Grilled Veggie Burgers with Lentils and Walnuts

Ingredients

Units of Measurement:

ImperialMetric

Steps

• 1

  Bring a medium pot of water to boil. Add the lentils and cook the lentils for about 15 minutes or until soft. Drain and set aside.

  Add A Note

  Ingredients

  • 3/4 Cup dried green lentils

• 2

  In a small bowl, combine the flaxseed with 4 tablespoons of water. Let mixture sit for 5 minutes.

  Add A Note

  Ingredients

  • 1 Tablespoon ground flaxseed

• 3

  In a medium saute pan over medium heat, add the onion and olive oil. Cook onion for about 4 to 6 minutes or until translucent. Add the garlic and a pinch of salt and pepper and continue to cook for another 30 seconds.

  Add A Note

  Ingredients

  • 1 onion, diced

  • 2 Tablespoon extra-virgin olive oil

  • 2 Clove garlic, minced

  • Pinch salt

  • Pinch black pepper

• 4

  Add the onion and garlic mixture, along with 3/4ths of the lentils, the flaxseed, breadcrumbs, cumin, paprika, and toasted walnuts into the bowl of a food processor.

  Add A Note

  Ingredients

  • 3/4 Cup breadcrumbs

  • 1 Teaspoon ground cumin

  • 1 Teaspoon paprika

  • 1 Cup toasted walnuts

• 5

  Pulse until mixture is smooth and comes together. If the mixture is dry add 1 tablespoon of water at a time until mixture comes together. Fold in the remaining lentils.

  Add A Note

• 6

  Form the lentil mixture into 4 to 6 patties and place on a parchment lined plate. Refrigerate the patties for at least 30 minutes or up to 24 hours.

  Add A Note

• 7

  When ready to cook, start the Traeger according to grill instructions. Set the temperature to 425 degrees F and preheat, lid closed 10-15 minutes.

  Add A Note

• 8

  Grill the veggie burgers for 8 to 10 minutes flipping halfway through.

  

  Grill: 425 ˚F

  Add A Note

• 9

  Serve burgers on toasted hamburger buns topped with lettuce, tomato, ketchup, and mayonnaise. Enjoy!

  Add A Note

  Ingredients

  • 6 hamburger buns