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1
Using a food processor, finely mince the appropriate ingredients listed above.
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2
In a saucepan, bring the lentils, vinegar, oil, and water to a boil.
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3
Reduce the temperature, and simmer, partly-covered, 30 minutes or until the lentils are soft and the liquid is absorbed.
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4
In the meantime (while lentils are cooking), saute remaining ingredients together over medium heat in butter and additional olive oil for 10 to 15 minutes and all are tender.
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5
When lentils are soft, and liquid is gone, place in large bowl and mash (or use food processor).
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6
Add the mushroom mixture to the mashed or processed lentils, and mix well.
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7
Chill for about 1 hour.
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8
Make 4-inch patties from chilled mixture.
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9
Note: uncooked burgers may be individually wrapped and frozen. For freezing, make patties, place wax paper between each patty and stack; wrap well and freeze (or wrap individually).
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10
To cook: 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.
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11
Serve either as patties, as burgers in a whole-wheat bun, or filling for a pita.
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12
Good with cheese melted on top, basil sprinkled on each burger is tasty also.
