Here's a vegan alternative for the vegetarians at the party. For a nonvegan option, sprinkle with shredded Cheddar cheese for the last couple of minutes on the grill.
- Portion size 6 servings
- Credits : Canadian Living Magazine: August 2005
Ingredients
Method
In large skillet, toast pecans over medium heat, stirring often, until fragrant, about 5 minutes. Transfer to food processor. Add lentils; pulse just until smooth. Set aside.In same skillet, heat oil over medium heat; fry mushrooms, onion, garlic, chili powder, salt, pepper, cumin and oregano until liquid is evaporated, about 10 minutes. Scrape into food processor. Add bread crumbs and salsa; pulse to combine. Form into six 3/4-inch (2 cm) thick patties. (Make-ahead: Cover and refrigerate on waxed paper–lined rimmed baking sheet for up to 4 hours.)
Place on greased grill over medium-high heat; close lid and grill, turning once, until browned and crisp, about 10 minutes. Sandwich in buns.
Nutritional facts Per serving: about
- Sodium 785 mg
- Protein 14 g
- Calories 377.0
- Total fat 13 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 53 g
%RDI
- Iron 40.0
- Folate 86.0
- Calcium 12.0
- Vitamin A 5.0
- Vitamin C 8.0
