-2 cups cooked Bob’s Red Mill lentils
-1 extra large yam cooked (to cook, wash thoroughly, chop into cubes, boil until slightly undercooked)
-2 cups of cooked quinoa (or your favorite grain, we love millet too!)
-1 diced red onion
-4 cloves of chopped garlic
-2 diced celery stalks
-1 tbsp of olive oil
-1 cup of bread crumbs (GF or regular)
-2 eggs beaten (for vegan burgers replace with 2 flax eggs)
-1 tsp of turmeric powder
-2 Tbsp nutritional yeast
-½ tsp of cumin
-splash of Braggs liquid aminos (optional)
-S & P to taste
Pre-heat oven to 350 degrees fahrenheit. Grease two cookie sheets. Precook lentils, yam and quinoa. In a skillet, heat olive oil, saute onion, garlic and celery until just cooked. In a large bowl mix all ingredients. Make mixture into round balls and flatten on greased cookie sheet. Cook for 15-20 minutes on each side.
**These are not only great as burgers, but keep them on hand to add protein to your salads and pastas.