Lentil & Quinoa Burgers With Mango Salsa

These lentil and quinoa burgers have a good texture and go well in a bun or served on their own with the salsa and a green salad. They are quite delicate to handle, but they will firm up if allowed to chill before cooking.

SERVES: 4

INGREDIENTS:

• 1 cup green or brown lentils
• 1/2 cup quinoa
• 1 tbsp. olive oil
• 1 small onion, finely chopped
• 1 small carrot, grated
• 2 tsp. ground cumin
• 3/4 cup soft breadcrumbs
• 2 tbsp. chopped fresh parsley
• 3 tbsp. tomato paste
• 1 tbsp. soy sauce
• 1 tbsp. nutritional yeast
• 2 tbsp. peanut butter
• sea salt and black pepper
• cornmeal or oats for coating
• olive oil, for frying

FOR THE MANGO SALSA:

• 1 mango, peeled and chopped
• 1 medium bell green pepper, seeded and chopped
• 1 small red onion, finely chopped
• 1 jalapeño pepper, finely chopped
• 2 tbsp. lime juice
• 1 tbsp. pineapple juice or orange juice
• sea salt and black pepper
• chopped fresh cilantro, to garnish

INSTRUCTIONS:

1. Put the lentils and quinoa in a saucepan of boiling water, reduce the heat, and simmer until soft, approximately 20 minutes. Drain and cool, and then use a potato masher to break down the lentils.
2. To make the salsa, combine all the ingredients in a bowl and set aside.
3. Meanwhile, heat the oil in a skillet, add the onion, and cook over a medium-high heat for 5–7 minutes or until it is soft. Stir in the carrots and cumin, and cook for 2 minutes.
4. Combine the lentil-quinoa mixture with the onions and carrots. Stir in the breadcrumbs, parsley, tomato paste, soy sauce, nutritional yeast, and peanut butter. Knead the mixture with your hands until it sticks together.
5. Form the mixture into 8 burgers. Coat each burger in a little cornmeal or oats. Chill, if desired, until ready
   to cook. To serve, heat 1 tablespoon olive oil in a skillet and fry the burgers over a medium-low heat until crisp and golden on each side, 4–5 minutes. Serve with the mango salsa.