Walnut Lentil Burgers with Tarragon

Walnut Lentil Burgers with Tarragon

Walnut Lentil Burgers with Tarragon

45 minutes

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Details
  • Serving Size:   12
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   3 Points
Cuisine
  • American
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 2 cups quinoa, cooked
  • 1½ cups brown or green lentils, cooked (about a 15 oz. can)
  • 1 egg
  • ¼ cup raw walnuts, chopped
  • 1 tablespoon tarragon, chopped
  • 1 cup button mushrooms, chopped
  • ½ medium onion, chopped
  • 4 garlic cloves, diced
  • ¼ cup flat leaf parsley, chopped
  • ½ teaspoon sea salt
  • 2 tablespoons of sallflower oil
Instructions

In a skillet, heat about a tablespoon of sallower oil.

Add the walnuts, carrot, mushrooms, parsley, onion and sea salt. Saut for about 5 minutes.

Transfer to a large bowl. In the bowl of a food processor, process the lentils (be sure to rinse and drain them if youre using canned), 1 cup of brown rice and egg.

Transfer to the bowl with the veggies and add the remaining 1 cup of brown rice.

Mix well and form into patties, cup at a time (I used a cup measuring cup).

Heat a skillet to medium low heat and add a tablespoons of olive oil. Cook the patties, about 5 at a time, for 3-4 minutes on each side.

Let them cool a little before serving.

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