An amazingly versatile vegetarian dish is always welcome in my home, and I adore the rich and earthy aroma, texture, and flavor of these cute little sliders. Experiment with different nuts, or adding other veggies like the plentiful zucchini of summer to these easy “burgers.” A little messy, but totally worth it, and a blast to do with kids!
Makes 12 small sliders
3/4 cup dry lentils
1 1/2 cup water
2 tablespoons Raimondo Winery Honey Serrano Vinegar
1 tablespoon Raimondo Winery Arbequina Olive Oil
1 cup finely minced onion
4-6 large cloves garlic, finely minced
10 large mushrooms, minced
1/2 cup very finely minced walnuts
Salt to taste
Preheat broiler or oven to 400 degrees.
Place lentils and water in a small saucepan and bring to a boil. Lower the heat and simmer, partially covered, for about 30 minutes, or until the lentils are soft and the liquid is gone. Transfer to a medium bowl, add vinegar and mash well.
Heat oil in a medium skillet. Add onions and saute over medium heat until translucent. Add all remaining ingredients, and saute another 5 minutes or until all are tender. Add saute of vegetables to the lentils and mix well. Chill about one hour before forming small slider patties.
Form small slider patties. Broil or bake patties about 5 minutes on each side until slightly crispy. Watch carefully if broiling.
Recommended Wine Pairing: