Lentil Walnut Burger
Recipe from Lisa Ruoff, class instructor.
This recipe can be made vegan by substituting the butter with a vegan alternative and gluten-free by using gluten-free oats.
1 1⁄2 cups lentils (green or brown, dried)
3 cups water
1 tablespoon apple cider vinegar
2 tablespoons butter
2 cups onion, red (finely chopped)
3 cloves garlic (minced)
2 celery stalk (finely chopped)
20 mushrooms, cremini (finely chopped)
1 cup walnuts (finely chopped)
2 tablespoons sherry, dry
3 teaspoons salt
2 teaspoons black pepper, ground
1 teaspoon mustard, dried
1 cup oats (breadcrumbs, wheat germ or flour )
Bring the lentils to a boil with the water and vinegar, then lower to a simmer until the lentils are soft, about half an hour. Mash together. In a separate pan, sauté the onions, garlic, and celery with the butter for a few minutes. Add the mushrooms, sherry and walnuts. Sauté together until tender, about 10 -12 minutes. Turn off heat. Add spices and mix well. Combine with the lentils and then add in the breadcrumbs, wheat germ, oats, or flour. Let cool before forming into patties. To cook, either sauté patties until brown, or broil in oven about 5 minutes on each side.