Lentil-grain burgers
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Brown rice -- uncooked |
| ½ | cup | Barley -- uncooked |
| ½ | cup | Lentils, dried -- uncooked water |
| ½ | cup | Carrots -- coarsely |
| Shredded | ||
| ½ | cup | Oniions -- finely chopped |
| ½ | cup | Celery -- finely chopped |
| 1 | teaspoon | Oregano |
| ½ | teaspoon | Cayenne pepper |
| 1¼ | teaspoon | Garlic powder |
| ½ | teaspoon | Paprika |
| ¾ | teaspoon | Salt |
Directions
In a large, heavy saucepan, combine all ingredients. Bring to a boil over medium heat. Reduce heat to low an simmer, uncovered, 50 minutes, or until all of the liquid has cooked out and the mixture is sticky. Stir occasionally while cooking, and stir frequently toward the end of cooking time.
Place mixture in refrigerator and chil thoroughly. Overnight is best.
To prepare burgers:
Preheat a nonstick skillet or griddle over medium heat. Wetting yourhands slightly, shape mixture into burgers, using ½ cup of mixture for each burger.
Cook until burgers are nicely btowned onn both sides, turning carefully.
Serve on a pita bread and top with lettuce, tomato, alfalfa sprouts and tahini dressing (see recipe).
From the files of DEEANNE
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