Name: Lentil Quinoa Meatloaf Burgers
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 5 servings
Ingredients: 1.5 cup cooked lentils (brown lentils, I usually use Indian brown (whole masoor)); 1 cup cooked quinoa; 0.75 cup chopped onion; 3 cloves garlic (finely chopped); 1 null jalapeno (chopped (optional)); 0.5 cup finely chopped celery; 0.5 cup chopped or grated carrots; 0.33 tsp dried thyme; 0.5 tsp dried oregano; 0.5 tsp cayenne (or to taste); 0.5 tsp garlic powder; 2 tbsp flax meal (or chia seed meal); 1 tbsp ketchup (or more); 2 tsp soy sauce; 1.5 tbsp nutritional yeast (1 to 2 tbsp); null null salt (to taste); 0.5 cup breadcrumbs (or use coarsely ground oats or gf breadcrumbs to make gf); 0.25 tsp fennel seeds (coarsely crushed, optional); 2 tsp soy sauce; 1 tbsp maple; 3 tbsp ketchup (or use bbq sauce); 1 tsp sriracha (or more); 0.5 tsp garlic powder

Instructions

Show units in method

1

Cook the cooked lentils (1.5 cups) and cooked quinoa (1 cup) if you haven’t already, then drain and set aside.
2

Heat oil in a skillet over medium heat. Add chopped onion (0.75 cup), garlic (3 cloves) and jalapeno (1) (if using) and cook for 5 minutes or until translucent.
3

Add finely chopped celery (0.5 cup), chopped or grated carrots (0.5 cup), dried thyme (0.33 tsp), dried oregano (0.5 tsp), and mix well. Cook for 5 minutes or until the veggies are tender. Optionally, add some currants or dried cranberries at this point and mix in.
4

Transfer the cooked veggies, flax meal (2 tbsp), cooked lentils (1.5 cups) and cooked quinoa (1 cup) to a bowl and mix. Mash the mixture using a potato masher or your hands, mashing at least half of the lentils and quinoa (you still want some whole lentils).
5

Stir in ketchup (1 tbsp), soy sauce (2 tsp), nutritional yeast (1.5 tbsp), and [salt] to taste. You can also add fennel seeds (0.25 tsp) (coarsely crushed) at this point.
6

Add breadcrumbs (0.5 cup) or coarsely ground oats and mix thoroughly. Taste and adjust salt and flavor if needed (add more sauces, herbs, or salt). To check consistency, form a patty. If too sticky, add more breadcrumbs. If too crumbly, add some wet sauce or 1 flax egg (1 tbsp flax meal mixed in 2.5 tbsp water). Chill the mixture for 10 minutes to 15 minutes if it's too moist.
7

Shape the mixture into burger patties or use a cookie cutter.
8

Heat a skillet over medium-high heat. Pan fry the patties with or without oil for 4 minutes to 6 minutes, or until golden brown on both sides.
9

Mix the glaze ingredients: soy sauce (2 tsp), maple (1 tbsp), ketchup (3 tbsp) (or bbq sauce), sriracha (1 tsp) (or more), and garlic powder (0.5 tsp). Add the glaze to the burger patties in the last 2 minutes of cooking or just before serving.
10

Serve over greens with your choice of toppings and additional glaze. A chopped salad of [cucumber], [onion], [radish], [tomato] mixed with [salt], [pepper], [lemon] and [cilantro] is recommended, possibly with a side of Sweet Potato Fries.