Lentil Sliders

I decided to make larger patties, rather than the small sliders.  I did find that the larger the patty, the harder it was to have the mixture stick together to form a patty, though, so I think that I would stick with the smaller patties next time.  I served them with Vegenaise (a vegan mayo), spicy brown mustard, and fresh burger toppings on a whole wheat bun, with sweet potato fries as a side.


Ingredients:

1 tablespoon olive oil

1 cup diced onion

4 ounces cremini mushrooms, chopped

2 cloves garlic,

1/2 cup lentils

2 cups vegetable broth, divided

1/2 cup quinoa

1/3 cup walnuts

2/3 cup rolled oats

2 tablespoons ground flax seeds

2 tablespoons soy sauce

1 teaspoon sage

1/2 teaspoon oregano

1/4 teaspoon thyme

1/4 teaspoon salt or to taste

Directions:

Heat olive oil in a pot. Sauté onion until tender, about 3 minutes. Add mushrooms and sauté until tender, about 5 minutes. Add garlic and sauté a minute. Stir in lentils and 1 cup vegetable broth. Bring to a low boil, reduce to a simmer, cover and cook for 30 minutes or until lentils are tender.

In a small pan with a tight-fitting lid, bring quinoa and 1 cup vegetable broth to a low boil. Reduce to a simmer, cover, and cook for 15 minutes or until quinoa absorbs the broth.

Pulse walnuts in the food processor or blender until most of them are a powder. Transfer to a bowl. Add remaining ingredients, rolled oats through salt. Stir in the quinoa when it's cooked.

Transfer the cooked lentils to the food processor or blender and pulse to mash them, leaving the mixture a bit chunky. Stir into the quinoa mixture.

Form into balls about 1-3/4 inch in diameter, then flatten into patties about 2-1/2 inches across. You can also opt to make bigger patties if you wish, although I found the mixture a bit hard to stick together when making larger patties.  Brush a baking sheet with olive oil, put down the patties, and brush the tops with more olive oil. Broil for 5-6 minutes a side or a bit longer for larger patties.

Makes 18-20 patties, 6-10 servings.

Recipe taken from: http://chezcayenne.blogspot.com