Ingredients

3/4 cup dried green lentils

1 tablespoon ground flaxseed

1 onion, diced

2 garlic cloves, minced

pinch black pepper

3/4 cup breadcrumbs, preferably whole wheat

1 teaspoon ground cumin

1 teaspoon paprika

1 cup walnuts, toasted

8 Hamburger Buns

Instructions

1. Bring a medium pot of water to a boil. Add lentils and cook for 20-25 minutes or until tender. Drain and set aside.

2. In a small bowl, combine flaxseed with 4 tablespoons of water. Let the mixture sit for 5 minutes.

3. In a medium saucepan over medium heat, add the onion and saute for about 5 minutes or until the onion is translucent. You may need to add a tablespoon or more of water to prevent sticking as you saute. Add the garlic and pinch of black pepper and continue to cook for another 30 seconds.

4. Add the onion and garlic mixture, along with 3/4ths of the lentils, the flaxseed mixture, breadcrumbs, cumin, paprika, and toasted walnuts into the bowl of a food processor. Pulse until the mixture is smooth and comes together. If the mixture is dry, add 1 tablespoon of water at a time until the mixture sticks together. Stir in the remaining cooked lentils.

5. Form the lentil mixture into 8 patties using about 1/3 cup mixture for each pattie, and place on a parchment-lined plate. Refrigerate the patties for at least 30 minutes or up to 24 hours.

6. When ready to cook, start the Traeger with the temperature set to 425 degrees Fahrenheit and preheat with the lid closed for 10-15 minutes.

7. Grill the burgers for 8 to 10 minutes, flipping halfway through.

8. Serve the burgers on toasted hamburger buns and topped with your favorite toppings. Enjoy!

Yields 8 burgers.