Our family members who love meat were surprised that they like these burgers!

Takes 35 minutes to prepare, 1 hour to chill, 15 minutes to cook

Makes 10-12 burgers

Source: Adapted from Moosewood Cookbook, compiled, edited, illustrated and hand-lettered by Mollie Katzen (1977), available at bookstores, with other very popular Moosewood Restaurant cookbooks.

Purposefully Plant-Based Ingredients

• 1 ½ cups dry lentils
• ¼ lb fresh mushrooms
• 1 small green pepper
• 1 stalk celery
• 1 small carrot
• 2 cloves garlic
• 1 small onion
• 1 cup walnuts
• 1-2 tablespoons olive oil or other vegetable oil
• 1 teaspoon salt
• Black pepper to taste
• 1 tsp chili powder
• ½ teaspoon dry mustard
• ¼ cup raw rolled oat flakes, wheat germ or breadcrumbs
• 5 tablespoons tomato paste
• Dash or two Worcestershire sauce
• Olive oil

Steps

1. Rinse the lentils in a strainer and put them in a pot with 3 cups of water. Bring them to a boil, cover partially and simmer for about 30 minutes till soft and liquid is gone, while you do steps 2 and 3.
2. Finely dice the mushrooms, green pepper, celery, carrot, garlic, onion and walnuts.
3. Sauté all the diced ingredients in a little olive oil with the salt, pepper, chili powder and mustard.
4. Mash the cooked lentils and combine with the sautéed mixture and oat flakes, wheat germ or breadcrumbs.
5. Add the tomato paste and Worcestershire sauce and mix well.
6. Form in large, flat patties. (It helps to wet or lightly oil your hands.) Chill 1 hour.
7. Broil 5-8 minutes on each side or fry in a little olive oil.

Tips

Try diced spinach instead of celery, carrot & green pepper. Try cider vinegar instead of tomato paste.

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