Ingredients

• 1 small Onion, finely diced
• 2 cups cooked Green Lentils (not too mushy)
• 1 cup cooked Organic Farro
• 1 cup Protein Oats (or rolled oats)
• 2 cloves Garlic, minced (or 2 tsp Garlic Powder)
• 2 Tbsp Tomato Paste
• 2 Tbsp Soy Sauce
• 2 Tbsp Brown Flaxseed Meal
• Salt and Pepper to taste
• Oil, for sautéing and cooking

• Add 1 Tbsp garam masala, 1 tsp ground turmeric and 2 Tbsp chopped cilantro to the base mixture. Top with cilantro and carrot slaw and curry mayonnaise.

• Swap tomato paste with 4 Tbsp sriracha and add 1 finely minced jalapeño. Top with fresh jalapeño slices and sriracha mayo.

• Swap tomato paste with 4 Tbsp barbecue sauce and stir in 2 tsp smoked paprika. Top with pickles, barbecue sauce and crispy fried onions.

Instructions

1. Sauté diced onion in a splash of oil over medium heat until softened and just starting to brown. Let cool slightly before adding to the mix.

2. Add cooked lentils to a large mixing bowl. Use a potato masher or the back of a fork to mash about half the lentils—this helps create a cohesive texture while keeping some whole for a satisfying bite.

3. Add cooked farro, oats, onion, garlic, tomato paste, soy sauce, flaxseed, salt and pepper. Stir until well combined. Let the mixture rest for 10–15 minutes so the oats and flaxseed can absorb moisture and bind the mix.

4. Divide the mixture into 4–6 equal portions and shape into patties.

5. Heat a little oil in a nonstick or cast iron skillet over medium heat. Cook patties for 4–⁠5 minutes per side, or until well-browned and heated through. Top as desired and enjoy!