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ÿþLentil Burgers

Takes 1.5 hours to prepare. Makes 6 burgers.

Ingredients:
1-1/3 C vegetable boullion
1/3 C dried lentils, red or green
1/3 C dried red quinoa or Sonora wheat berries
2 T canola oil
1 small yellow onion, chopped

8 oz cremini mushrooms, chopped
Italian parsley, stemmed and chopped
2 T soy sauce or Worchestershire sauce
2 T fresh lemon juice
2 T vegan mayonnaise, optional
2 T flaxseed
1/2 t smoked paprika
1 T Italian seasoning
2T onion powder
1/2 t black or white pepper
1/2 t allspice, optional
1/8 t truffle salt, optional
1/2 C walnuts, chopped fine
2 C breadcrumbs
6 buns
Condiments - mustard, BBQ sauce, hummus or salsa
Toppings - lettuce, tomato slices, onion slices

Directions:

1. Boil then simmer lentils and quinoa or wheat berries in vegetable boullion for 30 minutes.
2. Saute onion in canola oil until browned. Then add the mushrooms and saute until tender.
3. In a food processor, puree the lentils and quinoa or wheat berries with the parsley, soy or Worchestershire sauce, lemon juice optional mayonnaise, flaxseed and spices until relatively smooth.
4. Add the onion and mushroom mixture and 1/2 cup of breadcrumbs to the food processor and pulse to combine, but do not puree; leave a little bit of texture.
5. Transfer the burger mixture to a large mixing bowl and add the walnuts. Then bread crumbs a little at a time until the consistency is like hamburger. The mixture should hold its shape very well. Chill in the fridge for about 30 minutes to firm it up.

6. Divide the burger mix into 6 equal pieces. Form the 6 portions into patties.

7. Spray pan and cook the burgers on each side until lightly browned, about 10 minutes total.
8. Assemble the burgers with the buns, condiments and toppings.