Walnut Lentil Burger Sliders
- Yield: 6 servings
- 3/4cup uncooked brown or green lentils (or yellow split peas)
- 1-1/2cup water
- 2tablespoons cider vinegar
- 1tablespoon olive oil (plus more for frying the burgers, as needed)
- 1cup finely minced onion
- 2teaspoons minced garlic
- 1teaspoon dry mustard
- 10-- mushrooms (about 2-inch diameter), minced
- 3/4teaspoon salt
- 1/2pound baby spinach, finely minced (optional
- 3/8teaspoon Freshly ground black pepper to taste
- 1/2cup finely minced walnuts
- 1cup whole wheat breadcrumbs (from toasted whole wheat sandwich bread)
- -- Grated cheddar for melting on top (optional)
- Place the lentils or peas and water in a medium-small saucepan, and bring to a boil. Lower the heat to a simmer, partially cover, and cook for about 30 minutes, or until the lentils are soft and the water is completely absorbed. (Don’t worry about overcooking the lentils. Soft is good in this recipe, and we want all the water gone.) Transfer to a medium-large bowl, add the vinegar, and mash with a fork or a potato masher. Set aside.
- Place a medium-sized skillet over medium heat, and wait about a minute. Add 1 tablespoon olive oil, and swirl to coat the pan, then add the onion and sauté for about 5 minutes, or until the onion is translucent. Add all the remaining ingredients except the walnuts and bread crumbs, and sauté over medium heat for 5 to 10 minutes, or until all the vegetables are tender. Turn up the heat for the last minute or so, to let the moisture evaporate.
- Stir the sautéed mixture into the lentils or peas, along with the walnuts and bread crumbs. Mix thoroughly, then cover the bowl (or transfer to a container with a tight-fitting lid) and chill for at least an hour (longer okay).
- Form 3-inch patties about 1 inch thick, and broil them for 5 to 8 minutes on each side (until golden and crisp). Top with some grated cheese at the last minute, if desired, and let it melt.
- Serve hot, with desired accoutrements.