Yummy for the tummy

I thought I'd share this amazing recipe for veggie burgers that we love. They take awhile to make (about an hour) but they are so worth it. The recipe yields about 11 patties. We just make a batch and then stick them in the freezer to eat throughout the next two weeks. A couple of minutes in the microwave and you have instant dinner! They are also perfect for packing in our lunches to take to work.

Veggie burgers

3/4 cup dried brown lentils
2 1/2 tsp. salt
3/4 cup bulgur wheat
2 tbs. vegetable oil
2 medium onions chopped fine
1 large celery rib chopped fine
1 small leek chopped fine
2 medium garlic cloves, minced
1 pound cremini or white mushrooms sliced
1 cup raw unsalted cashews
1/2 cup mayonnaise
2 cup bread crumbs (unseasoned)
Black pepper

1. boil 3 cups water, lentils and 1 tsp salt over high heat, reduce to medium and simmer uncovered until lentils are just beginning to fall apart- about 25 minutes. Drain. Dry on paper towel lined baking sheet and cool to room temp.

2. Boil 2 cups water, 1/2 tsp salt. Add bulgur wheat cover and remove from heat. Let stand for 15-20 minutes until water is absorbed. Drain and press out excess water.

3. Sautee onions, celery, leek, garlic in 1 tsp oil until vegetables brown, about 10 minutes. Spread out on baking sheet to cool. Sautee mushrooms in 1 tsp oil until golden brown, about 12 minutes. Spread on sheet to cool.

4. Process cashews in food processor (or blender) until finely chopped. Stir into bowl w/ bulgur, lentils, vegetables, mushrooms and mayo. Mix. Transfer 1/2 of mixture back to food processor; pulse about 15 times until mixture is cohesive but roughly textured. Repeat with second half. Stir in bread crumbs, 1 tsp salt and pepper.

5. Make into patties. Put patties in paper towels to absorb excess moisture.

Cook on oiled grill about 5 minutes on each side.