Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Cooked lentils |
| 1 cup | Smoked Portobello mushrooms, |
| \N \N | Mince |
| 1 cup | Bulgar wheat |
| 2 \N | Cloves roasted garlic, |
| \N \N | Pureed |
| 1 cup | Whole wheat bread crumbs |
| 1 tablespoon | Worcestershire |
| 2 tablespoons | Walnut oil |
| ¼ teaspoon | Tarragon, minced |
| \N \N | Salt and pepper to taste |
GRILLIN' AND CHILLIN' #GR360
Prepare a wood or charcoal grill and let it burn down to embers.
In a large mixing bowl, mash lentils until smooth. Add all other ingredients and mix until thoroughly combined. Refrigerate for at least 2 hours. Form into burgers. Brush the burgers with olive oil and grill for 6 minutes on each side or until done. Serve hot with your favorite condiments.
Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address), moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes, visit my homepage: