From the original Moosewood Cookbook
Ingredients:
1 1/2 c. dry lentils
Group 1:
1/4 lb. fresh mushrooms
1 green pepper
1 celery stalk
1 small carrot
2 garlic cloves
1 small onion
1 c. walnuts
2 T. butter or olive oil
Group 2:
1 t. salt
freshly ground black pepper
1 t. chili powder
1/2 t. dry mustard
1/4 c. rolled oats
5 T. tomato paste
2 eggs, beaten
Worcestershire sauce, a few dashes
Methodology:
Cook the lentils in 3 c. of water, bringing to a boil and then gently simmering for 20 minutes. Check for doneness, and add additional water to keep the lentils just submerged if necessary.
Dice all of group 1 finely and sauté in the butter until they are soft, but not yet browned. Season with group 2.
Combine the sauté with the oats. Mash moderately. Add the tomato paste, eggs and Worcestershire sauce. Mix well. Form into patties. Chill 1 hour, or wrap in foil and freeze.
Fry in butter or oil, on both sides, topping with cheddar cheese. Serve on a burger bun.
No comments:
Post a Comment