Vegan Lentil Burgers

I am always searching for nutritious foods that are easily stored and easy to make that I can pull out of the freezer and either dress up into a fabulous meal, or serve simply with a bowl of ketchup for my Two. These burgers are that and so much more. Packed with all the right ingredients for a full protein meal, this is a great way to hide veggies, brown rice, quinoa and lentils. Even my 9month old loves to nibble on these… I love eating them with a green salad and tahini salad dressing. I’ve also cooked them in a tomato based sauce and served over brown rice for a dinner. Since these don’t have eggs in them you don’t have to worry about them going bad quickly, which makes them perfect for a car snack or picnic.
I used brown rice in these, cause I had some leftover. I’ve also used quinoa and they were delicious. if you have time to sprout the lentils, do so!
Oh, and have I mentioned that the prep is a breeze? So quick and easy, throw everything in a food processor, scoop spoonfuls unto a cookie sheet, and bake.

Here we go…

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Ingredients

1 cup brown lentils, soaked (or better yet, sprouted!)
1/2 cup cooked grain such as brown rice, quinoa, millet or even buckwheat
1/2 cup oats
1/4 cup chopped cilantro
1/4 cup chopped parsley
1 medium onion
3 garlic cloves
3 tbsp raw tahini
Any good mix of spice you have on hand. I use cumin, turmeric, coriander seeds, bharat, paprika
S&P
A little water

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Throw all ingredients in a food processor, pulse, adding just as much water as you need for the ingredients to come together. Scoop onto a prepared cookie sheet and bake for 15 minutes or until golden, on medium heat

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