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1993-01-13
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Newsgroups: rec.food.recipes
Distribution: world
From: carolyns@cs.umd.edu (carolyn seaman)
Date: 25 Feb 92 16:26:27 GMT
Subject: LACTO: Lentil-Walnut Burgers
Summary: orig. subject: Lentil-Walnut Burgers
Archive-Name: recipes/lacto/lentil-walnut-burgers
Keywords: recipe lacto lentil walnut burgers
Followup-To: rec.food.veg
Organization: U of Maryland, Dept. of Computer Science, Coll. Pk., MD 20742
Approved: aem@mthvax.cs.miami.edu
The following is in response to a request for different types of vegetarian
burgers. I have made these lentil burgers several times and I love them but
I have gotten mixed responses when serving them to other people. The major
complaint is too many mushrooms. I like them best with cheese on top. The
recipe is from the Moosewood Cookbook by Molly Katzen (Ten Speed Press, 1977).
Lentil-Walnut Burgers
Part I:
3/4 cup dry lentils
1-1/2 cups water
2 tsp. cider vinegar
Bring lentils and water to a boil in a saucepan. Lower the heat, and
simmer, partly covered, 30 mintues or until lentils are soft and liquid is
gone. Place in large-ish bowl. Add vinegar and mash.
Part II:
1 Tbs. butter
1 cup finely minced onion
1-2 gloves garlic, crushed
10 large mushrooms, minced
1/2 cup finely minced walnuts
1 small stalk minced celery
1 tsp salt
lots of fresh black pepper
1/2 tsp. dry mustard
1 Tbs dry sherry
Saute all of these together over medium-low heat 10-15 minutes, or until
all is tender. Add to the mashed lentils and mix well. Mix in:
1/2 cup raw wheat germ
Chill for about 1 hour before forming patties. Form 4-inch burgers and fry
in butter until brown, or broil about 8 minutes on each side.
OPTIONAL: - melt some cheese on top
- sprinkle with dried basil
NOTE: Uncooked burgers may be individually wrapped and frozen.