Title: Lentil-Walnut Burgers
Categories: Vegetarian
Yield: 6 Servings

3/4	c	Dry lentils
1 1/2	c	Water
2	ts	Cider vinegar
1	tb	Margarine
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.

Mollie Katzen, "Moosewood Cookbook"

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