Vegetable Burgers

This was my lunch today. Oh yeah! It was remarkably delicious! I am super excited about this recipe.  I made a test one without the lentils, delicious.  And made some with the lentils, also delicious.



Vegetable Burgers
Makes about 12- 14 patties, depending how big you make your patties.

1 cup textured vegetable protein (TVP)
1/4 cup quick-cooking rolled oats
1 1/2 teaspoon Italian Seasonings*
1/2 cup onion, minced- dried or not
1/2 teaspoon garlic granules
1/4 teaspoon mustard powder
3/4 cup water (boiling)
1 tablespoons ketchup
2 tablespoons soy sauce
1 tablespoon tahini (or any other nut or seed butter)
1/4 cup whole wheat pastry flour
1 tablespoon nutritional yeast
1 1/2 to 2 cups crushed corn flakes

1 cup brown lentils, rinsed
2 cups water
1 tablespoon Montreal Steak Seasoning*

Mix the TVP, oats, onion, Italian seasonings, garlic and mustard in a bowl.  Add in the boiling water.  In a seperate bowl mix together ketchup, soy sauce, tahini.  Stir into the TVP mixture.  Let site for about five minutes.  Add in the nutritional yeast flakes and the flour.

Drain lentils (if watery) and stir them in as well.  Combine everything thoroughly. 

Stir in the corn flakes.  You want enough crushed corn flakes to be able to mold the mixture into patties.  Too many and it will crumble, to few and it will be too mushy. 

Form into patties and fry on medium to low heat. 

To make the above sandwich:  After frying my burger up and placing it on the bread, I tossed the salsa into the frying pan.  I just heated it enough to break it down and be a little warm.  Placed avocado on top and that was it.

*If You want to make your own, here are the appropriate links:

Fire Roasted Salsa
Montreal Steak Seasoning
Italian Seasoning

Those little dark spots are sun dried tomatoes.  I added them in for a little extra pizazz.

I made patties and froze about eight of them. Quick meals on a future busy day.