Julie's Lentil Nut Mushroom Burgers

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I make batches of this veggie burger, and freeze patties for later. I usually serve it in pita bread. Yum! adapted (tweaked and additional ingredients) from a recipe in the original moosewood cookbook recipe titled

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Steps

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Using a food processor , finely mince the appropriate ingredients listed above.

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In a saucepan , bring the lentils , vinegar , oil , and water to a boil.

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Reduce the temperature , and simmer , partly-covered , 30 minutes or until the lentils are soft and the liquid is absorbed.

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In the meantime , saute remaining ingredients together over medium heat in butter and additional olive oil for 10 to 15 minutes and all are tender.

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When lentils are soft , and liquid is gone , place in large bowl and mash.

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Add the mushroom mixture to the mashed or processed lentils , and mix well.

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Chill for about 1 hour.

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Make 4-inch patties from chilled mixture.

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For freezing , make patties , place wax paper between each patty and stack.

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Wrap well and freeze.

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To cook: fry burgers in butter until brown , or broil about 8 minutes on each side.

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Try putting sesame seeds in pan to keep burgers from sticking to pan , if it is a problem.

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Serve either as patties , as burgers in a whole-wheat bun , or filling .

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Ingredients

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dry lentils, water, olive oil, balsamic vinegar, butter, onion, garlic, mushrooms, blanched almond, filberts, cabbage, toasted sesame seeds, salt, black pepper, dry mustard, chili powder, curry powder, dry white wine