Quinoa Lentil Mushroom Burgers with Green Goddess Dressing
Ingredients
- 1½ cups quinoa
- 1 cup French green lentils, washed and soaked for an hour
- 1½ teaspoons sea salt
- 1 teaspoon cumin
- 3¾ cups filtered water
- 1 cup grated sweet potato or yam
- 1 medium onion, diced
- 12 ounces brown mushrooms, minced
- 4 to 5 cloves garlic, minced
- 4 cups water
- ½ teaspoon black pepper
- ½ cup flax meal
- ½ cup ground pumpkin seeds
- ½ cup ground almond meal
- ¼ cup tamari sauce
- 1 teaspoon each: garlic powder, onion powder, oregano, thyme, turmeric powder, smoked paprika, tamari sauce
- Olive oil for frying
Vegan Green Goddess Dressing
- 1 bunch organic fresh cilantro
- 1 bunch organic fresh parsley
- 4 green onions
- 1 ripe avocado
- Juice of 1 lemon
- 2 tablespoons apple cider vinegar
- â…“ cup organic olive oil
- 1 cup water
- 1 teaspoon sea salt, or to taste
Instructions
- In a large saucepan over medium heat, dry-toast the quinoa and lentils with ½ teaspoon salt and cumin for 2 to 3 minutes, stirring often Add the filtered water. Bring to a boil, cover and reduce heat to simmer for 20 to 30 minutes, or until all the liquid is absorbed. Sauté grated yam, diced onions, minced mushrooms and garlic cloves in a separate skillet and season with remaining salt and pepper. Add mixture to the cooked quinoa and lentils. Add flax meal, pumpkin seeds, almond meal, tamari and remaining seasonings: garlic and onion powders, oregano, thyme, turmeric powder, smoked paprika. Stir to combine. Allow to cool, then with clean hands, mush ingredients together well. Let mixture rest for 1 hour. Squish and squeeze mixture again before forming into patties about 2½ to 3 inches diameter and about ¾ to 1 inch thick. Use wet hands to prevent sticking. Preheat oven to 350°F. Heat ½ inch olive oil in a cast-iron skillet. Cook burgers over medium heat until brown crust forms, 2—3 minutes per side. Remove to wire rack to drain, then place on a baking sheet. Bake 15 to 20 minutes. Top with Green Goddess Dressing and serve warm on ceramic plates. Vegan Green Goddess Dressing Wash and rough-chop the parsley, cilantro and green onions and put in blender or food processor. Add the flesh of 1 avocado, lemon juice and vinegar. Blend on high and slowly drizzle in the olive oil and water. Add salt. Blend until it reaches a smooth creamy consistency.
