Sometimes you just want a big hearty burger right? I don't... but these are good either way! Such a healthy alternative, loaded with a complete, plant-based protein (Quinoa) and lots of fibre! It also has Riboflavin and iron. The lentils are also leaded with protein and low in fat and sodium! Red lentils are the most alkaline forming protein out there! (GOOD NEWS FOR YOUR HEALTH!) I ate these with a lettuce bun because the burger itself is almost bread like. In fact, my sister took two as the buns and put the lettuce, cucumber, tomato and toppings in between them and called it and inside out burger! Eat it however you want, you'll love 'em!
What you'll need:
- 1 cup of dry quinoa
- 1 cup of dry red lentils
- 1 onion
- 2 clover of garlic
- 1/2 cup of green peas
- 1/2 cup of baby kale or spinach
- 1/3 cup of gluten free flour (I used brown rice flour)
- Boiled Flax Egg- 1 tsp ground flax seeds with 2 tsp of boiled water
- Toppings of your choice (choose 30 day Approved if on detox like homemade guacamole dip)
- 1/2 tsp coconut oil
-Cheese Cloth
-Cookie Sheet with Parchment paper
-Mixing bowl
-Strainer
-Frying pan
STEP 1:
Cook the quinoa and red lentils together with 3 cups of water, bring to a boil and then change heat to low and let steam with a lid on. While that is cooking, chop onion and cook in a pan until brown. I use a bit of water in a ceramic pan so that the onions don't stick. When they start to stick, add a slash of water and stir around. Preheat oven to 350 F.
STEP 2:
Once the quinoa and lentils are cooked, you want to get rid of the access water by placing the mixture in cheese cloth over a strainer and squeezing until the water is mostly gone. (It is still hot so I placed it in the strainer with cheese cloth and pressed it down with another bowl.) Once you are done that, place it in a big mixing bowl. While letting that cool, make your flax egg by mixing the flax and boiling water in a small mug and letting it sit for 5 minutes until it forms a gel.
STEP 3:
Mix the flax egg into the Quinoa and Lentils and then stir together. Add the onions, peas, kale and Garlic and mix with a spoon. Add the flour and mix until totally blended. You should be able yo form little patties with this thick blend now. Have your baking sheet with parchment paper ready and roll small balls and flatten a bit onto the paper. Once you have all of them on the sheet (you may need 2 baking sheets depending how big you make them), place it in the oven for 15 minutes.
STEP 4:
You will notice the patties start to harden a bit in the oven around the outside, this is what you want. The should be slightly browned on the bottom when you take them out. Prepare a frying pan with a tiny bit of coconut oil. I just take a chunk and run it over the surface of the pan before turning the heat on, you don't want a lot, just enough that the patties won't stick. Turn the burner to medium/high heat and place 3-4 patties (depending how big you made them). You can press the patties a bit with your spatula to flatten them more. Make sure you can move them around and they aren't sticking. After a minute or so, flip the patties so that they get browned on both sides.
- 1 cup of dry quinoa
- 1 cup of dry red lentils
- 1 onion
- 2 clover of garlic
- 1/2 cup of green peas
- 1/2 cup of baby kale or spinach
- 1/3 cup of gluten free flour (I used brown rice flour)
- Boiled Flax Egg- 1 tsp ground flax seeds with 2 tsp of boiled water
- Toppings of your choice (choose 30 day Approved if on detox like homemade guacamole dip)
- 1/2 tsp coconut oil
-Cheese Cloth
-Cookie Sheet with Parchment paper
-Mixing bowl
-Strainer
-Frying pan
STEP 1:
Cook the quinoa and red lentils together with 3 cups of water, bring to a boil and then change heat to low and let steam with a lid on. While that is cooking, chop onion and cook in a pan until brown. I use a bit of water in a ceramic pan so that the onions don't stick. When they start to stick, add a slash of water and stir around. Preheat oven to 350 F.
STEP 2:
Once the quinoa and lentils are cooked, you want to get rid of the access water by placing the mixture in cheese cloth over a strainer and squeezing until the water is mostly gone. (It is still hot so I placed it in the strainer with cheese cloth and pressed it down with another bowl.) Once you are done that, place it in a big mixing bowl. While letting that cool, make your flax egg by mixing the flax and boiling water in a small mug and letting it sit for 5 minutes until it forms a gel.
STEP 3:
Mix the flax egg into the Quinoa and Lentils and then stir together. Add the onions, peas, kale and Garlic and mix with a spoon. Add the flour and mix until totally blended. You should be able yo form little patties with this thick blend now. Have your baking sheet with parchment paper ready and roll small balls and flatten a bit onto the paper. Once you have all of them on the sheet (you may need 2 baking sheets depending how big you make them), place it in the oven for 15 minutes.
STEP 4:
You will notice the patties start to harden a bit in the oven around the outside, this is what you want. The should be slightly browned on the bottom when you take them out. Prepare a frying pan with a tiny bit of coconut oil. I just take a chunk and run it over the surface of the pan before turning the heat on, you don't want a lot, just enough that the patties won't stick. Turn the burner to medium/high heat and place 3-4 patties (depending how big you made them). You can press the patties a bit with your spatula to flatten them more. Make sure you can move them around and they aren't sticking. After a minute or so, flip the patties so that they get browned on both sides.
Once they are, you can take them off and put new ones on. Do that for all of them and then ENJOY! You can put whatever toppings you like and even make Clean French Fries to go with!
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