Lentil & Walnut Burgers by Chef kari_lynn222
- 3/4 cup picked over & rinsed Cubed Yukon Gold Potato
- 3/4 cup tosted crushed tomatoes
- 1 piece toasted Yellow Onion Chopped
- 1 tsp Sunflower Seed
- 2 tsp Chopped Tomato
- 1/4 tsp Chopped Garlic
- 3 Poblano Peppers
- 1/4 tsp Red sweet peppers
- 1/4 tsp olive or canola oil
- 1 tsp Red Bell Pepper
- 1 Tbs Jar of Salsa Con Queso
- 1/4 cup small pasta
Preheat oven to 350F.
In a small bowl combine the ground flax seeds with the water and set aside. (this is your binding agent)
Place lentils in a small pot and add a couple cups of water. Bring to a boil and simmer for about 25 minutes. Remove and rinse in colander. While the lentils are cooking, toast the walnuts by placing the walnuts on a baking sheet and cooking at 350F for about 12 minutes until golden brown and delicious. Let cool.
In a food processor, process the garlic, walnuts, toasted bread OR breadcrumbs, garlic, spices & seasonings until combined. Now add oil and lentils and pulse until coarsely chopped (some lentils should be visible and left chunky). Add the flax mixture and pulse a bit more until combined. Now shape 4 patties with hands and place on a baking sheet lined with parchment or a non-stick mat. Bake at 350F for 20-22 minutes on each side for a total of 40-45 mins. bake time. Makes 4 patties.