Lentil Quinoa Meatloaf Burger

By Vegan Richa · 60 min

Ingredients

Instructions

1. Cook the lentils and quinoa if not already done. Drain and set aside.
2. Heat oil in a skillet over medium heat. Add the onion, garlic and jalapeño and cook 5 minutes, until translucent.
3. Add the celery, carrots, thyme and oregano and stir. Cook 5 minutes, until the vegetables are tender. Stir in dried currants or cranberries if using.
4. In a bowl, combine the cooked vegetables, flaxmeal, lentils and quinoa. Mash with a potato masher or your hands until at least half the lentils and quinoa are mashed, leaving some whole lentils.
5. Add the sauces, nutritional yeast and mix well. Optionally add 1/4 teaspoon coarsely crushed fennel seeds.
6. Add the breadcrumbs or coarsely ground oats and mix. Taste and adjust salt and seasoning, adding more sauces, herbs or salt if needed.
7. Test the texture by shaping a patty. If it is too sticky, add more breadcrumbs. If it is too crumbly, add a little wet sauce or a flax egg (1 tablespoon flaxmeal mixed with 2.5 tablespoons water). If the mixture is too moist, chill it for 10 to 15 minutes.
8. Shape into burger patties, or use a cookie cutter.
9. Heat a skillet over medium-high heat and fry the patties with or without oil for 4 to 6 minutes, until golden brown on both sides.
10. Mix the glaze ingredients. Brush the glaze on the patties during the last 2 minutes of cooking, or just before serving.
11. Serve over greens with toppings of your choice and extra glaze.

Summarized from Vegan Richa's video. Watch it for the details.

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