Walnut Lentil Burgers with Tarragon


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


In a skillet, heat about a tablespoon of sallower oil. Add the walnuts, carrot, mushrooms, parsley, onion and sea salt. Sauté 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 you’re 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, ¼ cup at a time (I used a ¼ 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.




Sunday, March 9, 2014 - 9:32am


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