MIDDLE EASTERN VEGETABLE GRAIN BURGERS

1/3 cup uncooked dried red lentils, sorted and rinsed
1/4 cup uncooked brown or basmati rice
1 tablespoon olive oil
1 pound fresh mushrooms, sliced
1 medium onion, chopped
3/4 cup grated Parmesan cheese
1/2 cup walnut halves, finely chopped
1/4 cup chopped fresh cilantro
2 large eggs
1/2 teaspoon ground black pepper
Nonstick cooking spray
FOR SERVING:
6 toasted sesame seed buns or toasted pita bread halves
Nonfat mayonnaise
Sliced red onion
Shredded lettuce
Sliced tomatoes

Place lentils in medium saucepan; cover with 1 inch water. Bring to a boil; reduce heat to low. Simmer, covered, 25 to 35 minutes until tender. Rinse; drain and set aside.

Meanwhile, cook rice according to package directions; set aside.

Heat oil in heavy, large skillet over medium heat. Add mushrooms and chopped onion. Cook and stir 20 to 25 minutes until mushrooms are brown.

Combine mushroom mixture, cheese, walnuts, lentils, rice, cilantro, eggs and pepper in large bowl; mix well. Cover; chill.

WHEN READY TO COOK:
Preheat broiler. Spray a 15x10-inch jelly-roll pan with cooking spray.

Shape lentil mixture into six (1/2-inch-thick) patties. Arrange patties on prepared pan. Broil 4 inches from heat 3 to 4 minutes on each side or until golden brown, turning once.

TO SERVE:
Serve on buns with mayonnaise, red onion, lettuce and tomatoes.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Burger Magic, Easy Home Cooking, Vol. 1, No. 39, April/May 2004