These burgers are easy and yummy! Especially, if you’re using the onion, carrot and lentils you pulled out from making “pasta lenticchie” earlier in the week!
Onion, carrot, lentils, mushrooms, flaxseed, bulger wheat, oats, and garbanzo beans! SIMPLE! I made these because I wanted to use some leftovers from pasta lenticchie and always tend to have mushrooms, flax, bulger, oats and beans in the pantry.
I gave my sandwich some spicy mustard, romaine and “fried tomato” on Rudy’s Multigrain Oat bread and it wonderful. It especially went well with my “flaming sweet potato fries” 🙂
If you want to make pasta lenticchie and burgers the same week and share the ingredients here is the link to the pasta
1 medium sized cooked onion
1 large cooked carrot
1/4 cup cooked lentils
6 oz sauteed mushrooms
1/8 cup flax (can grind up if you prefer)
1/8 cup bulger wheat
1/4 cup oats (can grind up if you prefer)
1 can garbanzo beans
1 tsp paprika
1/2 tsp ground ginger
preparing the burgers
If you have onion, carrot and lentils ready from making pasta lenticchie, then place in food processor and focus on preparing other ingredients. If you need to cook your carrot, onion, and lentils. Place whole onion, cleaned and cut in half, carrot and lentils in a pot then cover with water and boil for about 15 minutes until soft.
Saute the mushrooms with a little salt and pepper then add to processor.
In another pot bring oats, bulger, and flax to a boil in 1/2 cup of water. Boil until water is absorbed, it will not take long. Add paprika, ginger and a salt and pepper. Stir together then add to processor.
Rinse the garbanzo beans and add to processor.
Process everything until it’s incorporated but still slightly chunky.
You can refrigerate the mix until ready to use or move onto cooking the burgers 🙂
cooking the burgers
you can bake these or cook them in a skillet
if you choose to bake
350 degrees for 30 minutes 20 minutes then flip the burgers over
if you prefer to use a skillet
medium heat 20 minutes turning the patties over half way through