By Amanda Frederickson
Try out Traeger’s take on veggie burgers made with lentils and walnuts. This grilled veggie burger recipe uses boiled lentils and combines them with flaxseed, onion, garlic and toasted walnuts.
|3/4 Cup||dried green lentils|
|1 Tablespoon||ground flaxseed|
|2 Tablespoon||extra-virgin olive oil|
|2 Clove||garlic, minced|
|1 Teaspoon||ground cumin|
|1 Cup||toasted walnuts|
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.
3/4 Cup dried green lentils
In a small bowl, combine the flaxseed with 4 tablespoons of water. Let mixture sit for 5 minutes.
1 Tablespoon ground flaxseed
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.
1 onion, diced
2 Tablespoon extra-virgin olive oil
2 Clove garlic, minced
Pinch Black pepper
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.
3/4 Cup breadcrumbs
1 Teaspoon ground cumin
1 Teaspoon paprika
1 Cup toasted walnuts
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.
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.
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.
Grill the veggie burgers for 8 to 10 minutes flipping halfway through.
425 ˚F / 218 ˚C
Serve burgers on toasted hamburger buns topped with lettuce, tomato, ketchup, and mayonnaise. Enjoy!
6 hamburger buns
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