(Makes approximately 15 -6 oz. burgers)
1 lb. green lentils, cooked until soft
½ cup whole wheat flour
1 cup oatmeal, ground in blender or food processor
1 large onion, chopped
1 stalk celery, chopped
2 portabello mushrooms, chopped
1 sweet red pepper, chopped
1 bulb fresh garlic, minced or pressed
1 cup walnuts, chopped (optional)
1 package silken tofu
1/3 cup low sodium soy sauce
1 package Yves Veggie Ground Round
Other Italian spices
There are no set amounts for these spices-add them to taste
1. Sauté vegetables in small amount of olive or canola oil until softened. Mix in spices and cook until flavors are well blended.
2. In large bowl, mash lentils. Add sautéed vegetables, Veggie Ground Round, oats, and flour. Mix well. Then add silken tofu, soy sauce and walnuts. The mixture should be moist but firm. If too wet add more flour, if too dry add a little water.
3. Make into patties, about ½ “ thick. Place on tray on bake in oven at 375 for 45-50 min. Or fry in small amount of canola or olive oil.
Serve with whole grain rolls, and dress with romaine lettuce, tomatoes, onions, Nayonaisse, mustard, and or hummus
Per burger: 269 calories; 9 g total fat; 1 g saturated fat; 11 g dietary fiber; 2200 IU vitamin A