Ingredients

• 1 cup uncooked Brown Lentils (200 g)
• ½ cup uncooked Organic Tricolor Quinoa (94 g)
• 4 cups Water or Vegetable Broth (960 g)
• 8 oz Mushrooms (231 g)
• 6 oz Onion (173 g)
• 4 Cloves Garlic
• ¼ cup Worcestershire Sauce (use vegan Worcestershire for vegetarian version) (59 mL)
• 2 Tbsp Flaxseed Meal (13 g)
• 1 tsp Kosher Salt
• Freshly Ground Black Pepper, to taste
• 2 cups Organic Old Fashioned Rolled Oats (192 g)

Instructions

1. Place lentils, quinoa and water or broth in a large pot. Bring the mixture to a boil, then reduce heat to low and allow to simmer for 1 hour, or until lentils are done. Add water as needed to keep mixture from sticking to the pan. The quinoa will be overcooked, but that helps the mixture come together. Drain any remaining liquid and set aside.
2. Next, place mushrooms, onions and garlic in a food processor and process until vegetables are the size of peas.
3. Add mushroom mixture, Worcestershire sauce, flaxseed meal, salt, pepper and rolled oats to the hot quinoa lentil mixture, stirring well to combine. Cover and cool completely in the refrigerator. This can rest overnight in the fridge.
4. Preheat oven to 375°F and line two sheet pans with parchment paper.
5. With wet hands, scoop out ½ cup of the lentil quinoa mixture. Form 15 balls and flatten into patties on prepared sheets.
6. Bake for 30 minutes, or until firm enough to flip, then flip and bake an additional 15 minutes, or until burgers are set and golden brown on each side.
7. To finish, heat a grill to medium heat, and grill cooked patties for 5-10 minutes per side. Be careful not to burn them! Serve with your favorite burger toppings.