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Ingredientes
- 3/4 c. Dry lentils
- 1 1/2 c. Water
- 2 tsp Cider vinegar
- 1 Tbsp. Butter
- 1 c. Onion, finely chopped
- 2 x Garlic cloves, crushed
- 10 lrg Mushrooms, chopped
- 1/2 c. Walnuts, finely chopped
- 1 sm Celery stalk, finely chopped
- 1 tsp Salt Freshly grnd black pepper
- 1/2 tsp Dry mustard
- 1 Tbsp. Dry sherry
- 1/2 c. Raw wheat germ
Direcciones
- Note: uncooked burgers may be individually wrapped and frzn. Part 1: Bri lentils and water to a boil in saucepan. Lower the heat, and simmer, partly-covered, 30 min, or possibly till lentils are soft, and liquid is gone.
- Place in large-ish bowl. Add in vinegar, and mash. Part 2: Saute/fry remaining ingredients, except for wheat germ, together over medium-low heat 10 to 15 min, or possibly till all is tender. Add in to the mashed lentils, and mix well.
- Add in wheat germ and mix again. Refrigeratefor about 1 hour. The Burgers:
- 1. Make 4-inch patties from chilled burger-mix. For freezing, make patties, place wax paper between each patty and stack; wrap well and freeze (or possibly wrap individually).
- 2. Fry burgers in butter till brown,*or possibly* broil about 8 min 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 possibly as burgers in a whole-wheat bun. Good with cheese melted on top, basil sprinkled on each burger is tasty also.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 169g | |
| Recipe makes 6 servings | |
| Calories 189 | |
| Calories from Fat 52 | 28% |
| Total Fat 6.14g | 8% |
| Saturated Fat 1.71g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 416mg | 17% |
| Potassium 502mg | 14% |
| Total Carbs 24.18g | 6% |
| Dietary Fiber 9.7g | 32% |
| Sugars 2.49g | 2% |
| Protein 10.61g | 17% |
