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garden veggie burger

¼ cup dried lentils

¼ cup quinoa

3 cups cooked brown rice

¼ cup Gluten Free quick rolled oats

¼ cup walnuts, crushed or ground

1 cup coarsely chopped cooked or canned chickpeas

2/3 cup each carrot, celery, Spanish onion, finely chopped

½ each red pepper and green pepper, finely chopped

½ cup extra firm tofu, grated

¼ cup sliced green onions

¼ cup pumpkin seeds, toasted and crushed or ground

1 tbsp salt

In medium saucepan, combine lentils, quinoa, and 1½ cups water. Bring to a boil. Reduce heat and simmer about 20 minutes. Drain.

 

In the meantime, in a large bowl mix together the bread crumbs, rolled oats, walnuts, chickpeas, carrot, celery, onion, peppers, tofu, green onions, and pumpkin. Add the lentil/quinoa combo and mix well. With a potato masher, mash the mixture down.

 

Pre-heat oven to 375ºF.

 

Form mixture into burger-sized patties. Place on baking sheet.

 

Bake for about 20-30 minutes. Serve on buns with toppings.

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