- 1/ 2 onion, finely chopped
- 1 Portobello mushrooms, chopped
- 1 cup cooked lentils
- 1 cup cooked quinoa
- 1/ 2 cup raw walnuts, chopped
- 1 tablespoon vegan Worcestershire
- Salt to taste
Start by adding the onions into a frying pan and sauté on medium-low until slightly translucent (about 5 minutes). Then add the mushrooms and continue for another 2-3 minutes or until soft.
Remove from heat and place back into the food processor. Add lentil, quinoa, walnuts, vegan Worcestershire sauce, and process until you have a rough mash. Taste and add salt as needed.
Allow mixture to cool in the fridge for 15 minutes and preheat your oven to 350F. Coat a baking sheet with non-stick spray or olive oil.
Once your mixture is chilled, you are ready to start forming patties. Shape them into 4 inches wide by 1 in thick circular patties. Makes approximately four patties and place them on a baking sheet. Brush the tops with olive oil
Bake for a total of 40 minutes in a standard oven or 30 minutes in a convection oven and flipping around the halfway mark min.
Top with vegan lemon dill mayo and serve on a gluten-free bun. Enjoy!