September 21st, 2006
|01:31 pm - Portobello Burgers|
2/3 cup dried lentils
2 Portobello mushrooms
2 tablespoons olive oil
1 small to medium onion minced
2 large garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon salt
ground black pepper to taste
2 cups bread crumbs
1/2 cup chopped parsley
Bring 2 quarts of water to boil and add the lentils. Simmer the lentils for 20 to 30 minutes or until they are tender. Drain the lentils and let them cool.
Cut off the stem of each mushroom then finely chop the mushroom cap.
Heat one tablespoon of the olive oil in a large skillet over medium heat and add the onions. Cook them, stirring occasionally, for five minutes or until they soften. Add the garlic, and cook for two minutes more, stirring constantly. Add the chopped mushrooms and the cumin to the skillet, and cook for five minutes, stirring occasionally. Season with the salt and pepper. Take the pan off the heat.
Put the bread crumbs into a large bowl. Put the cooked lentils into a food processor or blender and runt he machine in spurts until they are coarsely chopped and somewhat pasty. Put the lentils in with the bread crumbs and add the chopped parsley and sautéed mushrooms, onions and garlic to the bowl. Mix well with your hands or a sturdy spoon. Add more bread crumbs if the mixture it too wet to form a patty. Chill the mixture from 1 hour to a week.
Form the mixture into four-inch patties. Heat the remaining oil in a large skillet (not non-stick) over medium head. Pan fry until the undersides are a deep golden brown, about three minutes. Flip the burgers and cook about three minutes more. Serve the burgers hot.
Variation: Try adding 3 ounces of soft goat cheese to the mixture before cooking it. The cheese adds flavor and can help to bind the burger together.
Taken from Vegetarian Planet by: Didi Emmons
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