A great vegan, gluten-free burger patty that you can eat on a bun, wrapped in a lettuce leaf, in a burrito, or on a salad. Enjoy fresh or freeze for easy meals later.
Makes 6 patties.
2 cups cooked lentils
1 cup cooked quinoa
1/2 medium yellow onion, roughly chopped
2 cloves garlic
2 tbs olive oil
1 medium carrot roughly chopped
1/2 medium zucchini (or 2 baby zucchini)
1/2 small jalapeño, seeds removed
1/2 cup cilantro
1 green onion
1 tsp sea salt
1 tsp black pepper
2 tsp cumin
Heat half the oil in a pan over medium heat. Sauté onions and garlic until they become somewhat translucent. In a large food processor, blend all the ingredients until it sticks together well. Put in a bowl and refrigerate for about 10 minutes. With clean hands, form patties and place on wax paper.
To enjoy now, heat oil in pan on medium heat. Cook on each side until browned, about 10 minutes.
To enjoy later, layer between wax paper in a Tupperware and freeze away.