Lentil Quinoa Meatloaf Burgers

Serves: 5

INGREDIENTS
For the Burger Patties:
1.5 cups cooked lentils (brown lentils, I usually use Indian brown (whole masoor))
1 cup cooked quinoa
¾ cup chopped onion
3 cloves of garlic, finely chopped
1 jalapeno, chopped (optional)
½ cup finely chopped celery
½ cup chopped or grated carrots
⅓ tsp dried thyme
½ tsp dried oregano
½ tsp cayenne or to taste
½ tsp garlic
2 tbsp flaxmeal or chia seed meal
1 tbsp or more ketchup
2 tsp soy sauce
1 to 2 tbsp nutritional yeast
salt to taste
½ to ¾ cup breadcrumbs or use coarsely ground oats or gluten-free breadcrumbs to make it gluten-free

for the glaze:
2 tsp soy sauce
1 tbsp maple
3 tbsp or more ketchup (or use bbq sauce)
1 tsp or more sriracha
½ tsp garlic powder

INSTRUCTIONS
Cook the lentils and quinoa, drain and keep aside.
Heat oil in a skillet over medium heat. Add onions, garlic and jalapeno and cook for 5 minutes. or until translucent
Add celery, carrots, thyme, oregano, and mix well. Cook for 5 minutes or until the veggies are tender. Add some currants or dried cranberries at this point and mix in.

Add the cooked veggies, flaxmeal, cooked lentils and quinoa to a bowl and mix. Mash the mixture using potato masher or hands, so that atleast half the lentils and quinoa get well mashed. (you still want some whole lentils).

Add in the sauces, nutritional yeast, and mix well. You can also add ¼ tsp coarsely crushed fennel seeds at this point.
Add breadcrumbs or coarsely ground oats and mix in. Taste and adjust salt and flavor. Add more sauces, herbs and salt if needed. (To check if the mixture is the right consistency, make a burger patty. If the mixture is too sticky or pasty, add more breadcrumbs. If it is too crumbly and doesn’t stick easily, add some wet sauce or 1 flax egg (1 tbsp flax meal mixed in 2.5 tbsp water). Chill the mixture for 10 -15 mins if the mixture is too moist.

Shape into burger patties or use a cookie cutter to make patties.

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

Mix the ingredients under glaze. Add a glaze to the burger patties in last 2 mins of cooking or add the glaze just before serving.

Serve over greens, toppings of choice with additional glaze. I served the burgers with a chopped salad of cucumber, onion, radish, tomato mixed with salt, pepper, lemon and cilantro. with a side of Sweet Potato Fries

NOTES
To Bake: I normally bake lentil burger patties at 400 degrees F for 15 minutes, then flip and bake another 10 or more minutes until golden. Bake time will depend on the moisture content of the patties.

To make into a Loaf:
Prepare the loaf pan with parchment-lined with parchment edges over the pan.

Press the mixture into the pan. Pack well and even it out. Make the glaze and spread over the top of the loaf.

Cover the loaf with foil and bake at 375 degrees for 25 to 30 minutes. Bake uncovered for 5 to 10 minutes. Then let it rest for 15 minutes before slicing.

From veganricha.com