1 1/2 cups cooked lentils
1/2 cup chopped onion
2 cloves garlic, minced
2 Tbs. butter or margarine
1 heaping Tbs. tomato pasate
1/4 cup finely chopped walnuts
2 slices whole wheat bread, cubed
2 eggs, slightly beaten
2 Tbs. red wine or red wine vinegar
1 tsp. Dijon-style mustard
1/2 tsp. dried sage leaves
1/2 tsp. salt, optional
1/4 tsp. black pepper
1/4 cup bread crumbs
4 slices sharp Cheddar cheese, optional
4 whole wheat buns with sesame seeds
Green pepper and onion rings for garnish
Catsup, mustard, red onions, sour cream, sliced tomatoes, alfalfa sprouts and pickles - pick and choose

Directions

Drain lentils very well, placing in a sieve and pressing gently with spoon, if necessary. Set aside.

Saute onion, adding garlic later, in 1 tablespoon of the butter.

Add tomato paste, walnuts, bread, eggs, wine and seasonings. Combine well, adding lentils to mixture.

Shape into 4 large patties. Mixture will be moist, but if too wet, add more crumbs or some wheat germ.

Coat each patty in dry bread crumbs. Chill about 1 hour (this makes patties easier to fry).

Heat remaining butter until sizzling. Fry patties about 5 minutes each side until crisp. Turn gently. Cover each with a cheese slice, if used. Cook until melted.

Serve on heated whole wheat buns. Garnish with green pepper and onion rings. Pass the relishes.

Course

Lunch or Dinner

Servings

Time to prepare

10 Minutes

Difficulty

Easy

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