These are “meaty,” satisfying burgers substitutes I wish we could buy in the fast foods restaurants. The Vidalia or sweet onions are sweet enough to eat like an apple. If you can't find them choose another large sweet variety. You also can change the mushroom mixture with a standard burger topper such as tomato slices, lettuce and low-fat or veggies cheeses on the market now.
Preparation time; 15 minutes, cooking time; 35 minutes; 4 servings; 443 calories, 13.9 g fat, 10.4 grams of dietary fiber and 692 mg sodium.
1 ¼ cups water
½ cup brown lentils, rinsed and drained
1 cup canned red kidney beans, rinsed and drained
½ cup wheat germ
1/3 cup finely chopped pecans
¼ cup chili sauce
½ teaspoon ground cumin
¼ teaspoon garlic powder
1 tablespoon margarine
1 medium Vidalia or another sweet onion, thinly sliced crosswise and separated into rings
2 sesame-topped whole wheat hamburger buns etc.
Directions
1.In a 2 quart saucepan, over medium high heat bring the water and lentils to a boil. Reduce the heat to low, cover the pan, and simmer for about 25 minutes, or until tender. Drain if all the water has not been absorbed.
2.Place the lentils in a food processor, or hand blender; add the beans and process until smooth.
3.Transfer to medium bowl. Add the wheat germ (or bulgur,) pecans, chili sauce, cumin, and garlic powder; mix well. Form the mixture into 4 patties.
4.Grill or broil for about 5 minutes per side, until golden.
5.While the burgers are cooking, melt the margarine in a large frying pan over medium heat. (I don't use microwave)Add the onions and mushrooms; cook, stirring frequently for 8-10 minutes or until very tender and the mushroom liquid has evaporated.
6.To serve, place the patties in the buns and top with equal amounts the mushroom mixture..
COMMENTS ARE Most WELCOMED...
Preparation time; 15 minutes, cooking time; 35 minutes; 4 servings; 443 calories, 13.9 g fat, 10.4 grams of dietary fiber and 692 mg sodium.
1 ¼ cups water
½ cup brown lentils, rinsed and drained
1 cup canned red kidney beans, rinsed and drained
½ cup wheat germ
1/3 cup finely chopped pecans
¼ cup chili sauce
½ teaspoon ground cumin
¼ teaspoon garlic powder
1 tablespoon margarine
1 medium Vidalia or another sweet onion, thinly sliced crosswise and separated into rings
2 sesame-topped whole wheat hamburger buns etc.
Directions
1.In a 2 quart saucepan, over medium high heat bring the water and lentils to a boil. Reduce the heat to low, cover the pan, and simmer for about 25 minutes, or until tender. Drain if all the water has not been absorbed.
2.Place the lentils in a food processor, or hand blender; add the beans and process until smooth.
3.Transfer to medium bowl. Add the wheat germ (or bulgur,) pecans, chili sauce, cumin, and garlic powder; mix well. Form the mixture into 4 patties.
4.Grill or broil for about 5 minutes per side, until golden.
5.While the burgers are cooking, melt the margarine in a large frying pan over medium heat. (I don't use microwave)Add the onions and mushrooms; cook, stirring frequently for 8-10 minutes or until very tender and the mushroom liquid has evaporated.
6.To serve, place the patties in the buns and top with equal amounts the mushroom mixture..
COMMENTS ARE Most WELCOMED...
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