Aimer faire plaisir à ceux qu'on aime

Ingredients

• 180 ml (3/4 cup) lentils
• 375 ml (1 1/2 cup) vegetable stock
• 45 ml (3 tbsp.) butter
• 1 onion, finely chopped
• 227 g (8 oz) white mushrooms, sliced
• 1 garlic clove, finely chopped
• 15 ml (1tbsp.) balsamic vinegar
• 225 ml (1 cup) Le Délice des Appalaches cheese, grated
• 125 ml (1/2 cup) toasted pine nuts, finely chopped
• 125 ml (1/2 cup) wheatgerm
• 1 egg, beaten
• 30 ml (2 tbsp.) Dijon mustard
• 15 ml (1 tbsp.) capers
• 5 ml (1 tsp.) Worcestershire sauce
• Salt and pepper, to taste
• 6 hamburger buns

Preparation

Pour the lentils and vegetable stock into a large saucepan, and bring to a boil. Reduce the heat, and let it simmer partially uncovered for about 30 minutes or until the lentils are tender and the liquid is absorbed. Set aside.

In a frying pan, melt the butter and brown the onion and mushrooms. Add the garlic and balsamic vinegar, and continue cooking for several minutes. Place the mushrooms and lentils mixture into a food processor. Add the Le Délice des Appalaches cheese, pine nuts, wheatgerm, egg, Dijon mustard, capers, and Worcestershire sauce. Add salt and pepper, and purée coarsely.

Form patties about 10 cm (4 in) big. Cook on the grill or in a frying pan for 4 minutes on each side. Serve the patties on hamburger buns, and top as desired.