grilled veggie burgers with lentils and walnuts
3/4 Cup Lentils, dried
1 Tablespoon Flaxseed, Ground
1 onion, diced
2 Tablespoon extra-virgin olive oil
2 Clove garlic, minced
Pinch black pepper
3/4 Cup breadcrumbs
1 Teaspoon ground cumin
1 Teaspoon paprika
1 Cup Walnuts, Toasted
6 hamburger buns
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.
In a small bowl, combine the flaxseed with 4 tablespoons of water. Let mixture sit for 5 minutes.
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 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.
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 Z Grill 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.
Serve burgers on toasted hamburger buns topped with lettuce, tomato, ketchup, and mayonnaise. Enjoy!