Walnut Lentil Burgers with Tarragon

If you want to add more gluten free, dairy free, and lacto ovo vegetarian recipes to your recipe box, Walnut Lentil Burgers with Tarragon might be a recipe you should try. This hor d'oeuvre has 120 calories, 5g of protein, and 5g of fat per serving. This recipe serves 12 and costs 37 cents per serving. A mixture of sallflower oil, green lentils, onion, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately

Ingredients

• 2 cups quinoa
• 1.5 cups green lentils
• 1 egg
• 0.25 cup walnuts
• 1 tablespoon tarragon
• 1 cup button mushrooms
• 0.5 medium onion
• 4 garlic cloves
• 0.25 cup flat leaf parsley
• 0.5 teaspoon sea salt
• 2 tablespoons sallflower oil

Instructions

1. In a skillet, heat about a tablespoon of sallower oil. 2. Add the walnuts, carrot, mushrooms, parsley, onion and sea salt. Saut for about 5 minutes. 3. 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. 4. Transfer to the bowl with the veggies and add the remaining 1 cup of brown rice. 5. Mix well and form into patties, cup at a time (I used a cup measuring cup). 6. 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. 7. Let them cool a little before serving.