LENTIL QUINOA AND MUSHROOM BURGERS ENJOY DAN:

             LENTIL QUINOA AND MUSHROOM BURGERS by CHEF DAN:

Makes 12-14

INGREDIENTS:

2-cup cooked quinoa

1-1/2- cooked cup red lentils
1 tablespoon oil

1 onion, finely chopped

1 carrot, shredded

8 crimini mushrooms, roughly chopped

2 garlic cloves, minced

1/2-cup salsa

1 teaspoon EACH ground fennel, and ground smoked paprika

2 tablespoons EACH cornstarch, and flax seed

1/4-cup ground nuts, ground is spice grinder

1 tablespoon EACH soy sauce, and lemon juice

2 tablespoon yeast flakes

1/4-cilenro, minced

DIRECTIONS:

1.   Add lentils to a sieve and set aside to drain.

2.   Combine cornstarch, ground nuts, and yeast and flax seeds in a big bowl.

3.   Heat oil in a skillet over medium-heat when sizzling.

4.   Add onion, carrot, mushrooms, garlic, salsa and sauté for 5 minutes.

5.   Add all spices and sauté 1 minute more.

6.    Add to the big bowl, fried vegetables, quinoa, lentils, soy sauce, lemon juice, cilantro and salt and pepper to taste.

7.   Stir and form the mixture into a ball.

8.   The dough should be stiff enough to hold a shape when formed.

9.   Add flour if needed.

10.                Heat a skillet over medium-heat with splash of oil to fry patties.

11.                Divide the patty dough into 12-14 balls and flatten into 1/2--inch patties.

12.                Fry on each side for about 10 minutes or until well browned.

13.                Press the patties down gently with a spatula to flatten them.

ENJOY DAN:                                                   BON-APPETITE!!