Walnut Lentil Burgers With Tarragon

• 2 cups quinoa cooked
• 1 1/2 cups green lentils or brown, cooked, about a 15 oz. can
• 1 egg
• 1/4 cup walnuts chopped
• 1 tablespoon tarragon chopped
• 1 cup button mushrooms chopped
• 1/2 onion medium, chopped
• 4 garlic cloves diced
• 1/4 cup flat leaf parsley chopped
• 1/2 teaspoon sea salt
• 2 tablespoons oil sallflower

1. In a skillet, heat about a tablespoon of sallower oil.
2. Add the walnuts, carrot, mushrooms, parsley, onion and sea salt.
3. Saute for about 5 minutes.
4. Transfer to a large bowl.
5. 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.
6. Transfer to the bowl with the veggies and add the remaining 1 cup of brown rice.
7. Mix well and form into patties, 1/4 cup at a time (I used a 1/4 cup measuring cup).
8. Heat a skillet to medium low heat and add a tablespoons of olive oil.
9. Cook the patties, about 5 at a time, for 3-4 minutes on each side.
10. Let them cool a little before serving.

quinoa cooked, green lentils, egg, walnuts, tarragon, button mushrooms, onion, garlic, flat leaf parsley, salt, oil sallflower

Taken from www.yummly.com/recipe/Walnut-Lentil-Burgers-with-Tarragon-1677071 (may not work)