This vegan burger is full of clean protein, and is very juicy!
1/2 cup cooked quinoa
1/2 cup tempeh
1/2 cup cooked lentils
1/4 cup of hempfu or soaked hemp seeds
1/2 cup sauteed mushrooms (sauteed with coconut oil and garlic)
2-3 sauteed cloves of garlic
1/4 cup of mixed carrot and beet shreds
1/4 chopped onions
2-3 tbsp coconut oil
1 enerG egg replacer (1 tsp of powder, 2 tsp hot water)
1 tsp pink sea sal
1 tsp ground pepper
1 tsp turmeric
1/2-1 tsp chili pepper/ cayenne (optional)
You can add a few tbsp of hot water to get it to blend easier
Instructions: Combine all ingredients in a high speed blender until it is chopped to almost a smooth consistency.
Mash into patties or put into a muffin tin. Bake at 350 degrees for about 25 minutes or until hardened. They should stay pretty moist in the inside.