mama bird burgers

finally getting around to posting the mushroom lentil burger recipe from our beach trip over memorial day. we got the recipe from this yahoo article about a vegan ultrarunner.

makes 12 four-inch burgers.
ingredients:
2 1/4 cups of water
1 cup dried green lentils
1 teaspoon dried parsley
1 minced garlic clove
1/4 c up chopped onions
3/4 cup chopped walnuts
2 cups bread crumbs
1/2 cup ground flaxseed
1 cup chopped onion
2 minced garlic cloves
3 cups finely chopped mushrooms
1 1/2 cups finely chopped kale or other winter greens
2 tablespoons dijon mustard
3 tablespoons balsamic vinegar

directions:
1. in a medium-size pot, bring water to a boil, then add dried green lentils, dried parsley, minced garlic clove, and chopped onions. simmer for 35 to 40 minutes.
2. combine chopped walnuts, bread crumbs, and ground flaxseed in a small bowl and set aside.
3. in a separate pan greased, sauté chopped onion, minced garlic cloves, mushrooms, and kale for 8 to 10 minutes. set aside to cool slightly.
4. remove lentils from heat, add dijon mustard and balsamic vinegar, and mash ingredients together.
5. in a large bowl, combine lentils, sautéed vegetables, and bread-crumb mixture. cool in a refrigerator.
6. using your hands, form patties and fry or grill until lightly browned and crispy on both sides, about 3 to 5 minutes each side. serve on a toasted bun or on their own.