Red Lentil and Quinoa Veggie Burger
2 garlic cloves, minced
1/2 cup pumpkin seeds
1/2 cup cilantro, roughly chopped
1/2 cup red onion, diced
1/2 cup cooked red lentils
2 cups cooked red quinoa (black or white work too)
gluten free bread crumbs or organic corn meal
1 egg, beaten
coconut oil, ghee, or butter, for cooking
Combine garlic, pumpkin seeds, cilantro, onion and lentils in a food processor and pulse until they come together in a think puree.
Transfer this mixture to a large bowl and fold in quinoa, egg and breadcrumbs/cornmeal as needed to hold the mixture together.
Form 4-6 patties depending on the size you want and refrigerate for 30 minutes.
Remove patties from refrigerator.
Heat a skillet over medium heat.
Add a few tablespoons of oil to the skillet and cook patties, turning over after about 6 minutes.
Cook on the other side for another 6 minutes or until heated through.