• 1/4 cup black lentils
  • 3/4 cups green lentils (you can also use just one type of lentil instead of two)
  • 3 cups vegetable stock
  • 1/3 cup quinoa
  • 4 cups quartered mushrooms
  • 1 yellow onion, diced
  • 1/2 cup panko bread crumbs
  • 1 can garbanzo beans, rinsed and drained
  • 2 cloves garlic
  • 3 tablespoons nutritional yeast
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 tablespoons flaxseed


Combine the black lentils, the green lentils, and the vegetable stock, then bring to a boil, then down to a simmer until the liquid is absorbed or the lentils are cooked all the way through (you should end up with 2/5 cups of cooked lentils).

In a separate pot, combine 1/3 cup of quinoa and 1/3 cup of water and bring to a boil, then simmer until tender (or according to the package instructions: you should end up with 1 cup of cooked quinoa).

On a sheet pan, spread out the mushrooms and onions, then bake at 350 degrees for 30 minutes (keep the oven on for the final step).

Combine all the cooked ingredients with the remaining ingredients and put into a food processor and pulse until everything is mixed, but not puréed.

Spray a baking sheet with oil or use parchment paper on the sheet, then scoop out the mixture into 5-inch patties making sure they do not touch.

Place the burgers into the oven at 350 degrees and bake for 20 minutes, then flip and bake another 20 minutes.

Serve on a bun with your favorite condiments or broken up over a salad.