Homemade Vegan Burger with Lentil Quinoa Patty

Prepare the lentil quinoa patty by cooking 150g red lentils and 200g quinoa according to package instructions.

In a separate pan, sauté 1 onion in a little oil for 2-3 minutes.

Add 10 chopped walnuts, 1 tablespoon tomato paste, 1 tablespoon paprika powder, 2 cloves minced garlic, 1 teaspoon salt, 1 teaspoon pepper, and 3 tablespoons water to the pan. Let it simmer for 1 minute.

Combine the mixture with the cooked lentils and quinoa in a food processor. Add 1 flax egg, 1 scoop of pea protein powder (or 1/2 can of beans), and 1 teaspoon turmeric. Blend for 30 seconds.

Pour the mixture into a bowl and add at least 3 tablespoons of chopped herbs and 3/4 cup of panko. Mix carefully without overmixing.

Moisten hands with water and form patties from the mixture. Place them on a cutting board and refrigerate for at least 1 hour.

Fry the patties in a hot pan with some oil for 3-4 minutes on each side.

For the barbecue mushroom sauce, fry 1 chopped onion and 2 chopped mushrooms with a little oil in a pot for several minutes.

Add 2 cloves minced garlic, 1 tablespoon paprika powder, 1/2 teaspoon chilli powder, 2 tablespoons ketchup, 1 tablespoon tomato paste, 2 tablespoons soy sauce, 1 teaspoon pepper, 1 tablespoon maple or agave syrup, 5 tablespoons water, and 1 tablespoon balsamic vinegar. Let it simmer for several minutes until a sauce forms, then remove from heat.

Assemble the burger by combining the pretzel bun, salad leaves, garlic spinach, lentil quinoa patty, and barbecue mushroom sauce.

Enjoy and have a wonderful day.