Lentils, brown rice, barley and nuts make a very substantial burger. This recipe, adapted from Midwest Living magazine, makes 6.
1/4 cup each brown lentils, barley, brown rice
2 cups water
2/3 cup carrots, chopped
1/2 cup onion, chopped
1/2 cup celery, chopped
2 tablespoons almonds, chopped
2 cloves garlic, minced
1/4 cup fresh basil, snipped
1 scant teaspoon dried oregano
1 teaspoon salt
2 egg whites
1/2 cup whole wheat flour
4 tablespoons olive oil
Simmer lentils, rice and barley in water for 40 minutes till tender. Cool. Cook carrots, onion, celery, nuts and garlic in 2 tablespoons of the olive oil in a pan until tender, about 6 minutes. Stir in basil, oregano and salt. Cool. In a bowl, mix cooled cooked grains and vegetables with egg whites and flour. Form into 6 3/4-inch-thick patties. Heat remaining olive oil in fresh pan and fry patties 10-12 minutes until brown on both sides. Serve with lettuce and tomato.
