These burgers are literally my perfect mid week supper. I tend to make a big batch on Sunday afternoon and then freeze them so whenever I come home late from work or I am too tired to cook anything I just stick these in the oven, bit of salad, lots of hummus and I have got an extremely delicious, so satisfying dinner!if you want to go extra mile I totally recommend to serve them squeezed them between 2 pan fried portobello mushrooms, it looks incredible and taste amazing too!

As for the toppings please feel free to go completely crazy, the more the merrier! I love to have mine with a generous dollop of my kale and parsley pesto ( previous post), hummus, sliced tomatoes, sliced avocado and fresh lettuce. The result is a not only beautiful looking plate of food, but a super filling,veggie goodnes packed meal which will definitely make you glow from inside out!

Makes about 8-10 burgers

ingredients:

2 cups of cooked lentils

1 cup of cooked quinoa

2 beetroots peeled and grated

1/2 cup of buckwheat flour

4-5 sundried tomatoes finely chopped

1 tablespoon of milled flaxseeds + 3 tablespoon of water

1 small red onion minced

1 clove of garlic minced

1/2 teaspoon of smoked paprika

1/2 teaspoon of coriander powder

the juice of 1/2 a lemon

salt and pepper to taste

olive oil for cooking

optional toppings:

sliced tomatoes

lettuce leaves

sliced avocado

hummus

my kale and parsley pesto

Preheat the oven at 180’degrees. Make the flax egg simply mixing the ground flax seeds with the water. Set on one side, it will acquire a gloopy and gelly consistency.

In a small pan heat up a tablespoon of olive oil, gently fry the chopped onion and the garlic until the have soften up and caramelised. Add the coriander powder and the paprika and cook for a further minute. Took the pan off the heat and leave it on one side.

Put the cooked lentils in a food processor and pulse briefly just to break them down, you don’t want a purée consistency. Transfer them into a bowl and mix them with the quinoa, the buckwheat flour, the flaxseed and the grated beetroot. Incorporate all the ingredient together and then add the cooked onion, the lemon juice and the chopped sundried tomatoes. Adjust of salt and pepper to taste. The mixture should stick together well but don’t be afraid of adding more flour. Shape into 8 or 10 burgers and place them on a baking tray covered with baking paper ( this is very important otherwise they will end up sticking to the bottom).

Bake the burgers in the oven for about 30-35 minutes and flip them halfway through.

While the burgers cook prepare your mushroom buns. Wash and destemmed the mushrooms. Place them in a frying pan with a little olive oil and a pinch of salt. Fry them for about 5-10 minutes until they start to soften.

To serve place the burgers between the two portobello mushroom and top with your favourite  trimmings!