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 INGREDIENTS for 8 patties

• Quinoa 2cups cooked 

• Red Beet 1 medium size (shredded)

• Sun dried tomatoes 1cup (presoaked )

• Split red lentil 1cup cooked

• Sweet potato 1 baked in oven and pealed

• Onion 1 large minced

• Garlic 6 cloves minced

• Egg replacement or flaxseed meal equal to three eggs (1 tbs flax + 3 tbs water = 1egg)

• Rice flour ½ cup (or flour of your choice)

• Nutritional yeast ½ cup

• Tamari low sodium ¼ cup

• Apple cider vinegar ¼ cup

• Marjoram 1tbs

• Black peppercorns grinned to taste

• Cayenne pepper to taste

• Smoke liquid 1tsp

• Mustard powder 1tbs

• Vegan margarine ½ cup (melted, I use Erath Balance)

• Himalayan pink salt to taste

• Parchment paper

• Food processor

• Large bowl

• Tray

• Baking sheet

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PROCESS

• Blend everything in the food processor.

• Place the mixture in the refrigerator for couple hours.

• In the meantime prepare a tray lined with parchment paper.

• When ready, make the patties measuring about ½ cup per patty and place them on the tray.

• Store them in the freezer over night.

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HOW TO BAKE

• Preheat the oven to 400F.

• Place your patties on baking sheet lined with baking paper and bake for 40min.

• You may brush them lightly with oil just to get nice crispy surface.

• After 40min, switch the oven on grill for 5 to 10min, just be careful not to burn them.

• Serve on the bun and toppings of your choice. 

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