Lentil-Walnut Burgers

• 3/4 cup lentils dry
• 1 1/2 cups water
• 2 teaspoons apple cider vinegar
• 1 tablespoon butter
• 1 cup onions finely minced
• 2 each garlic cloves crushed
• 10 large mushrooms minced
• 1/2 cup walnuts finely minced
• 1 small celery stalks finely minced
• 1 teaspoon salt
• 1 x black pepper freshly ground
• 1/2 teaspoon dry mustard
• 1 tablespoon sherry dry
• 1/2 cup wheat germ raw

1. Note: uncooked burgers may be individually wrapped and frozen.
2. Part 1: Bring lentils and water to a boil in saucepan.
3. Lower the heat, and simmer, partly-covered, 30 minutes, or until lentils are soft, and liquid is gone.
4. Place in large-ish bowl.
5. Add vinegar, and mash.
6. Part 2: Saute remaining ingredients, except for wheat germ, together over medium-low heat 10 to 15 minutes, or until all is tender.
7. Add to the mashed lentils, and mix well.
8. Add wheat germ and mix again.
9. Chill for about 1 hour.
10. Make 4-inch patties from chilled burger-mixture.
11. For freezing, make patties, place wax paper between each patty and stack; wrap well and freeze (or wrap individually).
12. Fry burgers in butter until brown, or broil about 8 minutes on each side.
13. Try putting sesame seeds in pan to keep burgers from sticking to pan, if it is a problem.
14. Serve either as patties, or as burgers in a whole-wheat bun.
15. Good with cheese melted on top, basil sprinkled on each burger is tasty also.

lentils dry, water, apple cider vinegar, butter, onions, garlic, mushrooms, walnuts, celery, salt, black pepper, dry mustard, sherry dry

Taken from recipeland.com/recipe/v/lentil-walnut-burgers-36618 (may not work)