Try this Lentil-Walnut Burgers recipe, or contribute your own.
Suggest a better descriptionNote: 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 ~-- File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip
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Serving Size: 1 Serving (184g) | ||
Recipe Makes: 6 | ||
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Calories: 222 | ||
Calories from Fat: 94 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.5g | 14 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 5.1mg | 2 % | |
Sodium 24.8mg | 1 % | |
Potassium 572.6mg | 15 % | |
Total Carbohydrate 24.6g | 7 % | |
Dietary Fiber 6.9g | 27 % | |
Sugars, other 17.8g | ||
Protein 10.1g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 222
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