- ¼ cup raw rolled oat flakes, wheat germ or breadcrumbs
- 5 tablespoons tomato paste
- Dash or two Worcestershire sauce
- Olive oil
- Rinse the lentils in a strainer and put them in a pot with 3 cups of water. Bring them to a boil, cover partially and simmer for about 30 minutes till soft and liquid is gone, while you do steps 2 and 3.
- Finely dice the mushrooms, green pepper, celery, carrot, garlic, onion and walnuts.
- Sauté all the diced ingredients in a little olive oil with the salt, pepper, chili powder and mustard.
- Mash the cooked lentils and combine with the sautéed mixture and oat flakes, wheat germ or breadcrumbs.
- Add the tomato paste and Worcestershire sauce and mix well.
- Form in large, flat patties. (It helps to wet or lightly oil your hands.) Chill 1 hour.
- Broil 5-8 minutes on each side or fry in a little olive oil.
Try diced spinach instead of celery, carrot & green pepper. Try cider vinegar instead of tomato paste.
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