LENTIL VEGGIEBURGERS

These are a bit of a fuss to make, but you end up with lots and they are delicious cold.

⅔ c. quinoa (rinse it if from bulk, but I suggest getting the Ancient Harvest turquoise box of quinoa - it's already rinsed. Quinoa has a soapy coating that need to be rinsed off or it will taste bitter)

⅔ c. red lentils (the red smoosh beautifully, green or brown lentils won't give the right texture)

⅔ c. brown rice

3 c. water

2 c. grated carrots

1 c. grated potato (about 1 medium potato)

¼ c. finely copped onion

½ c. finely chopped celery

1 large garlic clove, minced (I usually use more, one clove seems lonely, and you can never have too much garlic)

butter or oil for sautéing

2 t. onion powder

1 t. basil

1 ½ t. rosemary (less if finely ground)

2 t. thyme

1 t. marjoram

2 t. oregano

1 ½ t. garlic powder

2 t. salt

1 squirt soy sauce (about 1 ½ t.)

½ t. ground black pepper

¼ c. yellow mustard

3 eggs lightly beaten

6 T. sweet sorghum flour (prob. any flour would work)

Bring water to boil, add quinoa, rice, and red lentils.

Return to boil, cover, reduce to simmer and cook for 40 minutes. Let stand 5 minutes.

Sauté onions, minced garlic, potatoes, carrots and celery for about 10 minutes, until onions clear and carrots and potatoes are fairly soft.

Smoosh quinoa/rice/lentil mixture. Add veggies, herbs, and mustard and smoosh more.

Add eggs, and flour and mix well.

Heat oil or butter in skillet over medium heat (pancake heat). With ¼ cup measuring cup scoop and plop out mix and cook 5 minutes each side until golden brown.

I like to add a slice of cheese to melt on the top while the second side is cooking.

Eat in buns if you wish, or just plain with ketchup and mustard. After cooling they hold together well for travel.

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