Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Dry lentils
1 1/2 c Water
2 ts Cider vinegar
1 tb Butter
1 c Onion; finely minced
2 Garlic cloves; crushed
10 lg Mushrooms; minced
1/2 c Walnuts; finely minced
1 sm Celery stalk; finely minced
1 ts Salt
Freshly ground black pepper
1/2 ts Dry mustard
1 tb Dry sherry
1/2 c Raw wheat germ

This takes about 40 minutes to prepare: you can do "part 1" while
"part 2" is cooking, plus about 1 hour to chill, then 15 minutes to
cook.

Makes between 4 to 6 servings, depending on the size of patties you
make and the hunger of participants.

Note: uncooked burgers may be individually wrapped and frozen.

Part 1: Bring lentils and water to a boil in saucepan. Lower the
heat, and simmer, partly-covered, 30 minutes, or until lentils are
soft, and liquid is gone. Place in large-ish bowl. Add vinegar, and
mash.

Part 2: Saute remaining ingredients, except for wheat germ, together
over medium-low heat 10 to 15 minutes, or until all is tender. Add to
the mashed lentils, and mix well. Add wheat germ and mix again. Chill
for about 1 hour.

The Burgers:

1. Make 4-inch patties from chilled burger-mixture. For freezing,
make patties, place wax paper between each patty and stack; wrap well
and freeze (or wrap individually).

2. 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.

3. Serve either as patties, or as burgers in a whole-wheat bun. Good
with cheese melted on top, basil sprinkled on each burger is tasty
also.

I think I got this one out of the Moosewood Cookbook a few years
back...

From: Julie Rampke

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