Servings: 16 burgers (⅓ cup each)

* 4 cans red kidney beans note: 4 cans red kidney beans
* 1 pound Ranch Gordo Cranberry beans, soaked overnight, then cooked w  2 onions, 6 garlic, 4 celery note: 1 pound Ranch Gordo Cranberry beans, soaked overnight, then cooked w  2 onions, 6 garlic, 4 celery
When tender, transfer all solids to parchment lined baking sheet and roast at 350 for 30-40 minutes, flipping once. When tender, transfer all solids to parchment lined baking sheet and roast at 350 for 30 to 40 minutes, flipping once.
2 cups cooked brown rice, or other cooked grain 2 cups cooked brown rice, or other cooked grain
2 cups oats (process to chunky flour first if using old fashioned) 2 cups oats (process to chunky flour first if using old fashioned)
¾ Cup BBQ sauce ¾ Cup BBQ sauce
1½ cups cooked- sautéed to dry, finely chopped shrooms 1½ cups cooked- sautéed to dry, finely chopped shrooms
Sprouted lentils Sprouted lentils
2 t liquid smoke 2 t liquid smoke
1 tsp pepper 1 tsp pepper
1 tsp smoked paprika 1 tsp smoked paprika
2 tsp garlic powder 2 tsp garlic powder
1 TBL greger savory blend 1 TBL greger savory blend
Brushing sauce: subheading: Brushing sauce:
Equal parts ketchup and BBQ sauce w a glug or two of vegan worshestershire Equal parts ketchup and BBQ sauce w a glug or two of vegan worshestershire

Process beans
Add sauce and seasonings
Add rice and oats
Process until ground beef consistency
Stir in sprouted lentils
Chill 30+ minutes
Make patties
Brush tops w bbq sauce
Bake on parchment
Freeze well