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SUMMERY SUN-DRIED LENTIL WALNUT BURGER

Great recipe by Jenn @ThePlantedOne for a summer bbq burger!

Yields1 ServingPrep Time20 minsCook Time10 minsTotal Time30 mins

Ingredients

 1 pack of VG Gourmet Lentil-Walnut Burgers
 4 Burger Buns
 1 cup Cremini Mushrooms, sliced
 ½ Sweet Onion sliced in rings
 23 tbsp Balsamic Vinegar
 23 tbsp extra-virgin olive oil
  sea salt
 1 Summery Sun-dried Tomato-Basil Pesto
 1 cup Sun-dried tomatoes
 ½ cup fresh basil
 ¼ cup nutritional yeast
 ¼ cup extra-virgin olive oil
 ¼ cup cup chopped walnuts
 2 garlic cloves chopped
 ½ tsp coconut sugar (or natural sweetener)
 1 tbsp dried oregano
 3 tbsp water

Preparation

1

Place a large non-stick skillet over medium heat and add 1 tbsp of olive oil, Add the sliced mushrooms and onions to the pan. After 2-3 minutes, add 1 tbsp of balsamic vinegar. Stir. Let it cook down for another 2-3 minutes and then add the second tbsp of Balsamic vinegar. Sauté for an additional 2-3 minutes, set aside.

2

Place all of the Summery Sun-dried Tomato-Basil Pesto ingredients into a food processor or blender. Blend until everything has fully mixed and to your desired consistency. You may need to stop and scrape down the edge as mix comes together.

3

Cook the VG Gourmet Lentil-Walnut Burgers, following the packaging instructions.

4

Enjoy! Store leftover pesto in a tightly glass-sealed container for up to 2 weeks.

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