1 cup water
1 (15 oz) can or bag of beans
1 (19 oz) lentils, rinsed
1/2 cup red quinoa
1 tablespoon canola oil
1 cup diced onion
2 cups finely chopped cremini or white button mushrooms
1 teaspoon minced garlic
3/4 teaspoon dried marjoram
1/4 teaspoon dried oregano
1/2 cup whole pecans, toasted and finely chopped (see Tip)
1/3 cup quick-cooking rolled oats
8 small whole-wheat burger buns, toasted if desired
1. Combine water and quinoa in a medium saucepan. Bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and set aside to cool.
2. In a small sauce pan add your beans and cook until done.
3. Preheat oven to 350°F. Lightly grease a baking sheet or line with parchment paper.
4. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until starting to soften, about 5 minutes. Add mushrooms, garlic, marjoram and oregano; cook, stirring, until the mushrooms are tender, about 5 minutes. Let cool for about 5 minutes.
5. In a medium bowl. Add the quinoa, lentils, beans mushroom mixture, pecans, and oats. stir to combine. Scoop scant 1/2-cup portions of the mixture onto the baking sheet and shape into 8 patties, about 3 inches wide, leaving about 1 inch of space between each patty. (The mixture will be crumbly; patting it into burgers on the baking sheet makes it easier to work with. The burgers hold together very well once baked.)
6. Bake the burgers until crispy, 28 to 30 minutes. Serve on buns with your favorite garnishes.
To prepare your burgers.
-Put some vegan ranch on both sides of your buns (here is a recipe to make your own)
-lettuce
-tomatos
-green bell pepper
-avocados
-red onions
-alfalfa sprouts
and a little bit of Cheyenne Pepper.
Note: I didn't come up with this recipe on my own, I found this (RECIPE) and used it to guide me, but I made my own adjustments.
I hope you guys love them just as much as we did.
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