Julie's Lentil-Nut Mushroom Burgers
- Ready In:
- 1hr 40mins
- Ingredients:
- 19
- Serves:
-
8
ingredients
- 3⁄4 cup dry lentils
- 1 1⁄2 cups water
- 1 tablespoon olive oil
- 1 teaspoon balsamic vinegar
- 3 tablespoons butter, melted
- 1 teaspoon olive oil (additional)
- 1 medium onion, finely minced (about 1 cup)
- 4 cloves garlic, minced
- 10 large mushrooms, minced (about 2 cups)
- 1⁄4 cup blanched almond, finely minced
- 1⁄4 cup filberts, finely minced (hazelnuts)
- 1 cup finely minced cabbage
- 1 tablespoon toasted sesame seeds
- 1 teaspoon salt
- freshly ground black pepper
- 1⁄2 teaspoon dry mustard
- 1⁄2 1/2 teaspoon cayenne powder or 1/2 teaspoon dried ancho chile powder, to taste (type and amount depending on how spicy you like it)
- 1⁄2 teaspoon curry powder
- 1⁄4 cup dry white wine
directions
- Using a food processor, finely mince the appropriate ingredients listed above.
- In a saucepan, bring the lentils, vinegar, oil, and water to a boil.
- Reduce the temperature, and simmer, partly-covered, 30 minutes or until the lentils are soft and the liquid is absorbed.
- In the meantime (while lentils are cooking), saute remaining ingredients together over medium heat in butter and additional olive oil for 10 to 15 minutes and all are tender.
- When lentils are soft, and liquid is gone, place in large bowl and mash (or use food processor).
- Add the mushroom mixture to the mashed or processed lentils, and mix well.
- Chill for about 1 hour.
- Make 4-inch patties from chilled mixture.
- Note: uncooked burgers may be individually wrapped and frozen. For freezing, make patties, place wax paper between each patty and stack; wrap well and freeze (or wrap individually).
- To cook: 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.
- Serve either as patties, as burgers in a whole-wheat bun, or filling for a pita.
- Good with cheese melted on top, basil sprinkled on each burger is tasty also.
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Reviews
-
Really nice! I made two changes: as I was trying to use up veggie baked beans, I used instead of lentils, I also left out wine but in its place used some vegetable broth. I lightly sauted them(need to watch closely), but today I sprayed with slightly with olive oil and prepared in my George Forman grill. Great! Thanks Julesong.
Tweaks
-
Really nice! I made two changes: as I was trying to use up veggie baked beans, I used instead of lentils, I also left out wine but in its place used some vegetable broth. I lightly sauted them(need to watch closely), but today I sprayed with slightly with olive oil and prepared in my George Forman grill. Great! Thanks Julesong.
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>