SCOTT JUREK'S LENTIL-MUSHROOM BURGERS

1 cup dried green lentils
2 1/4 cups water
1 tsp dried parsley                        
1/4 tsp black pepper
1 garlic minced cloves
1/4 cups finely chopped onion 

3/4 cup finely chopped walnuts

2 cups fine bread crumbs
1/2 cup ground flax seed

1 cup finely chopped onion 

2 garlic mince cloves
3 cups (454 g) finely chopped mushrooms
1 1/2 c spinach
2 T cooking oil
3 T balsamic vinegar
2 T Dijon mustard
2 T nutritional yeast
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika

In a small pot, bring the lentils, water, parsley, 1 garlic clove, and 1/4 cup onion to a boil. Rduce heat and simmer, partially covered, for 35-40 minutes, until the water is absorbed and the lentils are soft.

Combine walnuts, bread crumbs, and flax seed in a bowl. Add the nutritional yeast, salt, pepper, and paprika and mix well.

Sauté the remaining onion, remaining garlic (2 cloves), mushrooms, and spinach greens in oil for 8-10 minutes, then set aside. Remove the lentils from heat, add the vinegar and mustard, and mash with a potato masher to a thick paste. 

Combine lentils, sautéed veggies, and bread crumb mixtures, and mix well. Cool in the refrigerator for 15 to 30 minutes more. 

Press into with 1/3 cup to form burger patties and press into pan. Lightly fry in a skillet until lightly browned and crisp, 3-5 minutes on each side. 

Makes 12. 

Combine  From Eat and Run