1.5 - 2 cups dried lentils (brown or green)
half a cup dried quinoa
3/4 small can tomato paste
3/4 white onion
4 teaspoons wheat gluten
2 tablespoons rice milk
2 teaspoons cumin
a dash of marjoram
a dash of oregano
black pepper to taste
Braggs or soy sauce
oil for frying
1. Boil lentils with quinoa until soft. Make sure there is enough water for boiling.
2. Add lentil-quinoa mix, diced onion, tomato paste, wheat gluten, rice milk, Braggs, and spices.
3. Smash with a fork until you start to get the mix to stick together somewhat. Then kneed the mixture with your hands and form patties. Each patty should be about the size of your fist and flattened out into a burger shape. Coat each patty with a light layer of corn meal.
4. Fry the patties over low heat, with a bit of oil (you could deep fry these if you like greasier burgers). It should take about 4 or 5 minutes per side.
These are really good with vegan sour cream.