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 onions, finely minced ( about 1 cup)
4 cloves garlic, minced
10 large mushrooms, minced ( about 2 cups)
1/4 cup blanched almonds, 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 teaspoon chili powder or 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.
Servings: 8
Time preparation: 70 min.
Time total: 100 min.