Lentil-Veggie Burgers with Creamy Almondaise

Ingredients

• 1 small onion, minced
• ½ cup (generous) well-drained, lightly mashed firm tofu
• ½ cup + 3 tbsp quinoa flour
• 1 tbsp tamari or reduced-sodium soy sauce
• 2 tsp arrowroot dissolved in ¼ cup water
• ½ tsp salt
• ½ tsp freshly ground pepper
• 2 tbsp nutritional yeast
• 6 whole-wheat or spelt hamburger buns, split
• 1 medium carrot, finely diced
• 1 cup cooked brown lentils
• ½ cup cooked brown rice
• 2 tbsp vegetable oil
• 3 scallions, thinly sliced
• 2 medium cloves garlic, minced
• Creamy Almondaise
• tomato slices and alfalfa sprouts for garnish

Procedures

1. In large bowl, combine Lentils and rice. Set aside.
2. In large skillet, heat 1 tablespoon oil over medium heat.
3. Add scallions, garlic carrot and Onion and cook until tender, stirring occasionally, about 8 minutes.
4. Combine with Lentil/rice mixture. Add tofu, 3 tablespoons flour, tamari, arrowroot mixture, salt and pepper.
5. Mix well.
6. In shallow dish, mix together yeast and remaining ½ cup flour.
7. With moistened hands, shape Lentil mixture into 6 patties, each about 3 inches in diameter.
8. Coat in yeast/flour mixture and refrigerate 30 minutes
9. In large nonstick skillet, heat remaining 1 tablespoon oil over medium heat.
10. Add burgers (in batches if necessary) and cook until crispy brown, 3 to 4 minutes per side.
11. Spread buns with almondaise, top each burger with some tomato slices and sprouts and serve.