Protein Packed Lentil & Quinoa Burgers

This recipe is great to make in large batches and freeze the access patties for future easy peezy dinners! I just make a ton and throw it all together, when I pull from freezer I just fry in some olive oil and coconut oil. This is one of the meals I stocked the freezer with for after the baby was born!

5 servings

I'm no pro photographer so this is what real food looks like! 

8-10 Shitakke Mushroom heads

2 tablespoons Extra Virgin Olive Oil

2 Tablespoons Coconut Oil

3/4 cup diced onions

splash of sherry or Apple cider vinegar

3 large minced garlic cloves

1 tablespoon of wheat free Tamari or Braggs Liquid Amino

1/4 cup fresh chopped parsley

dash or two of black pepper
goat chz crumbles

1 cup cooked lentils

1 cup cooked quinoa

1 large egg beaten

1/2 cup of Panko (healthier then bread crumbs)

4 teaspoons of Dijon mustard or spicy mustard

5 whole grain or gluten free buns (I made homemade)

lettuce

tomato

veganaise (instead of mayo)

To prepare:

1- Finely chop the Shittake Mushrooms (only the caps throw the stems away), set aside

2- Heat a tablespoon of OliveOil/Cocnut oil in a large frying pan over med heat and carmelize the onions, once the onion are good and carmelized splash a tad of sherry or Apple cider Vinegar and cook it away to really give it a carmel flavor, ohhh sooo good!!

3-add mushrooms cook 2-3 until soft, add minced garlic and tamari. Cook another minute, add parsley and black pepper and lentils stir well and cook another minute.

4- Add that Lentil mix into your food processor and pulse it all up.

5- In a big bowl, combine the lentil mix with egg, quinoa, panko, mustard and goat cheese crumbles. It should be moist be not really wet.

6- divide them into 5 even patties (I used a burger shaper thing I had that came with my burger freezing tupperware :) then refrigerate for at least 30 mins  OR overnight.

7- Then fry up in a tad of olive oil/cocnut oil mix about 5-6 mins. Add to buns and top with lettuce tomato and veganaise!