Mushroom beet lentil quinoa veg burgers
1 cup mushrooms, rough chopped (criminis work well)
1 small onion
2 cloves garlic
1/2 c white wine
Crushed red pepper
Dried herbs - sage / thyme / oregano
1 cup (uncooked) green lentils
1 cup (uncooked) quinoa
1/2 cup or more of flour- can use GF or chickpea flour
1 small or 1/2 big beet grated
Salt and pepper to taste
Cook lentils according to package instructions then drain well once tender. Cool on sheet pan. Cook quinoa according to package instructions then cool. Sautée mushroom, onion, garlic, and spices with olive oil until soft. Add all spices and some s+p. Add white wine and cook until all liquid is gone, transfer to food processor, add grated beet and egg and purée until smooth. Transfer to large mixing bowl and let cool.
Pulse all the lentils in food processor then add to the large bowl. Add about 2/3 of the cooked quinoa and mix well, save the rest for another recipe. Add flour and salt and pepper and mix well. Add more flour as needed but not too much, test a small bit in the pan before you add too much flour. Sear burgers a hot cast iron pan. Extra burgers can be scooped with a 1/2 c measure onto wax paper and frozen raw.