---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Lentil-Walnut Burgers
  Categories: Veg-cook, August
       Yield: 6 servings
  
     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
  
   Note: uncooked burgers may be individually wrapped and frozen. Part 1:  Bri
   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.
   
   From: garhow@hpubmaa.esr.HP.COM (Garry Howard).  rfvc Digest V94 Issue
   #181, Aug. 26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
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